Cellulose Gel is colloidal microcrystalline cellulose that forms a three-dimensional cellulose structure, creating a network that retains solids and stabilizes the suspension, avoiding the settling of insoluble particles. It is a multifunctional ingredient that can be used as a stabilizer, thickener, suspending agent, fat replacer, and creaminess agent. It is also stable over a wide temperature and pH range of 3.5-11.0. Cellulose Gel can be used in many different types of applications, such as vegetable protein, dairy products, creams, bake-stable fillings, dressings, and sauces.