The use and dosage of high quality microcrystalline cellulose gel
Microcrystalline Cellulose Gel (MCC Gel) by Qingdao ACTA Biotechnology: A Comprehensive Guide
Introduction of microcrystalline cellulose gel
Microcrystalline Cellulose Gel (MCC Gel), produced by Qingdao ACTA Biotechnology Co., Ltd., stands out as a colloidal-grade ingredient in the food, pharmaceutical, and cosmetic industries due to its remarkable versatility. This product cleverly combines microcrystalline cellulose (MCC) with sodium carboxymethyl cellulose (CMC), endowing it with exceptional stability, emulsification, thickening, and water-retention properties. With its outstanding multifunctionality, thermal stability, and full compliance with stringent safety standards, MCC Gel becomes an ideal choice for formulators seeking to enhance product quality and meet clean-label demands.
Ingredients and Specifications
Qingdao ACTA Biotechnology MCC Gel adheres to high-quality standards, ensuring consistency and safety across batches.
Key Specifications:
| Parameter | Value/Range |
|---|---|
| CAS Number | 9004-34-6 |
| Appearance | White or off-white powder |
| pH Value (2.6% suspension) | 6.0–8.0 |
| Loss on Drying | ≤7.0% |
| Residue on Ignition | ≤5.0% |
| Viscosity (1.2% suspension) | 39–200 mPa·s (grade-dependent) |
| Particle Size | <1% retained on 60-mesh sieve |
| Heavy Metals (Pb) | ≤10 mg/kg |
| Microbiological Limits | Total aerobic bacteria ≤1000 cfu/g; Molds/yeasts ≤100 cfu/g; Pathogens not detected |
| Bulk Density | 350–600 g/L |
| Packaging | 25 kg bags or custom options |
Functional Components:
- Microcrystalline Cellulose (MCC): Provides structural integrity and water-retention capacity.
- Sodium Carboxymethyl Cellulose (CMC): Enhances viscosity and colloidal stability.
Functional Characteristics
Thanks to its unique physicochemical properties, Qingdao Yak Biotech’s MCC Gel excels in various industrial applications:
- Thixotropic Gel Formation:
Forms shear-thinning gels under high-shear mixing, ideal for sauces and beverages requiring smooth textures. Maintains viscosity during processing but flows smoothly when poured. - Thermal Stability:
Retains emulsion stability even after heating at 116°C for 3 hours, suitable for sterilized dairy products and canned foods. - Fat Mimicry:
Replaces fat in meat and dairy products (e.g., ice cream, processed meats), reducing calories while preserving creamy textures. - Ice Crystal Control:
Inhibits large ice crystal formation in frozen desserts, improving texture and shelf life. - Non-Caloric Dietary Fiber:
Adds insoluble fiber to foods without increasing calories, aligning with health-conscious trends. - Foam and Suspension Stability:
Prevents phase separation in syrups, nasal sprays, and protein beverages (e.g., soy milk).
Recommended Usage and Applications of Microcrystalline Cellulose Gel
Tailored usage guidelines ensure optimal performance across industries:
Food Industry Applications:
| Application Field | Usage (%) | Main Benefits |
|---|---|---|
| Milk beverages | 0.1–0.3 | Prevents sedimentation, stabilizes protein suspension |
| Soy milk | 0.1–0.25 | Enhances texture and colloidal stability |
| Fruit/vegetable juices | 0.2–0.6 | Thickens and suspends pulp particles |
| Ice cream | 0.15–0.3 | Controls ice crystals, mimics fat texture |
| Sauces and dressings | 0.3–0.6 | Improves mouthfeel, stabilizes emulsions |
| Bakery products | 0.2–0.5 (up to 2.0) | Moisture retention, anti-aging, optimized texture |
| Processed meats | 1.0–2.0 | Moisture retention, fat replacement, enhances juiciness |
4.Specifications of Microcrystalline Cellulose Gel
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 |
2. Specifications of Microcrystalline Cellulose Gel
| TEST ITEMS | ACT509 | ACT600 | ACT610 | ACT428 | ACT631 | ACT651 |
| Loss on drying,w/% | ≤7.0 | ≤7.0 | ≤7.0 | ≤7.0 | ≤7.0 | ≤7.0 |
| Residue on ignition,w/% | ≤5.0 | ≤5.0 | ≤5.0 | ≤5.0 | ≤5.0 | ≤5.0 |
| Viscosity,1.2%,mpa.s | 60-150 | 2000-8000(2.6%） | 1200-2000 | 130-230 | 2000-8000（2.6%） | 50-151（2.6%） |
| Particle Size retained on 60 mesh sieve | <1 | <1 | <1 | <1 | <1 | <1 |
| Heavy Metal,mg/kg | ≤10 | ≤10 | ≤10 | ≤10 | ≤10 | ≤10 |
| Total aerobic microbial count,cfu/g | ≤1000 | ≤1000 | ≤1000 | ≤1000 | ≤1000 | ≤1000 |
| Total moulds and yeasts count，cfu/g | ≤100 | ≤100 | ≤100 | ≤100 | ≤100 | ≤100 |
| Escherichia coli | Not detected/10g | 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 | Not detected/10g |
| Staphylococcus aureus | Not detected/10g | 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 | Not detected/10g |
| Application | Neutral milk drinks, vegetable protein drinks | Milk shake, sauce | Bakery,sauce | Neutral milk drinks, vegetable protein drinks | food and beverage | food and beverage |
3.
| TEST ITEMS | ACT440 | ACT450 | ACT480 | ACT996 | ACT981 | ACT8329 |
| Loss on drying,w/% | ≤7.0 | ≤7.0 | ≤7.0 | ≤7.0 | ≤7.0 | ≤7.0 |
| Residue on ignition,w/% | ≤5.0 | ≤5.0 | ≤5.0 | ≤5.0 | ≤5.0 | ≤5.0 |
| Viscosity,1.2%,mpa.s | 200-400 | 400-700 | 700-900 | 3000-5500(2.6%) | 2000-3500（2.6%） | 1000-1600（2.6%） |
| Particle Size retained on 60 mesh sieve | <1 | <1 | <1 | <1 | <1 | <1 |
| Heavy Metal,mg/kg | ≤10 | ≤10 | ≤10 | ≤10 | ≤10 | ≤10 |
| Total aerobic microbial count,cfu/g | ≤1000 | ≤1000 | ≤1000 | ≤1000 | ≤1000 | ≤1000 |
| Total moulds and yeasts count，cfu/g | ≤100 | ≤100 | ≤100 | ≤100 | ≤100 | ≤100 |
| Escherichia coli | Not detected/10g | 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 | Not detected/10g |
| Staphylococcus aureus | Not detected/10g | 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 | Not detected/10g |
| Application | Paint and printing materials | Paint and printing materials | Bakery,sauce | food and beverage | food and beverage |
Pharmaceutical/Cosmetic Uses:
- Topical creams: 0.5–2%, ensures smooth application and suspension stability.
- Aerosols: Variable usage, guarantees consistent pumping and delivery.
Product Grades and Customization
Qingdao Yak Biotech offers multiple grades to meet specific formulation needs:
| Grade | Viscosity (mPa·s, 1.2% concentration) | Main Applications |
|---|---|---|
| ACT591 | 39–91 | General food and beverages |
| ACT3212 | 50–200 | Milkshakes, sauces |
| ACT611 | 50–151 | Neutral milk drinks, plant-based beverages |
| ACT538 | 39–175 | High-temperature processed foods |
| ACT521 | 50–100 | Bakery and dairy products |
All grades comply with FDA GRAS, European Commission regulations, and pharmaceutical excipient standards.
Safety and Compliance
- GRAS Certification: Recognized as safe for food applications.
- Regulatory Compliance: Fully aligns with international food safety, pharmaceutical, and cosmetic regulations, ensuring seamless compliance from lab to market.