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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)