Microcrystalline Cellulose Mcc Is Used Primarily as a Diluent and Binder

Microcrystalline cellulose can stabilize foam and emulsion, especially in high temperature processing. To form a gel resembling an ointment; Improve the heat resistance of pectin and starch gel; Improve adhesion; Replace fats and oils and control ice crystal growth. Microcrystalline cellulose, a popular ingredient in low-fat ice cream and other frozen sweet products, stabilizes emulsions and foams because it binds to the interface and strengthens the interface film. 
In view of the unique structure and properties of microcrystalline cellulose, it is widely used in medicine and health, food and beverage, light chemical industry and other national economic sectors as disintegrators and stabilizing emulsifiers. Because cellulose widely exists in nature, the world can produce hundreds of billions of tons of cellulose-rich biomass residue every year, if these residues are well converted and utilized, it will be a rich resource. In China, with the expansion of industrial production scale and the improvement of product grade in tannery, daily chemical, pharmaceutical, food and chlor-alkali industries, the demand for microcrystalline cellulose is increasing year by year, so microcrystalline cellulose has a broad market prospect.