1. Preface

With the continuous improvement of people's health awareness, low-calorie and high-fiber foods have gradually become the mainstream of the market. From sugar-controlled drinks to plant-based meal replacements, consumers' pursuit of ' light nutrition ' and ' low burden ' has driven innovation in food formulation technology.
Among many natural dietary fibers, bacterial cellulose (BC ) is considered an important representative of the new generation of low-calorie functional dietary fiber due to its unique molecular structure and functional properties. Not only does it have extremely high purity and excellent physical properties, it can also improve the texture and taste of food without adding calories.

2. Structural characteristics and biological advantages of bacterial cellulose

Bacterial cellulose is a natural polysaccharide synthesized by the fermentation Compared with cellulose from plant sources, it has the following significant advantages:of Acetobacter xylinus .

High purity and impurity-free structure : Bacterial cellulose does not contain lignin, hemicellulose and other impurities, and its purity can reach 99% , making it more suitable for direct use in food systems.

Three-dimensional nano-network structure : The diameter of nano-scale fibers is only 20-100 nm , has a very high specific surface area, and can absorb a large amount of water.

Thermal stability and acid-base tolerance : It still maintains a stable structure in high temperature and low pH environments, and is suitable for processing systems such as dairy products and sour drinks.

Completely calorie-free : The human body cannot digest and decompose bacterial cellulose, so it can be used as a ' zero-calorie ' dietary fiber, providing a new direction for healthy food.

3. Key applications in low-calorie dietary fiber foods

1. Beverages and meal replacement products

In low-sugar or sugar-substitute beverages, bacterial cellulose can be used as a natural stabilizer and suspending agent . It can form a microgel network to evenly disperse fruit pulp and vitamin particles in the beverage, prevent sedimentation, and improve the consistency of the taste. At the same time, its neutral flavor and energy-free properties make it an ideal ' invisible dietary fiber ' additive.

2. Dairy and plant-based alternatives

In low-fat yogurt, oat milk and plant-based drinks, bacterial cellulose can simulate the texture of milk , bringing a smooth and delicate taste; it can also prevent delamination and separation, and improve the shelf life stability of the product. Compared with traditional thickeners, bacterial cellulose gives a more natural consistency and a refreshing aftertaste, which is in line with the development direction of low-calorie, lightweight foods.

3. Functional dietary fiber products

After modification by spray drying or cross-linking, bacterial cellulose can be made into powdered or tabletable fiber and used in meal replacement bars, prebiotic carriers and other products. Its unique three-dimensional network pores can absorb beneficial bacteria, vitamins and minerals to achieve ' controlled release nutrition delivery ' , bringing new breakthroughs in the field of functional foods.

4. Technological Innovation and Future Research Directions

Nanjing Tianlu Nanotechnology Co., Ltd. has focused on the research and industrialization of nanocellulose and bacterial cellulose technology for many years . Through TEMPO oxidation, esterification modification and enzyme catalysis technology , the company has successfully achieved controllable performance of bacterial cellulose in the fields of food and functional materials. Its independently developed nanostructure control technology can accurately adjust the viscosity, transparency and hydration properties of bacterial cellulose according to the needs of different food systems, making it both nutritious and process adaptable in low-calorie formulations.

Currently, Nanjing Tianlu Nano Technology Co., Ltd. is cooperating with a number of food companies to promote the large-scale application of bacterial cellulose in Through biological fermentation optimization and green purification processes, the company has effectively reduced production costs and laid a solid foundation for the industrialization of bacterial cellulose.health drinks, functional dairy products and nutritional meal replacements .

5. Market and Sustainable Development Prospects

According to market forecasts, the annual growth rate of global low-calorie dietary fiber demand will exceed 7% . As ' functional + natural ' becomes the main theme of food innovation, bacterial cellulose is becoming the new focus of food technology with its environmentally friendly, renewable and zero-calorie characteristics.
In the future, by combining artificial intelligence process control and green biomanufacturing technology, bacterial cellulose is expected to show wider application potential in the food industry, functional materials and nutritional medicine.

6. Conclusion

Bacterial cellulose is not only a low-calorie dietary fiber, but also represents a new stage in food technology from ' nutritional supplement ' to ' structural regulation and functional innovation ' .
Nanjing Tianlu Nanotechnology Co., Ltd. will continue to be committed to the research, development, production and application promotion of high-performance nanocellulose and bacterial cellulose , providing greener and smarter material solutions for the global health food industry, and helping the future food era of ' light burden, emphasis on nutrition ' .