MCC PH102

Specification of MCC PH102

Application of MCC PH102

KimaCell^® MCC PH102 microcrystalline cellulose can be used in the food additives industry.

• As a safe and reliable food additive, microcrystalline cellulose has been confirmed by the Food Additives Joint Identification Committee of the United Nations Food and Agriculture Organization and the World Health Organization:

• Due to its emulsification stability, it is used as a stabilizer in yogurt, cream and other dairy products to maintain its emulsified state.

• It has high temperature stability, and the food to be sterilized can keep its quality stable during the high temperature sterilization process after adding microcrystalline cellulose.

• Because it can form a stable dispersion system in water, it can be used as a suspending agent for beverages, so that instant beverages can quickly form a stable suspension after flushing.

• As a non-nutritive filler and thickener, it can replace high-calorie syrup, fat, etc. in baked goods, cheese, mayonnaise, etc., and improve the structure of food.

• As an anti-caking agent, it can control the formation of ice crystals in frozen desserts such as ice cream and improve the taste of food.

• Because it is the same as the high-fiber ingredients in people's daily intake, it can be used as the base material of functional dietary fiber foods for dietary fiber biscuits, high-fiber bread, etc.

• Due to its special stabilizer function, the food added with microcrystalline cellulose can withstand longer storage, thus greatly promoting the development of the food industry.