Microcrystalline cellulose
CAS No.:9004-34-6
Synonyms: Crystalline cellulose; Cellulose glue
Physical and chemical properties
White fine crystalline flowable powder. Odorless and tasteless. Insoluble in water, dilute acid or alkali solutions, and most organic solvents. It can absorb water and swell.
It is made of fiber plant raw materials and inorganic acid α- Cellulose is prepared by decomposing and depolymerizing, removing the non crystalline part, and purifying.
Toxicological basis
① LD50: acute oral administration of 21.5g/kg in mice.
② ADI: unlimited regulation (FAO / WHO, 1994).
Application
Anti-caking agent, stabilizer, and thickener GB 2760-2014 stipulates that as a stabilizer, it can be used in cream according to production requirements.
As an anti-caking agent, thickener and stabilizer, it can be used in all kinds of food (except food in Appendix 2) according to the production needs.
Use in ice cream can improve the overall emulsifying effect, prevent the formation of ice residue and improve the taste. The specific formula is 10g wheat starch, 1 / 4 eggs, 10g milk powder, 5g carboxymethyl cellulose, and microcrystalline cellulose (the ratio of the two is 12.5 ∶ 87.5), 10g sugar, and 70g water.
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