01. Properties of microcrystalline cellulose
Microcrystalline cellulose is an odorless, extremely fine white short rod porous particle, its particle size is generally 20-80 μm (microcrystalline cellulose with a crystal particle size of 0.2-2 μm is a colloidal grade), and the limit degree of polymerization ( LODP) between 15-375; non-fibrous but extremely fluid; insoluble in water, dilute acids, organic solvents and oils, partially dissolved and swelled in dilute alkali solutions. It has high reactivity in the process of carboxymethylation, acetylation and esterification. It is extremely beneficial for chemical modification and utilization.
Microcrystalline cellulose has three basic characteristics:
1) The average polymerization degree reaches the limit polymerization degree value
2) The degree of crystallinity is higher than that of raw cellulose
3 has strong water absorption, and has the ability to form glue after strong shearing in water medium
02. Application of microcrystalline cellulose in food
2.1 Maintain the stability of emulsification and foam
Emulsion stability is the most important function of microcrystalline cellulose. Microcrystalline cellulose particles are dispersed in the emulsion to thicken and gel the water phase in the oil-water emulsion, thereby preventing oil droplets from approaching each other and even aggregating.
For example, the low pH value of yogurt can easily cause the solid components in the milk to coagulate, causing the whey to separate from the mixture. Adding microcrystalline cellulose to yogurt can effectively ensure the stability of dairy products. After adding microcrystalline cellulose stabilizer to ice cream, its emulsification stability, foam stability and ice crystal prevention ability are greatly improved, and compared with water-soluble polymer compound stabilizers, ice cream is smoother and more refreshing .
2.2 Maintain high temperature stability
During the processing of aseptic food, there are both high temperature and high viscosity. Starch will decompose under such conditions, and adding microcrystalline cellulose to aseptic food can maintain its excellent characteristics. For example, the emulsion in canned meat products can maintain the same quality when heated at 116°C for 3 hours.
2.3 Improve the stability of the liquid, and act as a gelling agent and suspending agent
When instant beverages are redispersed in water, uneven dispersion or low stability often occur. Adding a certain amount of colloidal cellulose can quickly form a stable colloidal solution, and the dispersibility and stability are greatly improved. Adding a stabilizer composed of colloidal microcrystalline cellulose, starch and maltodextrin to instant chocolate or cocoa beverages can not only prevent the powder of instant beverages from being wet and agglomerated, but also make beverages prepared with water have high stability and dispersion sex.
2.4 As a non-nutritive filler and thickener, improve food structure
The flour substitute obtained by mixing microcrystalline cellulose, xanthan gum, and lecithin is used in baked goods. When the substitution amount does not exceed 50% of the original amount of flour used, it can maintain the original taste and is generally not affected by the tongue. The maximum size of the sung particles is 40 μm, therefore, 80% of the microcrystalline cellulose particle size is required to be <20 μm.
2.5 Addition to frozen desserts to control ice crystal formation
Due to the presence of microcrystalline cellulose in the frequent freeze-thaw process, it acts as a physical barrier, which can prevent the crystal grains from agglomerating into large crystals. For example, as long as 0.4-0.6% microcrystalline cellulose is added to ice cream, it is enough to prevent the ice crystal grains from increasing during frequent freezing and thawing, and to ensure that its texture and structure do not change, and the microcrystalline cellulose particles are extremely fine, Can increase taste. Adding 0.3%, 0.55%, and 0.80% microcrystalline cellulose to the ice cream prepared by the typical British formula, the viscosity of the ice cream is slightly higher than that without adding microcrystalline cellulose, and has no effect on the amount of spillage, and can Improves texture.
2.6 Microcrystalline cellulose is also used to reduce calories
If used in salad dressing, reduce calories and increase cellulose to improve edible properties. When making various cooking oil seasonings, adding microcrystalline cellulose can prevent the oil from separating from the sauce when heated or boiled.
2.7 Others
Due to the adsorption of microcrystalline cellulose, foods with high mineral content can be obtained through the adsorption of metal ions.