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MCC consists of 1,4-beta-linked glucose and is an insoluble water-dispersible fibre, which can be used pure as powdered MCC or in its colloidal form. Colloidal MCC is produced by co-processing with a water soluble hydrocolloid such as cellulose gum, xanthan gum or guar gum.

Colloidal MCC forms a tri-dimensional network of insoluble crystalline cellulose resulting in a highly stable and thixotropic texture which is stable over a wide temperature and pH range.

The major functionalities are stabilisation of foam and emulsions, freeze/thaw stability of frozen desserts, fat replacement, suspension of particles, texture modification and addition of opacity.

Functionalities

Powdered MCC

• Tableting aid
• Source of dietary fibres
• Anti-caking aid
• Carrier

Colloidal MCC

• Creates thixotropic texture
• Provides heat stability
• Stabilises emulsions
• Provides suspension power
• Provides freeze/thaw stability
• Provides foam stability
• Acts as fat replacer

Product range

Product range	Industry	Application
GRINDSTED® MCC DAI	Dairy	Frozen desserts Whipped toppings Diluted milk Chocolate milk Cheese
GRINDSTED® MCC BEV	Beverage	Fruit beverages Soft drinks Nutritional drinks Instant drinks
GRINDSTED® MCC BAK	Bakery	Bread Cakes Icings Fillings
GRINDSTED® MCC CUL	Culinary	Dressings Sauces Dips Soups
GRINDSTED® MCC MAS	Miscellaneous	Confectionary Reformed food Fried & battered food

 

 

Legal status varies from country to country. Local food regulations should always be consulted concerning the status of this product, as legislation regarding its use in food may vary from country to country.