Microcrystalline Cellulose

Microcrystalline cellulose, mainly composed of straight chain polysaccharides bound by β-1, 4-glucoside bond, is a white, odorless, tasteless crystalline powder composed of very fine short rods or powdered porous particles that can flow freely through dilute acid hydrolysis to the ultimate degree of polymerization (LODP) of natural cellulose.

Feature:

‌Microcrystalline cellulose is an important functional cellulose material with a variety of unique physicochemical properties ‌. Microcrystalline cellulose is obtained by treating natural cellulose (such as wood, cotton, etc.) with a specific process, and has higher crystallinity, smaller particle size distribution and larger specific surface area. These properties give microcrystalline cellulose excellent solubility, stability, adsorption and biocompatibility.

In the food industry, microcrystalline cellulose, as a kind of edible fiber and an ideal health food additive, can maintain the stability of emulsification and foam, maintain the stability of high temperature, and improve the stability of liquid. It has been certified and approved by the Joint Identification Committee of Food Additives of the United Nations Food and Agriculture Organization and the World Health Organization, and corresponding fiber commodities have also appeared. And in dairy products, frozen food, meat products and so on have been widely used.