Microcrystalline Cellulose MCC Food Thickener Tablet Excipient

Xinwang Type B/Type 102  20 kg/bag

CAS: 9004-34-6

Function: Thickener, Anti-caking Agent, Emulsifier, Binder, Leavening Agent, Thickener, Desiccant

[Product Name] Microcrystalline Cellulose

[C  A   S] 9004-34-6

[Molecular Formula] (C6H10O5)n, n < 4000

[Product Characteristics] Microcrystalline cellulose is a free-flowing crystalline powder (non-fibrous microparticles). It is insoluble in water, dilute acids, and most organic solvents, and slightly soluble in 20% alkali solution. It is widely used in pharmaceutical excipients and can be directly used for dry powder tableting. Microcrystalline cellulose is white, odorless, and tasteless. It is applied in industries such as cosmetics and food, with different particle sizes and moisture contents offering various characteristics and application ranges.

[Product Applications]

Food Additive Microcrystalline Cellulose

1. In the food industry, microcrystalline cellulose serves as an important functional food base—dietary fiber. It can be used in high-fiber bread, low-calorie candies, biscuits, cakes, and bread. It also acts as a filler for pigments, flavors, and edible acids, as well as in dehydrated foods, snack foods, and imitation fruit slices.

2. In the coatings industry, its thixotropic and thickening properties make it suitable as a thickener and emulsifier for water-based coatings.

3. In cosmetics, it combines the functions of filler, thickener, and emulsifier, exhibiting excellent emulsifying ability for oily substances.

4. In the wet process of artificial leather production, it is used as a thickener and filler to ensure a smooth surface and uniform thickness of the leather.

5. Food Industry:

It serves as an important functional food base—dietary fiber, making it an ideal health food additive.

(1) Maintains the stability of emulsions and foams;

(2) Ensures high-temperature stability;

(3) Enhances liquid stability;

(4) Acts as a nutritional supplement and thickener;

(5) Other applications

Anti-caking agent, emulsifier, dispersant, binder. According to China's "Hygienic Standard for the Use of Food Additives" (GB2760-2021), it can be used in non-dairy creamer powders and cream with a maximum usage of 20 g/kg; in ice cream, 40 g/kg; in high-fiber foods and bread, 20 g/kg. Other usage references: In ice cream, it improves overall emulsification, prevents ice crystal formation, and enhances texture. When combined with carboxymethyl cellulose, it increases the suspension of cocoa powder in milk beverages.

[Product Storage] Store microcrystalline cellulose in a dry, clean, and cool place. Shelf life: two years.