Cellulose derivatives are commonly used in food applications where they are effective as viscosifiers, stabilizers and rheology modifiers. The manufacture of cellulose gum, also known as carboxymethyl cellulose, methyl cellulose, hydroxypropylmethyl (methylhydroxypropyl) cellulose, hydroxypropyl cellulose and ethyl cellulose, are discussed. The chemistry of these hydrocolloids is reviewed and includes the impact of solutes, salts, acid, temperature, concentration and protein interactions. In food applications, cellulose gum is an effective thickener and moisture binder used for clear beverages, dairy products, such as ice cream, and in bakery and other prepared foods. Methyl cellulose and hydroxypropylmethyl cellulose exhibit thermogelation, utilized for bake-stable sauces, fillings and formed foods. Hydroxypropylmethyl cellulose and hydroxypropyl cellulose are surface-active agents used to stabilize foams and emulsions.