Cellulose is the most abundant polymer in nature, providing structure to plant cell walls. It is therefore consumed regularly in the diet, not contributing any calorific value but acting as a natural dietary fiber. Its use as an ingredient, however, is somewhat limited to ‘filler’ type roles or as a bulking agent as good solvents are not suitable for food use. Mechanical abrasion by ball milling can render an amorphous powder which, when the recrystallisation kinetics are known, may be utilized in a Binder Jetting 3D process to create edible cellulose-based structures.
About Sonia Holland
Sonia gained a first class honours degree in Food Science from the University of Leeds in 2015, she then began her PhD research at the University of Nottingham. During her undergraduate degree she spent a year working in the food industry as a R&D product technician at PepsiCo.
The CIM in Food is a research collaboration between the Universities of Nottingham, Loughborough and Birmingham alongside industrial partners. Research is focused in 6 key areas aiming to provide a resource efficient and food secure future for the UK food industry.