Akucell® Cellulose Gum

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Enhancing quality with Akucell^® cellulose gum

Akucell^® products are water soluble cellulose based polymers (cellulose gums) that boost the appearance and appeal of many foods.

The wide product range perform essential functions in food such as adjusting viscosity, retaining moisture, stabilizing proteins and reducing fat uptake. We offer a complete range of cellulose gum grades for multiple food formulations. including fruit flavored and protein beverages, bakery goods, dairy, frozen desserts, sauces, noodles, gluten-free and low fat foods and more.

Performance advantages of Akucell^® products

Our high purity Akucell^® cellulose gum is is an additive that is approved for use in any kind of processed food formulations and has a wide range of applications.

Beverages Bakery Processed meat Desserts, sauces and dressings Other

The key benefits in beverage applications (e.g. fruit-flavored drinks, instant powder mixes, dairy and alternative protein drinks):

Improves mouthfeel from light to creamy
Adds body and/or thickness
Provides texture
Protects protein denaturation and sedimentation
Stabilizes during heat treatment
Inhibits oil ringing
Prevents crystal growth in wines

The key benefits in bakery applications (e.g. tortillas, gluten-free products, donuts, dough products):

Prolongs freshness and shelf life of the final product
Improves volume
Provides a soft crumb structure
Improves dough strength and prevents tearing during processing
Improves freeze thaw stability in frozen dough
Reduces oil absorption during frying

The key benefits in meat and applications (e.g. sausages, hamburgers, hams):

Provides consistency and reduces syneresis
Improves texture
Increases bite firmness and juiciness
Binds water and can replace other additives e.g. phosphates
Reduces oil absorption during frying

The key benefits in dessert, sauce and dressing applications (e.g. ice cream, puddings, fillings and toppings, salad dressings, condiments, soups, sauces and syrups):

Enhances mouthfeel
Adds body and/or thickness
Adds creaminess to dairy based sauces
Improves emulsion stability
Reduces syneresis
Stabilizes foam and reduces spattering
Slows down separation of particles
Inhibits ice crystal growth in ice cream

Additionally Akucell^® products provide performance advantages to wide range food applications such as:

dairy products
fruit preparations
pasta
noodles
diet foods
fish and chicken nuggets
surimi
energy drinks
sausage casings
sport drinks and gels
coconut milk and pet foods