Microcrystalline cellulose (MCC, Microcrystalline cellulose), the main component is a linear polysaccharide substance bound by β-1,4-glucoside bonds, which is natural cellulose hydrolyzed by dilute acid to the limit degree of polymerization ( LOOP) free-flowing very fine short rod-like or powder-like porous particles, composed of white, odorless, tasteless crystalline powder.
In general plant fibers, microcrystalline cellulose accounts for about 70%, and the other 30% is amorphous. Cellulose microcrystalline cellulose is widely used in pharmaceutical, cosmetics, food and other industries. Different particle size and water content have different characteristics and application ranges..
Function:
In the food industry, as a kind of edible fiber and an ideal health food additive, microcrystalline cellulose can maintain the stability of emulsification and foam, maintain the stability of high temperature, and improve the stability of liquids. It has won the United Nations Food and Agriculture Organization and World Health Organization. With the certification and approval of the Food Additives Joint Appraisal Committee to which the organization belongs, corresponding fiber products have also appeared, and are widely used in dairy products, frozen foods, meat products, etc
Application:
Microcrystalline cellulose can be used as anticaking agent, emulsifier, dispersant, and binder. my country's "Hygienic Standards for the Use of Food Additives" (GB2760-2011) stipulates that it can be used for non-dairy powder and cream, with a maximum usage amount of 20g/kg; for ice cream, 40g/kg; high-fiber foods and bread, 20g/kg. Other reference for use: Use in ice cream can improve the overall emulsification effect, prevent the formation of ice slag, and improve the taste. Combined with carboxymethyl cellulose can increase the suspension of cocoa powder in milk beverages...
Audited Supplier 
){kind=link}
){kind=link}