It's low-calorie, non-digestible, and  can emulate the mouthfeel and texture  

它熱量低、不易消化，並且可以模仿

of fat. Cellulose absorbs water to create a  creaminess similar to fat, without the high  

脂肪的口感和質地。纖維素吸收水分，產生類似於脂肪的奶油味，而不會產生高

calories and unhealthy effects of excessive  fat consumption. In a 2013 research titled”  

熱量和過量脂肪消耗的不健康影響。在 2013 年題為“

Sunflower Oil–Water–Cellulose Ether Emulsions as  Trans-Fatty Acid-Free Fat Replacers in Biscuits:  

葵花油-水-纖維素醚乳液作為餅乾中的無反式脂肪酸脂肪替代品：

Texture and Acceptability Study”, the  researchers comparing the dough and biscuit  

質地和可接受性研究”的研究中，研究人員將用纖維素乳液製成的麵團和餅乾與

made with cellulose emulsion to those made  with shortening. The cellulose emulsion dough  

用起酥油製成的麵團和餅乾進行了比較。 發現 纖維素乳液麵團

was found to be softer and more elastic,  with the finished biscuits having higher  

更柔軟、更有彈性，成品餅乾具有更高的

spreadability. The texture of these biscuits  was very similar to those made with shortening

塗抹性。這些餅乾的質地與用起酥油製成的餅乾非常相似