It's low-calorie, non-digestible, and  can emulate the mouthfeel and texture  

of fat. Cellulose absorbs water to create a  creaminess similar to fat, without the high  

calories and unhealthy effects of excessive  fat consumption. In a 2013 research titled”  

Sunflower Oil–Water–Cellulose Ether Emulsions as  Trans-Fatty Acid-Free Fat Replacers in Biscuits:  

Texture and Acceptability Study”, the  researchers comparing the dough and biscuit  

made with cellulose emulsion to those made  with shortening. The cellulose emulsion dough  

was found to be softer and more elastic,  with the finished biscuits having higher  

spreadability. The texture of these biscuits  was very similar to those made with shortening