BACTERIAL CELLULOSE .2. PROCESSING OF THE GELATINOUS CELLULOSE FOR FOOD MATERIALS

Gelatinous cellulose prepared by fermentation with Acetobacter aceti AJ 12368 consisted of cellulose fibrils (0.9%), bound water (0.3%) and free water (98.8%). The cellulose network absorbed water weakly in capillaries of about 0.5-1.0 microns. When stressed the gel released its water and deformed without fracture. The gel by itself was too tough to bite, but it became edible through processing either with sugar alcohol or with alginate and calcium chloride. The textures resemble fruit, such as grapes and molluscs such as squids, respectively. The mechanism is the immobilization of the water of gelatinous cellulose by viscous or gel-forming material, and accordingly the gel becomes easy to cut off with the teeth. These results show that gelatinous cellulose with its fibrous texture can be a new material for salads, low-calorie desserts, fabricated foods etc.