Application of Microcrystalline Cellulose in Food
As a hydrolyzate of natural cellulose, microcrystalline cellulose is natural pure, non-toxic, odorless and highly safe, with a strong fluidity, and primarily as emulsifiers, foam stabilizers, heat stabilizers, thickeners, suspending agents.
In dairy products, microcrystalline cellulose can prevent sedimentation of insoluble particles and re-agglomeration of fat particles to achieve stable results. Association with milk protein will not occur. It can be compounded with other stabilizers in high calcium milk, milk drinks and cocoa milk to form a thermally stable network and to play the suspension stabilizing role at low viscosity.
Since microcrystalline cellulose is obtained by hydrolysis of cellulose, it has the features of not being digested by the body as well as promoting the intestinal peristalsis, and is a good low-energy food additive.
In frozen food, microcrystalline cellulose can not only improve the foam stability and emulsifying properties of frozen food, but also can effectively prevent the growth of ice crystals so that the frozen food can have a soft and smooth taste.