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The versatility of cellulose is further expanded with bacterial cellulose, produced by certain bacterial strains. Its ultra-fine network and high purity make it suitable for a variety of niche applications. In the food sector, bacterial cellulose is used as a thickening agent or stabilizer, enhancing the mouthfeel of products like yogurt and dessert items. Additionally, its hypoallergenic and pure nature allows for its usage in wound dressings, promoting healing through moisture retention and bacterial barrier properties.

One of the most notable properties of HPC is its ability to form gels or films when dissolved. This feature has significant implications for its use as a thickener, stabilizer, and emulsifier. In addition, it exhibits excellent adhesion and moisture retention capabilities, making it an ideal candidate for use in personal care products and food formulations.

1. Food Industry CMC is widely used as a food additive, often labeled as E466 in European countries. It serves as a thickener, stabilizer, and emulsifier in products like ice cream, salad dressings, sauces, and baked goods. Its ability to enhance texture and prevent crystallization makes it especially valuable in products containing fats and oils.

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Among all water reducing admixture types, polycarboxylate concrete admixture (PCE) stands out as a cutting-edge solution. With its unique molecular structure, PCE provides superior performance compared to traditional admixtures.