KimaCell® MCC PH102 Microcrystalline cellulose (abbreviated as MCC) is usually a white powdery substance obtained from natural cellulose through physical or chemical methods. With the deepening of research, MCC, which was once regarded as unusable, has unique properties as an important component in cellulose modified products, and has a wide range of applications in food and other industries.
In the food industry, as a dietary fiber and an ideal health food additive, microcrystalline cellulose is mainly used in dairy products, frozen foods, meat products, etc.
Cellulose, microcrystalline, Cellulose gel, MCC, Cellulose powder
Water Soluble Cellulose ether
Surplus thing of 250 microns griddle: ≤8.0%
Surplus thing of 75 microns griddle: ≦45.0%
Loss on drying
Residue on ignition
Organic volatile impurities
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.