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.
| 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 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 | Functions and Benefits |
| Bakery products |
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| Cheese |
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| Ice cream |
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| Chocolate Drink |
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| Sauces |
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| Salad Dressings |
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| Juices |
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| 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) |