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Application
Microcrystalline Cellulose (MCC) can
be separated into two quite different grades in terms of
function
and application. These are powdered MCC and colloidal
MCC.
Powdered MCC has the E number E460 and is derived from
naturally occurring cellulose similar to that found in
fruits and vegetables.
Colloidal MCC, which is also known
as cellulose gel, is a co-processed combination of natural
powdered cellulose E460 and Sodium carboxymethylcellulose
E466. Due to the presence of Sodium Carboxymethylcellulose,
colloidal MCC cannot be classified as natural.
Powdered grades of Avicel or Novagel
MCC are ideally suited for use as: a source of dietary
fibre, non-caloric
bulking agents, opacifiers, carriers, anti-caking agents,
extrusion and tableting aids.
Fully dispersed, colloidal MCC will greatly improve the mouth feel and impart
or enhance fat-like properties in food products. It also imparts emulsion stability,
opacity and suspension in a variety of products. It is, therefore, commonly used
in beverages, batters and breadings, chocolate drinks, dressings, fillings and
sauces, icings, low fat sour cream and whipped toppings and desserts.
MCC is derived
from naturally occurring cellulose similar to that found
in fruits and vegetables.
| APPLICATION |
FUNCTION |
FMC PRODUCT |
| Fortified milk |
Long term suspension of insoluble material.
Improves creaminess |
Novagel blend |
| Low fat Ice Cream |
Improves creaminess and opacity. Reduces meltdown. |
Novagel GP 3282 |
| Low fat salad dressings |
Improves mouth feel, creaminess and opacity. Stabilises
emulsion and improves cling. |
Novagel GP 3282 |
| Batters & Breadings |
Improves cling, reduces fat absorption during frying
and sogginess |
Novagel GP 2180 |
| Chocolate milk |
Long term Cocoa suspension and mouth feel. |
Novagel blend |
| Whipped toppings |
Stabilises foam structure and emulsion. |
Novagel GP3282 |
| Bake-stable fillings |
Reduces boil-out, improves cling and opacity |
Novagel GP 3282 |
Chemistry
Microcrystalline cellulose (MCC) (E460) is derived
from naturally occurring cellulose similar to that found
in fruits and vegetables. From this natural source, products
are customised through various unique, co-processing techniques.
These help to standardise products to meet specific viscosity,
gelling, suspension and stabilizing properties.
The raw material for MCC is purified plant fibre, or alpha cellulose, and it
is composed of millions of microfibrils. Each microfibril is composed of two
regions:
a. The paracrystalline region, an amorphous flexible mass of cellulose chains,
and
b. The crystalline region, which is composed of tight bundles of microfibrils
in a rigid linear arrangement
During processing, the fibrous material is hydrolysed (depolymerised) to remove
the amorphous regions, leaving only the crystalline bundles. The resulting cellulose
bundles can be processed by two methods to produce either powdered or colloidal
MCC.
Powdered MCC
Drying the crystalline bundles results in aggregates of very porous particles
that absorb large amounts of water or oil onto the surface.
Colloidal MCC
Properly dispersed, colloidal MCC sets up into a 3-dimensional network of these
colloidal particles that imparts stability in the finished product; the system
is held together by weak hydrogen bonding.
The formation of this insoluble, 3-dimensional matrix creates a physical network
that affects the movement of moisture and gives the colloidal grades of MCC their
functional properties.
Figure 1. Stable 3-Dimensional Gel Network - Colloidal
MCC Dispersions are Stabilized by Electrostatic Repulsion.
(Courtesy of FMC BioPolymer)
Properties
The gel network formed by colloidal MCC offers the following properties:
Thixotropy - gels made with MCC readily break
down with shear; when the shear is removed, the gel will
reform over time with minimal loss to viscosity.
Foam Stability - MCC is a premier foam stabiliser. The microcrystalline network
thickens the water phase between air cells and acts as a physical barrier to
maintain the air cells in suspension. Although MCC does not have significant
film forming properties, it does work to increase the film strength.
Stabilise Emulsions - MCC forms a colloidal network of particles when properly
dispersed in water. This colloidal network sets up at the oil-water interface
to physically prevent the oil globules from coalescing. The MCC acts to stabilize
the emulsion as well as thicken the water phase to improve cling properties.
Heat Stability - temperature changes have little or no effect on the functionality
and viscosity of MCC dispersions. This property is extremely important in the
preparation of heat stable products, particularly when acids are present. MCC
will hold up during heat processing, including baking, retorting, UHT processing
and microwave heating with minimal loss in viscosity.
Shorten Texture - MCC can be used to modify textures- it can shorten textures
or add body without creating a gummy or pasty texture. In food systems this quality
results in a cleaner mouth feel and excellent flavour release.
Suspend Particles - the stability and thixotropic rheology of MCC makes it a
useful suspension aid. In an aqueous system, the 3-dimensional matrix sets-up
at low-use levels to effectively suspend particulates.
Replace Fats and Oils - MCC can be used to replace some or all of the oil in
emulsion type products. The MCC mimics many of the rheological properties associated
with full oil emulsions.
Control Ice Crystal Growth - the 3-dimensional matrix created with dispersed
colloidal MAC and the surface area of the microcrystals create a stabilising
system that maintains a homogeneous state during freeze/thaw cycles. MCC helps
prevent moisture migration and inhibits the aggregation of protein and other
solids. The 3-dimensional network formed with MCC is extremely effective in maintaining
the three-phase system of water/fat/air.
Extend Starches - using a ratio of 4 parts starch/1 part MCC allows processors
to reduce the amount of starch thickener required by as much as 25%. The MCC
will also improve heat and shear stability over prolonged process cycles.
Opacity - insoluble cellulose crystallites act as opacifiers and can add whiteness
to products.
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 For
more information on FMC BioPolymer, our
supplier of MCC, please click
here. |
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