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Food Industry - CELLULOSE IN FOOD

Microcrystalline Cellulose (MCC)

Microcrystalline Cellulose is partially depolymerized cellulose having wide applications in pharmaceutical and food industries. Being neutral in colour, odourless and chemically inert in nature, it will not interfere or interact with the ingredients added to the foods formulation. Microcrystalline Cellulose is the most abundant, economical and non harmful food ingredient that can help to reduce calories & fat.  

Applications

Anticaking agent Reduce the sticking characteristics of food particles
Bulking agent Increase the volume without altering the properties of food
Fat replacing agent Reduces calories
Emulsifying agent  Preserves a mixture of substances incapable of being mixed properly
Stabilizing agent  Maintain freshness in the food products for a long time

Microcrystalline Cellulose is widely used in baked product, cheese, ice cream, salad dressings etc.

Colloidal Grade Microcrystalline Cellulose

Colloidal grade MCC is a co-processed product of Microcrystalline Cellulose and Carboxy methyl cellulose sodium (Na-CMC). Colloidal grade MCC when dispersed in water under high shear mixing, it forms a viscous and thixotropic gel which serves as a protective colloid. It is used as a stabilizer, emulsifier and thickener.

Applications

Applications Functions and Benefits
Bakery products
  • Increase bake stability and maintain freshness
  • Prevent the separation of water and oil
  • In dry mixing, improve the flow property
  • Calorie reduction
Cheese
  • Caking is prevented & Processing is made easier
  • Fiber content is increased & Calories value is reduced
  • Improve creaminess 
Ice cream
  • Controlling the ice crystal growth
  • Reduces calories
Chocolate Drink
  • Increase high temperature processing stability
  • Increase the solid holding capacity of the suspension
  • Adds creaminess & opacity
Sauces
  • Increase the stability of emulsion
  • Improve cling
  • Improve heat stability
Salad Dressings
  • Flavor release
  • Improve heat stability
Juices
  • Suspending agent
  • Enhance the mouthfeel characteristics
  • Reduces calories

Specification

Grades  NaCMC content (%) Viscosity (cps)
HiCel MCG 591 8.3 – 13.8 39 – 91  (1.2% solids)
HiCel MCG 611 11.3 – 18.8 60 – 140  (2.6% solids)

Cellulose Powder as Dietary Fiber

(From Wood Pulp to Supplement)

Cellulose Powder is the purified form containing 99.5% alpha Cellulose, derived from natural plant sources (Wood Pulp).

Cellulose powder is an ideal choice for use in food application as dietary fiber because

  • It is water insoluble and chemically inert and will not interfere or interact with other nutrients added to the foods, such as vitamins and minerals.
  • Tasteless, odourless and neutral in colour
  • Anti-Caking agent
  • Cellulose is the most abundant and an economical food ingredient that can help to reduce calories, increase fibers (Contains dietary fiber 98% - 99%) and provide functionalities in food systems and improves health.

Applications

Products Advantages Usages level
Bread
  • Gives higher dough yield (8-15%)
  • Increases fiber content of bread products
  • Reducing the calories (effectively replaces higher calorie ingredients such as flour without negatively impacting texture)
  • Increase bake stability and maintain freshness
3-5%
Biscuits
  • Increase the stability
  • Breakage is reduced
  • Improve texture
  • Reducing the calories
2-3%
Noodles & Pasta
  • Increase the stability
  • Breakage is reduced
  • Reducing the calories
2-3%
Cheese
  • Caking is prevented & Processing is made easier
  • Fiber content is increased & Calories value is reduced
  • Improve creaminess 
3-4%
Yoghurt
  • Improve the viscosity
  • Increase creaminess
  • Increase fiber content
2-3%
Ice cream
  • Controlling the ice crystal growth
  • Reduces calories
2-3%
Cakes & Pastry
  • Increase dough yield
  • Maintain moisture content & freshness in cakes and pastry
  • Reducing the calories
2-3%
Chocolate Milk
  • Increase the stability
  • It adds creaminess & opacity
  • Reduces calories
2-3%
Slimming Drinks
  • Fiber content is increased & Calories value is reduced
  • Feeling of hunger after consumption diminishes
1-2%
Spice and Flavor
  • Increases anti-caking effectiveness in dry seasonings, spices
  • serves as a functional ingredient in spice or nutritional blends by increasing dietary fiber content and reducing calories
2-3%
Meat Product
  • Increase crispiness
  • Reduces oil absorption
3-5%