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    Home > Food News > Emulsifier News > Properties and Applications of Microcrystalline Cellulose

    Properties and Applications of Microcrystalline Cellulose

    • Last Update: 2022-09-02
    • Source: Internet
    • Author: User
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    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)

     

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