Microcrystalline cellulose

Product description

Microcrystalline cellulose is known as a multifunctional ingredient, it plays the most diverse functions in food product: stabilizing, emulsifying, improved fluidity, is compression agent imparts viscosity and improve the texture of many kinds of foods. This ingredient has wide application in the food industry and can be used in the manufacture of forneáveis ​​fillings, cream, milk drinks and soy, coconut milk, ice cream, sauces, grated cheese, extruded snacks, cakes and cookies.

Produced by the Brazilian firm Blanver, microcrystalline cellulose presents itself in two forms, in purified form which is called MICROCEL ® an insoluble fiber and colloidal when added to a hydrocolloid, more commonly Carboxymethylcellulose Sodium (CMC) call TABULOSE SC ® .

These two types differ also in their applications, while MICROCEL ®  is used as anticaking in grated cheese, auxiliary extrusion to extruded snacks and compressing agent and compression for nutraceutical tablets, the TABULOSE SC ® may be applied to milk and vegetable beverages such as stabilizing and suspending particles in fillings forneáveis to maintain the structure during the forneamento in ice cream as creaminess and stabilizer agent preventing the appearance of large ice crystals.

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Sales markets Central/South America
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Microcrystalline cellulose

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