Microcrystalline Cellulose Mcc Is Used as an Anticaking Agent in Dairy Products

• Customization: Available
• CAS No.: 9004-34-6
• Formula: (C12h20o10)N
• Model NO.: 112
• Packaging Material: Bag
• Storage Method: Normal
• Shelf Life: >12 Months
• Resource: Natural
• Property: Lonic Emulsifiers
• After-Sales Service: 24 Hours Online
• Transport Package: 20kg/Bag
• Specification: 20KG/Bag L*W*H 75*45*15CM
• Trademark: HONEST
• Origin: Shanghai
• HS Code: 39123900
• Production Capacity: 500tons/Year

Product Description

Grade/Item	CP	PH-101	PH-102
Particle Size %	/	>250um(60 mesh) ≤1.0	>250um(60 mesh ≤8.0
	/	>75um(200 mesh) ≤30.0	>75um(200 mesh) ≤45.0
Loss on drying %	≤5.0	≤5.0	≤5.0
Bulk Density, g/ml	/	0.26-0.31	0.28-0.33
PH	5.0-7.5	5.0-7.0	5.0-7.0
Ether-soluble substances %	/	≤0.05	≤0.05
Water-soluble substances %	≤0.2	≤0.24	≤0.24
Heavy metals ppm	≤10	≤10	≤10
Total aerobic microbial count CFU/g	/	≤100	≤100
Fungi / molds and yeasts CFU/g	/	≤20	≤20
E coli, Pseudomonas aeruginosa	/	Absent in 10g	Absent in 10g
Staph aureus, Salmonella spec.	/	Absent in 10g	Absent in 10g
Enterobacteriaceae	/	Absent in 1g	Absent in 1g

Microcrystalline cellulose (MCC, Microcrystalline cellulose), the main component is a linear polysaccharide substance bound by β-1,4-glucoside bonds [1], which is natural cellulose hydrolyzed by dilute acid to the limit degree of polymerization ( LOOP) is a white, odorless, tasteless crystalline powder composed of free-flowing extremely fine short rod-like or powder-like porous particles.
In general plant fibers, microcrystalline cellulose accounts for about 70%, and the other 30% is amorphous. Microcrystalline cellulose is widely used in pharmacy, cosmetics, food and other industries. Different particle size and water content have different characteristics and application ranges.


In the food industry, microcrystalline cellulose, as a kind of edible fiber and an ideal health food additive, can maintain the stability of emulsification and foam, maintain the stability of high temperatures, and improve the stability of liquids. It has been awarded by the Food and Agriculture Organization of the United Nations and the World Health Organization. With the certification and approval of the Food Additives Joint Appraisal Committee to which the organization belongs, the corresponding fiber products have also appeared, and they have been widely used in dairy products, frozen foods, and meat products. [7]
Microcrystalline cellulose can be used as an anticaking agent, emulsifier, dispersant, and binder. my country's "Sanitary Standards for the Use of Food Additives" (GB2760-2011) stipulates that it can be used for non-dairy powder and cream, with a maximum use amount of 20g/kg; for ice cream, 40g/kg; high-fiber foods and bread, 20g/kg. Other reference for use: Use in ice cream can improve the overall emulsification effect, prevent the formation of ice slag, and improve the taste. Combined with carboxymethyl cellulose can increase the suspension of cocoa powder in milk beverages.