Notes

[alt text] pictures of cheese, salad, cake, and ice cream.

[transcription]

#The Answer. Avicel.

##Is there a natural cellulose gel that is stable in high heat and acid systems, disperses easily in dry blends and performs well in all dairy products? Look for new Avicel AC.

###Can a low-fat cheese maintain the good clean taste and moisture of a full-fat cheese?

###Is there any way a non-fat salad dressing can be really smooth and creamy?

###How do I get a moist, creamy texture in reduced fat fillings and icings?

###How can ice crystal formation be eliminated in gourmet ice cream?

Avicel cellulose gel is FMC’s answer to some of the most difficult questions faced by food scientists today. 

Avicel is derived from highly purified alpha cellulose. Its native cellulose form is the same as that found in the fruits and vegetables we eat everyday. Avicel cellulose gel offers unique functional properties as a proven fat replacer, texturizer and stabilizer. 

Avicel colloidal grades impart a satisfying creamy mouthfeel even in low-fat sauces, fillings, chocolate drinks, frozen desserts, dessert toppings, and more. And Avicel stands up unusually well to the rigors of processings, freezing, thawing and microwaving. 

Powdered grades of Avicel cellulose gel add appetite appeal and serve as a non-nutritive functional filler in high-fiber drinks, confections and many other foods. 

Ask FMC you toughest questions on how to achieve consumer appeal to your difficult food systems. Let us show you how Avicel can be the answer your customers will love, right down to your clean label. 

[additional notes] The advertisement mentions that this cellulose product is from the same properties that are “found in the fruits and vegetables we eat everyday” which shows that the company is trying to promote their product as more natural like the the foods we eat everyday. So if we eat those foods then foods with Avicel will also be safe. Avicel is a texturizer and stabilizer so it is used for mouthfeel in a variety of products. I found it interesting that the powdered version is used as a filler in drinks and foods and has no nutritional function. Is it really that necessary to add if it doesn’t have any nutritional value and its just used for texture?