How Microcrystalline Cellulose is used in Food Industry

1. How Microcrystalline Cellulose is used in Food Industry Microcrystalline Cellulose (MCC) is a term for refined wood pulp. It has applications as a texturizer, an anti-caking agent, a fat substitute, an emulsifier, an extender, and a bulking agent in food production. The most common form is used in vitamin supplements or tablets. We contract manufacturer Microcrystalline Cellulose (MCC) at the state of the art facility, which has US FDA and other required licenses. We are also authorized representative of the manufacturer of the raw material required to manufacture MCC. Our products meet international standards of quality The composition of MCC has glucose units connected by a 1-4 beta glycosidic bond and considered to be naturally occurring polymer. These linear cellulose chains bundled together as microfibrilspiralled together in the walls of the plant cell. Each microfibril exhibits a high degree of three-dimensional internal bonding resulting in a crystalline structure that is insoluble in water and resistant to reagents. There are, however, relatively weak segments of the microfibril with weaker internal bonding. These are called amorphous regions; some argue that they are more accurately called dislocations because of the single-phase structure of microfibrils. The crystalline region is isolated to produce microcrystalline cellulose. Functions and Benefits in Bakery products: Increases bake stability and maintain freshness Prevent the separation of water and oil In dry mixing, improve the flow property Calorie reduction

2. Functions and Benefits in Cheese: Caking is prevented & Processing is made easier Fibre content is increased & Calories value is reduced Improve creaminess Functions and Benefits in Ice cream: Controlling the ice crystal growth Reduces calories Functions and Benefits in Chocolate Drinks: Increase high-temperature processing stability Increase the robust holding capacity of the suspension Adds creaminess & opacity Functions and Benefits in Sauces: Increase the stability of the emulsion Improve cling Improve heat stability Functions and Benefits in Salad Dressings : Increase the stability of the emulsion Improve cling Improve heat stability Functions and Benefits in Juices: Suspending agent Enhance the mouthfeel characteristics Reduces calories There are plenty of other applications Microcrystalline Cellulose has, check out how our experts can help you find a suitable solution for your need. Tag: Marine and Protective Coatings Pharmaceutical excipients