Discovered accidentally by Dr. O.A. Battista, avicel is a microcrystalline cellulose powder. Available both as a fine powder and a gel, it can be used to replace dry or fat-based ingredients in food preparation. It adds no taste, calories, smell, or nutrition to the food. Wood is chemically treated to extract naturally occurring cellulose to create avicel. Avicel, the purified cellulose, can then be used in food preparation, makeup, and sunscreen products.

Dr. Batitsta was working to develop a strong rayon tire chord. He thought that if he could break the cellulose into extremely tiny pieces he would be able to use those pieces to create a strong chord. Using a blender to mix cellulose and water, he hoped the smallest pieces would sink to the bottom after the electric blender had done its work. After a quarter hour rest period the substance in the blender resembled thick white custard. These were not the results he was expecting so he continued with further tests.

Dr. Battista tested the custard-like mixture. Cellulose, found abundantly in grass and trees, has no ill effects on cows, termites, and other consumers. Tests would show if it could also be used in food for people. Avicel was tested and approved as an inert filler in food.

In gel form, avicel can replace a portion of the fat in food. Avicel works equally well in ice cream and salad dressing. It adds no calories and controls ice crystal growth so ice cream stays smooth and creamy. Salad dressing, sour cream, and other emulsions containing fat retain their glossy appearance and rich flavor when using avicel as a partial fat replacement. Honey, syrup, sauces, and butter have all been successfully paired with avicel.

The powdered form of avicel can replace up to half the flour needed to bake a cake or a loaf of bread. The fine powder is not soluble in liquid so it retains its properties in cooking. Blind taste tests showed that tasters could not distinguish the taste of the avicel-enhanced food from the regular-recipe food. As a non-food, inert filler, it does not change the flavor of food or masque any flavors or textures.

Discovered more than two decades ago, avicel has continued to be a boon in the food industry. Both wet and dry products can be produced with lower calories without sacrificing flavor and texture. The pharmaceutical industry uses avicel as filler in pills. It has even made its way into sunscreen and makeup. Avicel stabilizes spray on sunscreen without diminishing the effectiveness. All in all, some amazing uses for a product that starts out as common wood pulp.