Unilever

Last updated January 31, 2026

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Cellulose microfibril protein network: UnileverRecent Research Landscape

Textural instability in plant-based proteins leads to poor mouthfeel and structural collapse during cooking. Integrating cellulose microfibrils into proteinaceous gels provides the mechanical scaffolding necessary to mimic the fibrous bite of animal muscle.

What technical problems is Unilever addressing in Cellulose microfibril protein network?

Inadequate plant protein texture

(18)evidences

Plant-based lipid and protein matrices often lack the fibrous cohesion and mechanical resistance of animal muscle tissue. Establishing realistic bite and texture prevents product disintegration during cooking and consumption.

Emulsion phase separation instability

(14)evidences

Oil and water phases naturally separate over time due to interfacial tension. Preventing phase separation ensures shelf-life and consistent texture in food products.