Microcrystalline Cellulose is manufactured from wood pulp and mineral acid. It reduces the degree of polymerization to a certain level.
The microcrystalline network thicknesses the water phase between air cells and acts as a physical barrier to maintain the air cells in suspension.
Stabilize Emulsions- MCC forms a colloidal network of particles when properly dispersed in water. This colloidal network sets up at the oil-water interface to physically prevent the oil globules from coalescing. The MCC acts to stabilize the emulsions as well as thickness the water phase to improve cling properties.
Heat Stability- Temperature changes have little effect on the functionality and viscosity of MCC dispersions. This property is extremely important in the preparation of heat stable products, particularly when acids present. MCC will hold up during heat processing, including baking, reporting, UHT processing and microwave heating with minimal loss in viscosity.
PH Effect- The viscosity is stable over a range of 4-11 PH.
Shorten texture- MCC can be used to modify textures- It can shorten textures or add body without creating gummy or pasty texture. In food systems this quality results in a cleaner mouth feel and excellent flavor release.
Suspended Particles- The stability and thixotropic rheology of MCC makes it a useful suspension aid. In an aqueous system, the 3-dimensional matrix sets-up at low-use levels to effectively suspend particulates.