| CAS No.: | 9004-34-6 |
|---|---|
| Nutritional Value: | Non-nutritional |
| Packaging Material: | Paper |
| Storage Method: | Cool Dry Place, and Sealed |
| Shelf Life: | 24 Months |
| Type: | Microcrystalline Cellulose |
| Samples: |
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| Customization: |
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Audited Supplier Microcrystalline cellulose (MCC), whose main components are linear polysaccharides bonded with β-1,4-glucosidic bonds, is a free-flowing material obtained by hydrolyzing natural cellulose with dilute acid to the limit degree of polymerization (LODP). It is a white, odorless and tasteless crystalline powder composed of extremely fine short rod-shaped or powdery porous particles.
In general plant fibers, microcrystalline cellulose accounts for about 70%, and the other 30% is amorphous. Microcrystalline cellulose is widely used in pharmaceuticals, cosmetics, food and other industries. Different particle sizes and moisture contents have different characteristics and application ranges.
food industry
In the food industry, microcrystalline cellulose, as a dietary fiber and ideal health food additive, can maintain the stability of emulsions and foams, maintain high temperature stability, and improve liquid stability. 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 Joint Food Additive Appraisal Committee to which the organization belongs, corresponding fiber products have also emerged and are widely used in dairy products, frozen foods, meat products, etc.
| Items | Specifications |
| Appearance | White or almost white, fine or granular powder |
| Identification A | Conforms |
| Identification B | The degree of polymerization ≤350 |
| Granulometry (%) | Remains 60mesh ≤8 Remains 200mesh ≥45 |
| Bulk density (g/ml) | 0.28~0.38 |
| Conductivity (us/cm) | ≤75 |
| Loss on drying (%) | ≤7 |
| pH value | 5.0~7.5 |
| Residue on ignition (%) | ≤0.10 |
| Water soluble substances (%) | ≤0.25 |
| Ether-soluble substances (%) | ≤0.05 |
| Heavy metal (%) | ≤0.001 |
| Microbial limits | |
| TAMC (cfu/g) | ≤1000 |
| TYMC (cfu/g) | ≤100 |
| Escherichia coli | Absent |
| Salmonella species | Absent |
| Staphylococcus aureus | Absent |
| Pseudomonas aeruginosa | Absent |
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