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CAS 9004-34-6 Cellulose microcrystalline used as a texturizer, an anti-caking agent, a fat substitute, an emulsifier

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CAS 9004-34-6 Cellulose microcrystalline used as a texturizer, an anti-caking agent, a fat substitute, an emulsifier

CAS 9004-34-6 Cellulose microcrystalline  used as a texturizer, an anti-caking agent, a fat substitute, an emulsifier
CAS 9004-34-6 Cellulose microcrystalline  used as a texturizer, an anti-caking agent, a fat substitute, an emulsifier CAS 9004-34-6 Cellulose microcrystalline  used as a texturizer, an anti-caking agent, a fat substitute, an emulsifier CAS 9004-34-6 Cellulose microcrystalline  used as a texturizer, an anti-caking agent, a fat substitute, an emulsifier

Large Image :  CAS 9004-34-6 Cellulose microcrystalline used as a texturizer, an anti-caking agent, a fat substitute, an emulsifier

Product Details:
Place of Origin: China
Brand Name: Yuan Cheng
Certification: ISO9001
Model Number: CAS 9004-34-6
Payment & Shipping Terms:
Minimum Order Quantity: 10g
Price: negotiate
Packaging Details: Discreet package
Delivery Time: 4-7 work days
Payment Terms: Bank transfer,Western Union,MoneyGram,Bitcoin
Supply Ability: 5000kg/m
Detailed Product Description
Chemical Name: Cellulose Microcrystalline Appearance: White Crystalline Powder
Email: Kevin@chembj.com Purity: 99%
Whatsapp: +86 15372415908 Grade: Pharmaceutical Grade,Food Grade
CAS: 9004-34-6 MF: (C6H10O5)n,n≈220
MW: 36000
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Cellulose microcrystalline used as a texturizer, an anti-caking agent, a fat substitute, an emulsifier

 

Product Name:Microcrystalline Cellulose
Alias:Emcocel,crocrystalline-Cellulos
Synonyms: microcrystalline, microcrystalline cellulose powder;microcrystalline cellulose
CAS No.: 9004-34-6
Molecular Formula: (C6H10O5)n,n≈220
MW: about 36000
EINECS: 232-674-9
Content: 99%
Source: cotton, wood pulp
Appearance:White crystalline powder

 

 

Description

 

Microcrystalline cellulose is a term for refined wood pulp and is used as a texturizer, an anti-caking agent, a fat substitute, an emulsifier, an extender, and a bulking agent in food production.The most common form is used in vitamin supplements or tablets. It is also used in plaque assays for counting viruses, as an alternative to carboxymethylcellulose.

 

In many ways,cellulose makes the ideal excipient. A naturally occurring polymer, it is composed of glucose units connected by a 1-4 beta glycosidic bond. These linear cellulose chains are bundled together as microfibril spiralled together in the walls of plant cell. Each microfibril exhibits a high degree of three-dimensional internal bonding resulting in a crystalline structure that is insoluble in water and resistant to reagents. There are, however, relatively weak segments of the microfibril with weaker internal bonding. These are called amorphous regions; some argue that they are more accurately called dislocations, because of the single-phase structure of microfibrils. The crystalline region is isolated to produce microcrystalline cellulose.

 

Run swelling in water, and is negatively charged, so the adsorption of metal ions in solution and the cationic substance.

 

Application

 

1.Processing aids.


2.Used for textile, apparel, brewing, food, paper and other industries


3.Used for direct compression tableting binders, disintegrating agents, food additives.


4.Used as anti-caking agent, can be used for powder flavor of the provisions, also be used for ice cream,also be used for whipped cream and powder


5.Used as anti-caking agent; emulsifier; binder; fragmentation agent; dispersant; texture improving agents; non-nutritive bulking agent; dietary fiber; emulsion stabilizer; thermal stabilizers; fast drying carrier; powder and differential pressure tablets.


6.can be used for high-fiber bread; low-calorie sweets, biscuits, cakes and breads; filler pigment, spices and edible acid; dehydrated food, snack food and bionic fruit tablets.


7.Can be used for organization modifier; thickeners; water treatment agent.

 

 

CAS 9004-34-6 Cellulose microcrystalline  used as a texturizer, an anti-caking agent, a fat substitute, an emulsifier 0

 

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