Factory Supply Food Additives Microcrystalline Cellulose Powder CAS 9004-34-6

• Customization: Available
• CAS No.: 9004-34-6
• Formula: (C12h20o10)N
• Model NO.: Microcrystalline Cellulose
• EINECS: 232-674-9
• Product: Microcrystalline Cellulose
• Loading: Tianjin
• Colour: White
• Capacity: 5000mt/Month
• Transport Package: 25kg/Bag
• Specification: 99%
• Trademark: ZHUOFENG
• Origin: China Mainland
• HS Code: 3912900000
• Production Capacity: 5000mt/Month

Product Description

Microcrystalline cellulose (MCC) is a kind of straight chain polysaccharide bound by β-1, 4-glucoside bond, which is a very fine, free-flowing, short rod or powdery porous particle of natural cellulose hydrolyzed by dilute acid to limit degree of polymerization (LODP). Composed of white, odorless, tasteless crystalline powder.

Microcrystalline  Cellulose is a naturally non-caloric indigestible dietary fiber that is widely used in food, cosmetics and pharmaceutical industries. Its primary purpose is as an anticaking agent in food and pharmaceutical processing.

 

 

 

                                     Food
Food grade MCC is commonly used in combination with CMC, or methylcellulose. Also, it is together with starch to improve thickening.
                                    Dairy
Generally, MCC stabilizes emulsions and foam, adds creaminess, replaces fats and oils, acts as an anti-caking agent and flavor carrier, improves flowability and prevents ice crystal growth in frozen desserts, whipped toppings, chocolate milk, cheese, ice cream and so on.

Beverage
MCC stabilizes the liquid, adds viscosity, improves texture, and increases dietary fiber content in beverages, like fruit beverages, soft drinks, nutrition drinks and instant drinks. 

 

Bakery
MCC retains water longer, reduces oil absorption, and strengthens dough structure while softens the dough structure. And therefore prolong the shelf-life of donuts, bakery & pastries.Also, it ensures the smoothness of the glaze by creating networks between liquid and sugar in glazings, icings, and fillings. 

 

Culinary
MCC provides emulsion stability, forms gels, improves adhesion (icing), enables fat reduction, adds creaminess, modifies texture- thickens with favorable mouth feel in dressing, sauces, dips, soups.

Fried and Processed Food
It can reduce oil intake and fat absorption by adding it to fried food.In meat, MCC enhances the mouth-feel and texture by providing a fat-like mouthfeel; also, it acts as an emulsifying, stabilizing and binding agent used together with hydrocolloids like sodium alginate and carrageenan. 

Item	Specification	Results
Physical Control
Appearance	White powder	Conforms
Odor	Characteristic	Conforms
Taste	Characteristic	Conforms
Assay	99%	Conforms
Loss on Drying	≤5.0%	Conforms
Ash	≤5.0%	Conforms
Allergens	None	Conforms
Chemical Control
Heavy metals	NMT 10ppm	Conforms
Microbiological Control
Total Plate Count	1000cfu/g Max	Conforms
Yeast & Mold	100cfu/g Max	Conforms
E.Coli	Negative	Negative
Salmonella	Negative	Negative

 

We usually prepare the goods within 7~10 days. 
By sea or by air.
If you have any other needs can contact us.


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