Exploring the Role of Microcrystalline Cellulose in Food Technology

If you take cellulose and remove one segment of the molecule chemically, you create microcrystalline cellulose (MCC). Crushed into an extremely fine powder of differing grain size, MCC gathers numbers to its initials: 101, 102, 103, et cetera. These numbers signify varying grades of crystallinity, density, capacity to hold water, and other factors. 

MCC is added to products from vegetarian burgers to the buns that cover them. Food ingredient supplier Bell Chem wants to give you a better idea of how microcrystalline cellulose can become part of your food technology.

MCC as a texturizer

Unlike other fibers added as an ingredient, MCC does not impart a “grit” many consumers find unpalatable in their foods such as frozen yogurt and beverages such as protein shakes.

So many foods are pre-packaged now, and the struggle to maintain those foods for extended shelf lives have led to many positive changes. Microcrystalline cellulose answers the pressing question of how to absorb excess water in packaged foods since it quickly captures water molecules, keeping them from caking the foods they infiltrate. Packages purchased on the 75th day maintain the same texture as on the first day. 

MCC as a fat replacer

In whipped products, such as cream or yogurt, MCC adds volume. This usually comes at the expense of increased fat, which manufacturers appreciate since their products are able to be labeled as “low fat” or “reduced fat.” 

As a rule, fat adds bulk and satisfaction to many foods. MCC fills this role by replacing fat with no caloric increase, aerating the foods in the same manner as fats. Unlike fats, MCC naturally passes through the body undigested leaving no caloric trace. MCC has a starring role in diet and low-calorie foods and beverages for this reason, maintaining the overall volume of a product while reducing fat consumption by up to 50%.

MCC as a bulking agent

Cellulose is a natural plant fiber that supplements the bulk of products without altering their flavor. MCC is frequently added to sauces and other products where increased viscosity is necessary. When added to water, MCC expands greatly, stabilizing the surrounding ingredients as the overall food or beverage is thickened. Liquids are quickly emulsified, stabilizing them in the mix rather than separating and floating to the surface.

Bell Chem is a food ingredient supplier based in Longwood, FL (just north of Orlando) with hundreds of products stocked in their 50,000+ square-foot warehouse, including microcrystalline cellulose. You can expect the highest quality products, expedited shipping options for maximum efficiency, and unrivaled personalized customer service. Let our knowledgeable and friendly customer service representatives and accounting staff personalize all your needs by either calling 407-339-BELL (2355) or by sending us an online message.