Microcrystalline Cellulose Gel powder: A Versatile Ingredient for Industrial Applications

Microcrystalline Cellulose Gel is a specialized form of microcrystalline cellulose, often used in various industries due to its unique properties. Here’s a detailed overview:

Basic Information of microcrystalline cellulose gel

• Name: Microcrystalline Cellulose Gel
• Composition: Typically consists of microcrystalline cellulose coated with sodium carboxymethylcellulose (CMC)1.
• Appearance: White or similar white powder1.

Physical and Chemical Properties

• Solubility: Insoluble in water but can disperse to form colloidal suspensions with high shear mixing1.
• pH: Typically ranges from 6.0 to 8.0 in a 2.6% aqueous suspension at 20°C1.
• Thixotropy: Exhibits thixotropic properties, meaning its viscosity decreases with increased shear stress and returns when stress is removed1.
• Heat Stability: Stable under high temperatures, maintaining emulsion stability even after prolonged heating1.

Applications

• Pharmaceuticals: Used as a suspending agent, emulsion stabilizer in syrups, anti-acid suspensions, emulsions, nasal sprays, and ointments1.
• Food and Beverages: Commonly used in dairy products, beverages, bakery products, seasonings, and meat products as a stabilizer, emulsifier, and thickener14.
• Cosmetics: Applied in toothpaste, creams, lotions, and shampoos1.

Production

Microcrystalline cellulose is typically produced by acid hydrolysis of purified cellulose, though alternative methods like reactive extrusion are also used2. The gel form often involves coating with CMC to enhance its functionality1.

Specifications of microcrystalline cellulose gel

Test	Specification
Form	White or similar white powder
CMC %	11.3-18.8
Loss on Drying %	≤8.0
pH (2.6% aqueous suspension at 20°C)	6.0-8.0
Heavy metals (Pb), mg/kg	≤10
Total aerobic microbial cfu/g	≤1000
Total Yeasts and moulds cfu/g	≤100
Salmonella Species	Not detected /25g
Aflatoxines	Not detected
Bulk Density, g/ml	350-600
Brookfield Viscosity (m Pa.s)	50-151
Screen analysis (>250u) %	≤3

Dosage Recommendations

Products	Recommend Dosage
Milk Beverage	0.1%-0.3%
Soybean milk	0.1%-0.25%
Fruit & Vegetable beverage	0.2%-0.6%
Ice Cream & Frozen Desert	0.15%-0.3%
Sauces, dressings	0.3%-0.6%
Bakery food	0.2%-0.5%
Noodle, fried food	0.3%-0.5%

Microcrystalline cellulose gel is valued for its ability to stabilize, emulsify, thicken, and retain water in various applications, making it a versatile ingredient in food, pharmaceuticals, and cosmetics industries.