If you were to imagine the world without cellulose, you would have to imagine plants without a skeleton to support them, and fruits or veggies without a crunch. Cellulose—a water-insoluble, linear polysaccharide of glucose residues, connected by glycosidic linkages—is a key ingredient in nature, and serves as the starting point for food gums that provide a wide range of functional attributes to improve foods and beverages from ice cream to fried foods.
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