According to “GB 1886.103-2015 National Standard for Food Safety Food Additives Microcrystalline Cellulose”, microcrystalline cellulose is made from raw materials of fibrous plants and inorganic acid pounded into pulp, made of α-cellulose, and then processed to make the cellulose for part of the depolymerization, and then remove the non-crystalline portion of the food additive microcrystalline cellulose and purification of the food additive microcrystalline cellulose.

Properties of microcrystalline cellulose

Microcrystalline cellulose is a kind of tasteless, extremely fine white short-rod porous particles, its particle size is generally in the 20-80μm (crystal particle size of 0.2-2μm microcrystalline cellulose for the gelatinous level), the limit of polymerization (LODP) in the 15-375 between; non-fibrous and extremely mobile; insoluble in water, dilute acid, organic solvents and grease, in the dilute alkaline solution partially dissolved, moistening and swelling. It is insoluble in water, dilute acid, organic solvents and grease, partially dissolved and moistened in dilute alkali solution. It has high reactivity in the process of carboxymethylation, acetylation and esterification. It is extremely favorable for chemical modification utilization.

Microcrystalline cellulose mainly has 3 basic characteristics:
(1) The average degree of polymerization reaches the value of limiting degree of polymerization
(2) higher crystallinity than the original cellulose

3 has a strong water absorption, and in the aqueous medium by the strong shear effect has the ability to generate glue

Application of microcrystalline cellulose in food

2.1 Maintain the stability of emulsification and foam
Emulsion stability is the most important function of microcrystalline cellulose. Microcrystalline cellulose particles are dispersed in the emulsion, so that the water phase in the oil-water emulsion is thickened and gelatinized, thus preventing the oil droplets from approaching each other and even polymerization.

For example, the low pH value of sour cheese tends to cause the solid components of the milk to coagulate, causing the whey to separate from the mixture. The addition of microcrystalline cellulose to yogurt cheese can effectively ensure the stability of the dairy product. After adding microcrystalline cellulose stabilizer in ice cream, its emulsification stability, foam stability and ice crystal prevention ability have been greatly improved, and compared with water-soluble polymer compound stabilizer, ice cream is more slippery and crisp.

2.2 Maintain the stability of high temperature
Aseptic food in the process, both high temperature and high viscosity, starch will decompose under such conditions, and the addition of microcrystalline cellulose in aseptic food can keep its excellent properties. For example, the emulsion in canned meat products can keep its quality unchanged when heated at 116℃ for 3 hours.

2.3 Improvement of liquid stability and as a gelling and suspending agent
When instant drinks are re-dispersed in water, uneven dispersion or low stability often occurs. Adding a certain amount of colloidal cellulose can quickly form a stable colloidal solution, dispersion and stability are greatly improved. Adding stabilizers composed of colloidal microcrystalline cellulose, starch and maltodextrin to instant chocolate or cocoa drinks not only prevents the powder of instant drinks from moisture caking, but also gives the drinks made with water a high degree of stability and dispersion.

2.4 As non-nutritive filler and thickener to improve food structure
Flour substitutes obtained from the mixture of microcrystalline cellulose, xanthan gum, and lecithin are used in baked goods, and when the substitution amount does not exceed 50% of the original amount of flour used, the original taste can be maintained, and the maximum size of particles that are not sung out by the tongue is generally 40 μm, so 80% of the microcrystalline cellulose particles are required to have a particle size of <20 μm.

2.5 Addition to frozen sweets controls ice crystal formation
Due to the presence of microcrystalline cellulose during the frequent freezing-thawing process, it acts as a physical impediment that can prevent the grains from clustering together into large crystals. For example, the addition of just 0.4-0.6% microcrystalline cellulose to ice cream is sufficient to prevent the ice crystals from increasing in size during the frequent freezing-thawing process, ensuring that the texture and structure do not change, and that the microcrystalline cellulose particles are extremely fine, which enhances the mouthfeel.

The addition of 0.3%, 0.55% and 0.80% of microcrystalline cellulose to ice cream prepared from a typical British recipe resulted in a slight increase in the viscosity of the ice cream compared with that of ice cream without microcrystalline cellulose, had no effect on the amount of spillage, and improved the texture.

2.6 Microcrystalline cellulose is also used to reduce the heat content
For example, it is used in salad dressings to reduce the caloric content and to increase the cellulose to improve the eating properties. In the manufacture of various cooking fats and sauces, the addition of microcrystalline cellulose prevents the separation of fats and sauces during heating or boiling.

2.7 Others
Microcrystalline cellulose has adsorptive properties, and food products with high mineral content can be obtained by adsorption of metal ions. Germany uses microcrystalline cellulose with high carboxyl group content to adsorb iron ions and calcium ions, which can be added to food and increase the nutrients of food without changing the taste of food.