描述

Microcrystalline cellulose gel

Model name:

microcrystalline cellulose gel

 

1.CAS NO:9004-34-6

2.Formula: (C6H10O5)n 

3.Composition:Microcrystalline Cellulose, Sodium CarboxyMethyl Cellulose

4.Specifications

1.

TEST  ITEMS	ACT591	ACT3212	ACT611	ACT538	ACT521
Loss on drying,w/%	≤7.0	≤7.0	≤7.0	≤7.0	≤7.0
Residue on ignition,w/%	≤5.0	≤5.0	≤5.0	≤5.0	≤5.0
Viscosity,1.2%,mpa.s	39-91	50-200	50-151	39-175	50-100
Particle Size retained on 60 mesh sieve	<1	<1	<1	<1	<1
Heavy Metal,mg/kg	≤10	≤10	≤10	≤10	≤10
Total aerobic microbial count,cfu/g	≤1000	≤1000	≤1000	≤1000	≤1000
Total moulds and yeasts count，cfu/g	≤100	≤100	≤100	≤100	≤100
Escherichia coli	Not detected/10g	Not detected/10g	Not detected/10g	Not detected/10g	Not detected/10g
Salmonella species	Not detected/10g	Not detected/10g	Not detected/10g	Not detected/10g	Not detected/10g
Staphylococcus aureus	Not detected/10g	Not detected/10g	Not detected/10g	Not detected/10g	Not detected/10g
Pseudomonas aeruginosa	Not detected/10g	Not detected/10g	Not detected/10g	Not detected/10g	Not detected/10g
Application	food and beverage	Milk shake, sauce	food and beverage	Neutral milk drinks, vegetable protein drinks	food and beverage

 

 

 

5.Packaging: 25kg bag or according to customer requirements.

 

microcrystalline cellulose gel can be applies in food，beverage,external cream , paint and printing materials etc.

Microcrystalline cellulose gel (MCC gel) in food has several key applications, including:

1. Texture Modifier: It is used to improve the texture of food products, providing a smooth and creamy consistency. MCC gel helps to thicken sauces, dressings, and other liquid-based foods, enhancing their mouthfeel and overall appeal.

2. Fat Replacer: Due to its ability to mimic the sensory properties of fat, MCC gel can be used as a partial or complete fat replacer in foods. This not only reduces the calorie content but also helps maintain the desired texture and taste.

3. Stabilizer: In emulsions, suspensions, and foams, MCC gel acts as a stabilizer, preventing ingredients from separating or settling out. This ensures a uniform and stable appearance of the food product over time.

4. Carrier Agent: MCC gel can serve as a carrier for flavors, colors, and other functional ingredients in foods. It effectively disperses and distributes these additives throughout the product, ensuring even distribution and consistent sensory properties.

5. Dietary Fiber Source: As a source of dietary fiber, MCC gel contributes to the overall fiber content of foods. This can have beneficial effects on gut health and digestion, as well as potentially aid in weight management.

6. Sustainable Alternative: MCC gel is derived from natural cellulose, making it a sustainable and environmentally friendly alternative to some synthetic food additives. Its use in foods aligns with the growing trend of eco-conscious consumer preferences.

In summary, microcrystalline cellulose gel is a versatile ingredient in food applications, offering improvements in texture, stabilization, fat reduction, ingredient distribution, and sustainability.

Microcrystalline cellulose gel  can be used in medicine, food and chemical industry.If you want to know the detailed application and dosage of cellulose gel ,please check our blog 

Usage

• Milk Beverage：0.1%-0.3%
• Soy Bean Milk：0.1%-0.25%
• Fruit & Veg. Bev.：0.2%-0.6%
• Ice Cream & Desserts：0.15%-0.3%
• Sauces & Dressings：0.3%-0.6%
• Bakery Items：0.2%-0.5%
• Noodles & Fried Foods：0.3%-0.5%