What it does
It holds water in a particle network and adds bulk without contributing energy, since it is not digested. Microcrystalline grades do something additional: dispersed properly they form a weak three dimensional network that suspends particles and stabilises foams, which is closer to a hydrocolloid function than a fibre one.
Where it works
Reduced fat and reduced calorie products, where bulk has to be replaced. Processed cheese, where it prevents sticking and holds structure. Stirred and fruit yoghurts and milk based desserts.
Where it does not
It contributes nothing nutritionally beyond fibre content, and in a product where consumers read the ingredient list closely it can be a point of criticism. Microcrystalline grades require high shear to disperse and will not perform if the process does not provide it.
What it interacts with
Shear, which it needs. Other hydrocolloids, with which it is often combined.
