TianJia Food Additive Manufacturer MICROCRYSTALLINE CELLULOSE 591
Colloidal microcrystalline cellulose is compounded of microcrystalline cellulose and Carboxymethyl cellulose. Colloidal microcrystalline cellulose has viscosity, and colloidal microcrystalline cellulose is compounded
Colloidal microcrystalline cellulose is a compound food additive made by physical mixing based on microcrystalline cellulose and Carboxymethyl cellulose sodium. Carboxymethyl cellulose sodium acts as a dispersant and protective colloid. When this product is added into aqueous medium (giving a shear force) and evenly dispersed in liquid, it can form a highly Thixotropy gel structure carrier. Its unique network structure can stably suspend and emulsify solid substances or oily liquids.
Colloidal microcrystalline cellulose also has unique Thixotropy, gel property, emulsification stability, thermal stability, water retention, shape retention and other multi-functional properties, which can be widely used in food.
It can also make the coating have Thixotropy to control the viscosity, fluidity and coating performance of the coating. It has the functions of suspension, dispersion, thickening, and moisturizing in water-based ink.
As a suspension stabilizer, it exhibits its outstanding characteristics.
As an adhesive for dry suspension granulation, it improves the granulation ability of drugs and serves as a suspension aid after dissolution.
Thixotropy can reduce the viscosity of liquid drugs after shaking, and it can reduce the sensation of irritating or bitter drugs staying in the throat when taken without viscosity.
The gel property enables the liquid drug to return to the initial suspension stable state after the oscillation stops.
1.More than 10 years experience with ISO certified,
2.Factory of flavor and sweetener blending,Tianjia Own Brands,
3.Research on the Market Knowledge & trend follow up,
4.Timely Deliver & Stock Promotion on hot demanding products,
5.Reliable & Strictly follow the contract responsibility & after sales service,
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