Pharmacy Grade Microcrystalline Cellulose (MCC) for Tablet

• Powder: Yes
• Certification: GMP, ISO
• Suitable for: Elderly, Children, Adult
• State: Solid
• Purity: >99%
• Appearance: White Powder
• Model NO.: HS-MCCR
• Application: Pharmacy Grade/ Food Grade
• Standard: GMP
• Certificate: FDA
• Transport Package: 20 Kgs/Bag
• Specification: According to real products
• Trademark: Hy-Sailing
• Origin: China
• HS Code: 3912900000
• Production Capacity: 5000 Mt/ Month

Product Description

Appearance	White or almost white,fine or granular powder.
Identification A	Conform
Identification B	The degree of Polymerization≤350
Granulometry	Remains 60 mesh≥10% Remains 100 mesh≥50%
Conductivity	≤75us/cm
PH value	5.0-7.5
Loss on drying	≤7.0%
Residue on ignition	≤0.10%
Water Soluble Substances	≤0.25%
Ether-Soluble Substances	≤0.05%
Bulk density	0.32-0.45g/ml

Microcrystalline  Cellulose is a naturally non-caloric indigestible dietary fiber that is widely used in food, cosmetics and pharmaceutical industries. Its primary purpose is as an anticaking agent in food and pharmaceutical processing.

Food
Food grade MCC is commonly used in combination with CMC, or methylcellulose. Also, it is together with starch to improve thickening.

Beverage
MCC stabilizes the liquid, adds viscosity, improves texture, and increases dietary fiber content in beverages, like fruit beverages, soft drinks, nutrition drinks and instant drinks. 

Bakery
MCC retains water longer, reduces oil absorption, and strengthens dough structure while softens the dough structure. And therefore prolong the shelf-life of donuts, bakery & pastries.Also, it ensures the smoothness of the glaze by creating networks between liquid and sugar in glazings, icings, and fillings. 

Dairy
Generally, MCC stabilizes emulsions and foam, adds creaminess, replaces fats and oils, acts as an anti-caking agent and flavor carrier, improves flowability and prevents ice crystal growth in frozen desserts, whipped toppings, chocolate milk, cheese, ice cream and so on.

Culinary
MCC provides emulsion stability, forms gels, improves adhesion (icing), enables fat reduction, adds creaminess, modifies texture- thickens with favorable mouth feel in dressing, sauces, dips, soups.

Fried and Processed Food
It can reduce oil intake and fat absorption by adding it to fried food.In meat, MCC enhances the mouth-feel and texture by providing a fat-like mouthfeel; also, it acts as an emulsifying, stabilizing and binding agent used together with hydrocolloids like sodium alginate and carrageenan. 


 
Package: 
  20kg/ bag or according to customer requirement