Micro Crystalline Cellulose

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:

  • fat mimic effect
  • high suspension of insoluble particles
  • increase thermo stability
  • pseusoplastic and tixotropic rehology