Properties and Applications of Microcrystalline Cellulose

According to the provisions of "National Food Safety Standard for Food Additives Microcrystalline Cellulose" (GB 1886.

Microcrystalline cellulose is an odorless, very fine white short rod porous particle, not fibrous but highly fluid; insoluble in water, dilute acid, organic solvent and oil, partially dissolved and swollen in dilute alkaline solution

Microcrystalline cellulose mainly has three basic characteristics: the average degree of polymerization reaches the limit value of the degree of polymerization; the degree of crystallinity is higher than that of raw cellulose; ability

Emulsion stability is the most important function of microcrystalline cellulose

For example, yogurt has a low pH, which tends to cause solid components in the milk to coagulate and separate the whey from the mixture

Microcrystalline cellulose also maintains food stability at high temperatures

In addition, microcrystalline cellulose can improve liquid stability and act as a gelling and suspending agent

And as a non-nutritive filler and thickener, microcrystalline cellulose can improve food structure

The addition of microcrystalline cellulose to frozen desserts can control ice crystal formation

Microcrystalline cellulose can also be used to reduce the caloric content of foods

Due to the adsorptive properties of microcrystalline cellulose, foods with high mineral content can be obtained through the adsorption of metal ions

(Cao Yongmei)

"China Food News" (May 16, 2022 Edition 06)

(Editor in charge: Yang Xiaojing)