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Application of Microcrystalline Cellulose in Food Processing
Jan 24, 2018

As a dietary fiber and ideal health food additive, microcrystalline cellulose has been widely applied in food. Microcrystalline cellulose has been found in cheese, butter and ice cream in our daily life.

First, adding microcrystalline cellulose in cheese can make the taste smooth and elastic, soft texture, flavor fragrance.

Two. Microcrystalline cellulose can improve the overall emulsification effect in ice cream, the ability of anti melting and the release of flavor, so that the quality of ice cream is better.

Three. It can be used as a stabilizer in cream to improve the stability of emulsification and foam, so that the taste of cream is lubricated, refreshed and soft.

Four, microcrystalline cellulose manufacturers: products added to canned meat can increase the stability of meat products at high temperature and prolong the shelf life of the products.








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