Bacterial celullose - One more point of view

Continuing the subject of bacterial cellulose, one of the major advantages of its application on food is the fact it is not consumed by the organism.

What does this mean? Simple when it’s consumed it’s simply ignored by the organism; it’s not assimilated and has no nutritional value.

However it can affect the flavor and texture of the food allowing the creation of appealing food with much less calories. We have the example of light drinks in Japan.

Another plus is the fact that bacterial cellulose is quite resistant to heat and low pH which means, one is able to introduce it in all sorts of production lines.

In the end bacterial cellulose will take a major role in the production of light food.

Diet cheese