Microcrystalline CelluloseWhat are the functions and uses of microcrystalline cellulose?

　　Microcrystalline cellulose (MCC) is a pure cellulose depolymerization product. It is a crystalline cellulose with a low degree of polymerization, prepared by partial hydrolysis of cellulose. It has good compressibility and strong binding force, and the tablets pressed have greater hardness, which can be used as a "dry binder" for direct powder compression. In the pharmaceutical industry, it can be used as an excipient and disintegrant for drugs, commonly used as a diluent, with lubricating and disintegrating effects.

　　1. In the pharmaceutical industry, microcrystalline cellulose is often used as an adsorbent, suspending agent, diluent, and disintegrant. Microcrystalline cellulose is widely used in drug formulations, mainly as a diluent and binder for oral tablets and capsules. It can be used not only in wet granulation but also in dry direct compression. It also has a certain lubricating and disintegrating effect, which is very useful in tablet preparation.

　　2. Microcrystalline cellulose can be used as an important functional food base material in the food industry—dietary fiber, and is an ideal health food additive;

　　3.Microcrystalline CelluloseIn the coatings industry, it has thixotropy and thickening properties and can be used as a thickener and emulsifier for water-based coatings; in cosmetics, microcrystalline cellulose is a combination of filler, thickener, and emulsifier, with good emulsification ability for oily substances;

　　4. Microcrystalline cellulose is used as an adhesive and filler in the production of wet synthetic leather, making the surface of the synthetic leather smooth and the thickness uniform. Microcrystalline cellulose is widely used, and the domestic demand for this product will continue to increase.

　　According to the provisions of the national food safety standard "Food Additives Microcrystalline Cellulose" (GB 1886.103-2015), microcrystalline cellulose is made into a paste of α-cellulose from fibrous plant materials and inorganic acids, and then the amorphous part is removed and purified.

　　Microcrystalline cellulose is a tasteless, extremely fine white short rod and porous particles, fiberless, and highly fluid; it is insoluble in water, dilute acids, organic solvents, and oils and fats, and partially dissolves and swells in dilute alkaline solutions. It has high reactivity in carboxymethylation, acetylation, and esterification processes, which is extremely beneficial for the use of chemical modification.

　　Microcrystalline cellulose has three main basic characteristics: the average degree of polymerization reaches the limit degree of polymerization value; the crystallinity is higher than that of the original cellulose; it has extremely strong water absorption and the ability to form glue after strong shearing in an aqueous medium.

　　Emulsion stability isMicrocrystalline Cellulosethe main function. Microcrystalline cellulose particles are dispersed in the emulsion, making the aqueous phase in the oil-water emulsion thicken and gel, thus preventing oil droplets from approaching or even aggregating.

　　For example, the low pH value of yogurt easily causes the solid components in milk to solidify and separate whey from the mixture. Adding microcrystalline cellulose to yogurt can effectively maintain the stability of dairy products. After adding microcrystalline cellulose stabilizer to ice cream, its emulsion stability, foam stability, and anti-ice crystal ability are greatly improved, and compared with water-soluble polymer composite stabilizers, the ice cream is smoother and more refreshing.