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Microcrystalline Cellulose Gel(MCC Gel) |
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Product name :Microcrystalline cellulose gel
Synonym: Compound stabilizer
Composition: Microcrystalline cellulose & Sodium carboxymethyl cellulose or other gel
Application
Microcrystalline cellulose gel are widely used in food because of their emulsification and thinning after shear and other characters. In recent years, they are favored by many types of customers. In the beverage industry, especially in plant protein drinks, milk drinks and neutral cereal drinks, it has a good suspension emulsification, also own thinning after shear character can make good palatability and fluency. In the bakery industry, it can be used as emulsifying stabilizer for salad dressing, pastry dressing, casta dressing and other sauces. To improve the stability of products, Prevent stratification, water migration, water separation. And in the sauce has a good compatibility with milk protein. As a water - retaining agent for bread baking, it can optimize the dough structure and make the bread taste soft and muscular, refreshing and non - sticky. When used as emulsifying stabilizer for syrup and icing sugar, it can also ensure the smoothness of syrup, so that syrup will not break due to excessive hardening.
he main difference between the different models of microcrystalline cellulose gel series products is that they will result in different viscosity, gel and stability strength of the final product. This difference helps to select a more suitable model according to the characteristics of the food formula designed.
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Type
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Viscosity (mpa.s)
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pH value
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Loss on drying(%)
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Applications
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HL-591
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1.2%SOLUTION, 39 - 91
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6.0 - 8.0
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≤8.0
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Mainly used in milk drinks, ice cream, food fillings and medical suspending agent, etc. Especially suitable for high calcium milk drink products.
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HL-591F
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1.2%SOLUTION, 39 - 175
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6.0 - 8.0
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≤8.0
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Mainly used in neutral protein drinks, coffee milk, etc., moderate gel stability
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HL-3282
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1.2%SOLUTION, 39 - 175
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6.0 - 8.0
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≤8.0
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Mainly used in neutral protein drinks, with low viscosity, smooth taste, good long - term stability
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HL-611
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2.6%SOLUTION, 50 - 151
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6.0 - 8.0
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≤8.0
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Mainly used in food fillings, sauces, insoluble medicine suspending agent and so on
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HL-318
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2.6%SOLUTION, 2000 - 5500
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6.0 - 8.0
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≤8.0
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Mainly used in neutral protein drinks, multi - grain beverage products, food fillings and so on
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HL-500F
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2.6%SOLUTION, 1300 - 4500
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6.0 - 8.0
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≤8.0
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Mainly used in baking, sauces, fillings, bread and so on
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HL-7315
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2.6%SOLUTION, 1500 - 4500
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6.0 - 8.0
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≤8.0
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Mainly used in condensed milk, fillings, sauces, food bread mix powder to improve taste
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HL-500
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2.6%SOLUTION, 2000 - 8000
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6.0 - 8.0
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≤8.0
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Mainly used in baking, sauces, fillings, bread and so on
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Package
Paper drum with high pressure PE liner, 25kg/bag, or follow customer’s packing instructions.
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