Colloidal MCC: Tech Insights for Industrial Innovation

This isn’t your ordinary cellulose! Colloidal Microcrystalline Cellulose (Colloidal MCC) is a “black technology” material extracted from plant fibers through a special process. After partial decomposition of natural cellulose with mineral acids and fine processing, this white powder with super suspension ability is obtained. Compared with ordinary microcrystalline cellulose, it has finer particles and more active surface characteristics, making it a “universal stabilizer” in the food and pharmaceutical industries.

Basic Information

• Chemical Name: Microcrystalline Cellulose (CAS No. 9004-34-6)
• Molecular Formula: (C₆H₁₀O₅)ₙ, consisting of 100-300 glucose units connected like Legos
• Molecular Weight Range: 16,200-48,600 g/mol

Physical Characteristics

• Appearance: White/off-white flowing powder, odorless
• Density: 0.25-0.45 g/cm³ in fluffy state, 1.5-1.7 g/cm³ when compacted
• Solubility: Insoluble in water but forms stable colloids, decomposes above 260℃

Quality Control Thresholds

• Drying Loss: ≤7%
• Ignition Residue: ≤5%
• Heavy Metals: ≤10 ppm
• Viscosity of 1.2% Aqueous Solution: 39-200 mPa·s (varies by model)
• Microbiological Indicators: Total bacterial count per gram ≤1000, no pathogenic bacteria allowed!

Model	Viscosity Range	Main Application Field	Recommended Dosage	Unique Advantage
ACT591	39-91 mPa·s	Beverage & Food Stabilization	0.5-2.0%	Best Cost-Performance
ACT3212	50-200 mPa·s	Milkshakes/Salad Dressings	0.8-2.5%	Emulsion Stabilization Expert
ACT611	50-151 mPa·s	Nutrient-Fortified Beverages	0.6-2.2%	Suspension Without Sedimentation
ACT538	39-175 mPa·s	Plant-Based Milk/Neutral Dairy Drinks	0.7-2.3%	Wide pH Adaptability
ACT521	50-100 mPa·s	Ready-to-Drink Products	0.5-2.0%	Rapid Dispersion

Rheological Magic

• Thins upon stirring and rebounds when left to stand (professional terms: pseudoplasticity + thixotropy)
• Viscosity increases exponentially with each 1% increase in concentration
• Maximum water-locking ability with 3D network structure

Application Scenarios

• Plant-Based Revolution: Acts as a “stabilizing anchor” for oat milk, with 0.8-1.5% addition keeping proteins suspended, achieving a texture close to real milk, and extending UHT product shelf life by 30%
• Beverage Black Technology: Suspends vitamins without sedimentation, prevents layering in high-acid juices, and enables transparency magic
• Sauce Master: Replaces 50% traditional colloids, withstands heat processing, resists freezing, and provides a smooth, non-sticky texture
• Invisible Champion in Pharmaceuticals
• Tablet Forming Helper: Functions as both a binder (10-30%) and disintegrant (5-15%)
• Suspension Guardian: Prevents caking, ensures dosage, and is compatible with various APIs
• Controlled Release Black Technology: Ingeniously regulates release speed

Safety Credentials

• Global Passport: FDA GRAS, EU E460(i), China GB 1886.103 all obtained
• Religious Certifications: Halal + Kosher + Non-GMO
• Full Production Traceability: Transparent from Nordic wood sourcing to finished product testing

• Material Selection: Nordic wood → purified α-cellulose
• Acid Hydrolysis: Simmering in warm water (45-50℃) for 4 hours
• Grinding Technique: Crushed into nanoscale using high-pressure homogenizer
• Drying & Shaping: Spray/freeze drying options
• Quality Control Trio: Viscosity/particle size/purity checks

Usage Tips

• Storage Secrets: Avoid light and moisture (recommend desiccant), use within six months after opening
• Dissolution Skills: Premix with other dry powders, use 40℃ warm water + 2500 rpm high-speed stirring, let stand for half an hour to activate gel power
• Classic Formulas:
• Beverages: 0.3-1.2%
• Sauces: 0.5-1.8%
• Baking: 1.0-3.0%
• Tablets: 5-30%

Troubleshooting First-Aid Kit

• Caking Issues:
• ✓ Premix with powdered sugar
• ✓ Pre-disperse in oil for high-fat systems
• Insufficient Viscosity:
• ✓ Check if water temperature is too low
• ✓ Avoid strong acid/alkali environments
• Water Separation:
• ✓ Add 0.2% carrageenan for assistance
• ✓ Adjust sterilization temperature curve

Future is Now

• 3D Printed Foods: Acts as a “steel framework” for food shaping
• Plant-Based Meat Upgrade: Locks in juice and reduces costs
• Smart Controlled Release: Thickens in acid, decomposes with enzymes
• Eco-Friendly Ace: 90% natural degradation in 28 days, 40% lower carbon footprint than traditional colloids

• Strict Quality Control: Batch variation <5%, residue <0.05%
• Strong Service: 24-hour response, free samples
• Stable Supply: Dual production bases + 24-month safety stock
• Cost-Effective: 15% less usage than xanthos gum, 1+1＞2 compounding effect

QINGDAO ACTA BIOTECHNOLOGY stands out in the MCC market with its cutting-edge technology, high-quality products, and excellent customer service. Their MCC products are not only compliant with international standards but also offer superior performance in various applications. The company’s commitment to sustainability and innovation ensures that customers receive the best possible solutions for their needs. By choosing QINGDAO ACTA BIOTECHNOLOGY, you are selecting a reliable partner dedicated to advancing the field of colloidal microcrystalline cellulose and delivering exceptional value.

Silva, L.S.; Lima, L.C.B.; Silva, F.C.; Matos, J.M.E.; Santos, M.R.M.C.; Santos Júnior, L.S.; Sousa, K.S.; da Silva Filho, E.C. Dye anionic sorption in aqueous solution onto a cellulose surface chemically modified with aminoethanethiol. Chem. Eng. J. 2013, 218, 89–98. [Google Scholar] [CrossR