Micro Crystalline Cellulose is a multi functional stabilizer, it is uniquely different from most of other hydrocolloids.
MCC is based on coprocessing micro-crystalline-cellulose with sodium-carboximethyl-cellulose, and is called MCC for semplicity.
MCC has to be dispersed by homogenisation or high shear mixing, this is called activation.
Activation is temperature indipendent.
Activated dispersions of MCC are a very good stabilizer of liquid and semi-liquid foods, here below some other features of MCC: