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Native cellulose is a water-insoluble polymer which has very limited applications. A few niche applications are to use it as a filler (to increase the bulk) and to filter beverages, where it is the processing aid. The majority of the native cellulose acts as raw material for its partially depolymerized forms, such as microcrystalline cellulose (MCC), and powdered cellulose. Highly pure cellulose is further used for producing cellulose ethers [112]. Most of these ethers have wide applications as food additives. For example, MCC has a broad variety of uses in candy bars mixtures and confectionary, batters, processed meat products, chocolate drinks, dressings and icings, fillings, high fiber drinks puffed snacks, sauces, low fat cream and ice cream products [113]. In general, MCC provides stability, reproducible flow rate, improves water uptake and accelerates dispersion and disintegration [114]. Cellulose ethers are used especially for baking (shape retention, gluten replacement, reduced staling during storage), fillings (reduces boil-out during heating, predictable product consistency, shape retention), extruded products (example, French fries), soups and sauces (reduced boil over, thermal stability), confectionary, meat products and pet food [115]. Ethyl cellulose is used as a thickener for hydrophobic materials (oils, alcohols, flavorings), controlled release applications (tablet coatings, encapsulation of minerals and vitamins), binder (in granulation processes) and flavor masking (for bitter active molecules) [116]. HPC is a non-ionic ether which is soluble in organic solvents and finds uses in foam-based, dairy free whipping products [117]. HPMC and MC have common properties, and are interchangeable with one another [118].