Microcrystalline Cellulose (MCC or Cellulose Gel)

Abstract

Microcrystalline cellulose (MCC) is one of the few relatively new ingredients available to the food industry. The manufacturing process most common to microcrystalline cellulose produced two divergent products. The first type of product is powdered microcrystalline cellulose. The second major type of microcrystalline cellulose is water-dispersible colloidal cellulose that has similar function as soluble gums. In the manufacturing of colloidal types, considerable energy in the form of mechanical attrition is put into the cellulose pulp after hydrolysis, in order to tear the weakened microfibril apart and complete the unhinging process. Dispersions of colloidal MCC are flocculated by small amounts of electrolyte, cationic polymers, and surfactants, whereas the nonionic soluble cellulose derivatives have higher resistance to flocculation. The structuring effect of microcrystals are used extensively in whipped toppings, ice creams and formed foods such as extruded French fries. The stability of the system is further enhanced by the leashing of the insoluble microcrystals with Carboxymethylcellulose, which forms a barrier on drying.