Microcrystalline Cellulose Gel/Colloidal Grade

Microcrystalline Cellulose Gel/Colloidal Grade

 

Microcrystalline Cellulose Gel is a colloidal microcrystalline Cellulose coated with Sodium CarboxymethylCellulose, comprises of Microcrystalline Cellulose and Sodium CarboxymethylCellulose. Microcrystalline Cellulose Gel can stabilize, emulsify, thicken food and beverages, increase elasticity and retain and bind water in bakery applications, fat-replacer in meat processing. Dispersed in water with high shear mixing at appropriate concentration forms an insoluble gel with viscoplastic and thixotropic properties, so the performance of Microcrystalline Cellulose Gel will have less variance compared to those of natural gums.

Introduction

Name: Microcrystalline Cellulose Gel/Colloidal Grade

Composition: Microcrystalline Cellulose, Sodium CarboxyMethyl Cellulose

Characters

White or similar white powder

Application

In drug, Microcrystalline cellulose gel can be used as suspending agent, emulsion stabilizer, especially in syrup, anti-acid suspending, emulsion, nasal spray and ointment; In food, it is widely used in dairy products, beverage, bakery products,

seasonings and meat products; In cosmetic, it can be applied in toothpaste, cream, lotion shampoo etc.

Specification

Tests Specification
Form White or similar white powder.
CMC % 11.3-18.8
Loss on Drying % ≤8.0
PH(2.6%aqueous suspension at 20℃) 6.0-8.0
Heavy metals（Pb），mg/kg ≤10
Total aerobic microbal 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

Function

 

  1. Foam stabilizer
  2. Heat stability, for example, the meat products emulsion keeps stable aftercontinuing heating 3 hours under the temperature of 116 degree.
  3. Supplements for non-nutritive products, such as diet food.
  4. Liquid’s stabilizer, emulsifier and gelling agent, widely used in milk beverage,vegetables protein beverage, weak gel food.
  5. Liquid’s suspending agent, such as coco-milk, Pumpking juice, corn juice etc.
  6. Solid beverage’s dispersant anti-caking agent and instant.
  7. Microcrystalline Cellulose Gel can control the ice crystalline’s formation infrozen confectionery, it can prevents water phase preparations in ice cream andfermented milk.
  8. Microcrystalline Cellulose Gel can be dispersed to form colloidal suspenionsor emulsions in the prepration of sauces and dressings

 

Properties

1.Thixotropy

2.Heat Stability

3.Non-caloric fiber

  1. Insoluble but disperse
  2. White opaque

 

Dosage Recommendation

Products Recommend Dosage
Milk Beverage 0.1%-0.3%
Soy bean 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%

 

 

← Previous