Chinese aliases: wood powder; cellulose; microcrystalline; microcrystalline; cotton linters; cellulose powder; cellulase; crystalline cellulose; microcrystalline cellulose; microcrystalline cellulose.
English name: Microcrystalline Cellulose, MCC.
Microcrystalline cellulose is referred to as MCC, also known as crystalline cellulose, microcrystalline cellulose (MCC, Microcrystalline cellulose), the main component is linear polysaccharides bound by β-1,4-glucosidic bonds, is a natural fiber It is a white, odorless and tasteless crystalline powder composed of free-flowing extremely fine short rod-shaped or powder-like porous particles that have been hydrolyzed with dilute acid to the limiting degree of polymerization (LODP).
It is mainly extracted from natural ingredients such as rice husk, vegetable sweet pulp, bagasse, corn cob, wheat, barley, straw, reed stalk, peanut shell, melon, bamboo, etc. The powder color is white or nearly white, odorless and tasteless.
food industry
In the food industry, it can be used as an important functional food base-dietary cellulose, and it is an ideal additive.
(1) Maintain the stability of emulsification and foam
(2) Maintain high temperature stability
(3) Improve the stability of the liquid
(4) Nutritional supplements and thickeners
(5) Other purposes
Application of microcrystalline cellulose in food
1. Baked goods
MCC is a good source of dietary fiber and can be used to make high-fiber baked goods.
Adding MCC to baked food can not only increase the content of cellulose, so that it has certain nutritional and health functions, but also can reduce the heat of baked food, improve the water retention of the product, and prolong the shelf life.
2. Frozen food
MCC can not only improve the dispersion and stability of ingredients in frozen food, but also maintain the original shape and quality for a long time. MCC also has a special role in frozen food. Due to the existence of MCC in the frequent freezing-thawing process, Acts as a physical barrier, preventing grains from agglomerating into large crystals.
For example, in ice cream, MCC, as a stabilizer and improver, can increase the viscosity of ice cream slurry, improve the overall emulsification effect of ice cream, and improve the dispersion stability, melting resistance and flavor release ability of the ice cream system.
Used in ice cream can prevent or inhibit the growth of ice crystals and delay the appearance of ice scum, improve the taste, internal structure and appearance of soft ice cream, and improve the dispersion of oil and fat-containing solid particles.
MCC acts as a physical barrier during the repeated freezing and thawing of ice cream, preventing the grains from agglomerating to form large ice crystals.
3. Dairy products
MCC can be used as an emulsion stabilizer in milk beverages. Generally, milk beverages are prone to emulsion separation during production and sales storage, while MCC can thicken and gel the water phase in oil-water emulsions to prevent oil droplets from approaching each other or even occur. Polymerization.
Adding MCC to low-fat cheese can not only make up for the lack of taste caused by the reduction of fat content, but also form a supporting framework to make the product soft, thereby improving the overall effect of the product.
Application in ice cream MCC as a stabilizer can greatly improve the emulsification and foam stability of the cream, thereby improving the texture and making the cream more lubricated and refreshing.
4. Other food
In the food industry, as a dietary fiber and an ideal health food additive, microcrystalline cellulose can maintain the stability of emulsification and foam, maintain the stability of high temperature, and improve the stability of liquid. It has been approved 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, corresponding fiber products also appear and are widely used in various foods