Food Application
We offer both powdered and colloidal grade of microcrystalline cellulose. Each of the grades exhibits diverse characteristics that can be applied in various food products
Colloidal Grade
Neocel® finds wide applications in food such as dairy product, beverage, bakery product, sauce, dressing and processed meat.
Dairy Beverage
- Suspension
- Emulsion stabilization
- Creamy mouthfeel
- Thickening
Whipping Cream
- Foam stabilization
- Emulsion stability
- Syneresis reduction
- Fat replacement
Ice Cream
- Ice crystal control
- Foam stabilization
- Emulsion stabilization
- Texture modification
Salad Dressing
- Fat replacement
- Emulsion stabilization
- Improvement cling
- Heat stabilization
- Flavor release
Processed Meat
- Fat replacement
- Elasticity of mouthfeel
- Moisture migration control
- Frozen thaw stability
Bakery
- Heat stability
- Shape retention
- Enhanced mouthfeel
- Emulsion stability
Types of Neocel® for Food application
| C11 | C81 | C91 | C61 | C08 | |
|---|---|---|---|---|---|
| Content of NaCMC | 11.4-18.5% | 8.4-13.7% | 8.4-13.7% | 9.0-15.0% | 10.0-20.0% |
| Viscosity (cps) | |||||
| 1.20% | 73-167 | 39-130 | 39-175 | ||
| 2.60% | 52-150 | 1800-5000 | |||
| Low viscosity type that offers light texture with good suspension ability. | High viscosity type, great thickening effect with rich mouthfeel. | Moderate viscosity type with balanced mouthfeel. | Easy activation type, propeller mixer is needed for dispersion. | Ultra-high viscosity type, stabilizing effect under low dosage. |
Powdered Grade
Comprecel® MCC can be added to achieve specific purpose in food products such as shredded cheese, high fiber biscuits, spices and others.
Shredded cheese
- Anti-caking
High fiber biscuit
- Dietary fiber
Spices
- Carrier
