Microcrystalline Cellulose Food Additive

Product Properties: This product is insoluble in ethanol, water, acetone, or toluene. Microcrystalline cellulose is a purified, partially depolymerized cellulose, white, odorless, tasteless, crystalline powder composed of porous particles. Microcrystalline cellulose is widely used in food, cosmetics and other industries, different particle sizes and water content have different characteristics and application ranges.

Product Uses: Anti-caking agent, stabilizer, dispersant, binder, thickener, emulsifier.

Product Application Areas:

【Food Industry】Used in dairy products, meat products, baked goods, noodles, various beverages, candies, and seasoned foods.

【Pharmaceutical Manufacturing】Health food, base materials, fillers, biological drugs, pharmaceutical raw materials, etc.

【Industrial Products】Petroleum industry, manufacturing, agricultural products, scientific research, batteries, precision castings, etc.

【Daily Chemical Products】Facial cleanser, beauty cream, toner, shampoo, toothpaste, shower gel, face mask, etc.

【Feed and Veterinary Drugs】Pet cans, animal feed, nutritional feed, genetically modified feed research and development, aquatic feed, vitamin feed, veterinary products, etc.

Application of Microcrystalline Cellulose in Food: In the food industry, microcrystalline cellulose, as an edible fiber and an ideal health food additive, can maintain the stability of emulsification and foam, maintain high-temperature stability, and improve the stability of liquids.

Baked Goods:

1. In baked goods, a flour substitute obtained by mixing microcrystalline cellulose, xanthan gum, and lecithin is used. When the substitution amount does not exceed the original amount of flour50%used, the original taste can be maintained.
2. In terms of seasoning applications, microcrystalline cellulose and protein are encapsulated with casein.
3. In cheese, cheese cakes, and mayonnaise, it can be used as a fat substitute. Microcrystalline cellulose coated with glucomannan gum is made into dry spherical particles that disperse in water, which can reduce fat in liquid foods.
4. Bread is a popular and convenient food. Adding microcrystalline cellulose to bread not only increases the dietary fiber content and has certain health benefits, but also improves the water retention of bread and extends its shelf life.

Seasoning:

1. Colloidal microcrystalline cellulose replaces fat in oil-water emulsions. Through comparative studies, the oil-water emulsion with microcrystalline cellulose replacing fat has very similar physicochemical properties to the unsubstituted emulsion. Colloidal microcrystalline cellulose is used in salad dressings to reduce calories and increase fiber.
2. When making various cooking oil-based seasonings, adding microcrystalline cellulose can prevent the separation of oil and sauce during heating or boiling.

5. It can be used as a flour substitute and a fat substitute in low-calorie foods. A flour substitute obtained by mixing microcrystalline cellulose, xanthan gum, and lecithin is used in baked goods. When the substitution amount does not exceed the original amount of flour50%used, the original taste can be maintained.

3. When a certain amount of gum arabic is added to almond candy,MCCand a small amount of sweetener, high-calorie beet sugar, corn sugar, and vegetable oil can be replaced.

Frozen Food:

MCCIn frozen foods, it can not only improve the dispersibility and stability of ingredients and maintain their original shape and quality for a longer period of time,MCCbut also plays a special role in frozen foods. During frequent freezing and thawing, due toMCCthe presence of, it acts as a physical barrier to prevent crystals from aggregating into large crystals.

Health Supplements:

Microcrystalline fiber is a degradation product of natural plant fiber raw materials. Because it is the same as the fiber components people usually consume, it is a safe and reliable food additive. Microcrystalline cellulose is a type of dietary fiber, natural, pure, non-toxic, odorless, and does not affect color, taste, or shape. It has unique advantages in the food industry. It is mainly used as an emulsifier, foam stabilizer, high-temperature stabilizer, non-nutritive filler, thickener, suspending agent, shape-retaining agent, and ice crystal formation control agent. As a functional credit fiber, microcrystalline cellulose can play many health benefits and is often used in health product production.

Usage: Various foods  Use as needed in production.