Microcrystalline Cellulose (MCC) & Colloidal MCC Supplier | ACTA

描述

What is Microcrystalline Cellulose?

Microcrystalline cellulose, commonly abbreviated as MCC, is a purified, partially depolymerized form of natural cellulose. As a premier Colloidal MCC Supplier, we provide materials derived primarily from fibrous plant materials such as wood pulp and cotton linters. Through a controlled acid hydrolysis process, the amorphous regions of the cellulose chain are broken down, leaving behind a highly crystalline, stable structure in the form of a fine white powder

MCC powder is chemically inert, odorless, tasteless, and non-digestible, making it one of the most trusted functional ingredients in food manufacturing, pharmaceutical development, and industrial applications worldwide. It is recognized as Generally Recognized as Safe (GRAS) by the U.S. Food and Drug Administration (FDA) and is approved under major international pharmacopoeias including the USP, EP, and JP.

Beyond its dry powder form, MCC is also processed into dispersible colloidal grades — including colloidal MCC and cellulose hydrogel — which form stable gel networks in aqueous systems. These colloidal forms are essential where suspension stability, texture control, and emulsion protection are required at the functional level.

Whether you are sourcing MCC for tableting, dairy stabilization, or food thickening, understanding the material at its structural level ensures the right grade selection for your formulation.

---

Product Types

Types of MCC Products We Supply

Microcrystalline cellulose is available in different forms including MCC powder, colloidal MCC, cellulose hydrogel, MCC gel, and colloidal cellulose suspension for a wide range of industrial applications. Each form is engineered to deliver distinct functional performance depending on the processing environment and end-use requirements.

MCC Powder (Standard Grade) The most widely used form of microcrystalline cellulose. Available in multiple particle size grades, MCC powder is primarily used as a binder, filler, and disintegrant in tablet manufacturing. It offers excellent compressibility, consistent flow properties, and high chemical purity.

 

Colloidal MCC (Colloid Microcrystalline Cellulose) Also referred to as colloidal microcrystalline cellulose, this grade is co-processed with a protective colloid — typically sodium carboxymethyl cellulose (NaCMC) — to produce a dispersible colloidal system. When hydrated under shear, it forms a thixotropic, self-supporting network that delivers superior suspension stability and texture enhancement.

Synonyms and related terms for this product include:

• Colloidal MCC
• Colloidal Microcrystalline Cellulose
• Microcrystalline Cellulose Gel
• Microcrystalline Cellulose Colloid
• Cellulose Hydrogel
• Cellulose Gel Stabilizer
• Colloidal Cellulose Suspension
• MCC Hydrogel
• MCC Gel

All of the above refer to the same category of dispersible, gel-forming microcrystalline cellulose products. We supply them under standardized food-grade and pharmaceutical-grade specifications to meet diverse formulation needs.

---

Applications

Where is Microcrystalline Cellulose Used?

MCC and colloidal MCC serve as multifunctional ingredients across a broad spectrum of industries. Their unique physical and chemical properties make them indispensable in formulations that require structural integrity, stability, or controlled texture.

Food Industry

In food manufacturing, colloidal MCC functions as a highly effective ice cream stabilizer, preventing ice crystal formation and maintaining a smooth, creamy mouthfeel even through freeze-thaw cycles. It is widely used in low-fat and reduced-calorie dairy products where it mimics the fat structure and provides body without adding calories.

As a food thickener, MCC gel creates stable, creamy textures in sauces, dressings, and ready-to-drink beverages. It is particularly valuable in plant-based and dairy-alternative products, where it helps replicate the textural properties of full-fat formulations.

Other food applications include:

• Dairy products: yogurt, cream, processed cheese, milk drinks
• Ice cream and frozen desserts: stability, anti-crystallization
• Salad dressings and emulsified sauces: suspension and emulsion control
• Instant beverages and powdered drinks: anti-caking, flow improvement
• Meat products: water retention, binding
• Baked goods: texture improvement, moisture management
• Low-fat and dietary products: fat replacer, bulk building

Pharmaceutical Industry

In pharmaceutical formulations, MCC serves as the most widely used pharmaceutical excipient for oral solid dosage forms. Its primary roles include:

• Tablet binder and filler: MCC provides excellent dry binding capacity, enabling direct compression of a wide range of active pharmaceutical ingredients (APIs) without requiring wet granulation.
• Disintegrant: When compressed into tablets, MCC rapidly wicks moisture and causes fast tablet disintegration, supporting quick drug release.
• Oral suspensions: Colloidal MCC, often combined with NaCMC, forms a thixotropic gel structure in oral liquid formulations, keeping suspended particles uniformly distributed throughout shelf life. It is widely used in pediatric and geriatric oral suspensions.
• Controlled release matrix: MCC combined with HPMC or ethyl cellulose helps modulate the rate of drug diffusion in sustained-release tablets.
• Capsule fill: MCC provides excellent flow and bulk density control for hard gelatin capsule filling.

Cosmetics and Personal Care

In cosmetic formulations, MCC functions as a gentle abrasive for exfoliation, an emulsion stabilizer, a viscosity modifier, and an absorbent in creams, lotions, cleansers, and color cosmetics.

Industrial Applications

MCC is also used as a rheology modifier, thickening agent, and suspension stabilizer in paints, adhesives, and specialty chemical products.

---

Technical Specifications

MCC Powder Specifications

TEST  ITEMS	AH01	AH102	AH103	AH105	AH112
PH	5.0-7.5	5.0-7.5	5.0-7.5	5.0-7.5	5.0-7.5
Chloride	《0.03	《0.03	《0.03	《0.03	《0.03
Water soluble substances,%	<0.2	<0.2	<0.2	<0.2	<0.2
Granulometry, %	60 mesh<1.0 200 mesh<30.0	60 mesh<8.0 200 mesh>45.0	60 mesh<1.0 200 mesh<30.0	60 mesh<0.1 400mesh<1.0	60 mesh<8.0 200 mesh<45.0
Conductivity μS/cm	《75	《75	《75	《75	《75
Loss on drying,w/%	≤7.0	≤7.0	≤3.0	≤7.0	≤0.8
Residue on ignition,%	≤0.1	≤0.1	≤0.1	≤0.1	≤0.1
Heavy Metal,%	≤0.0010	≤0.0010	≤0.0010	≤0.0010	≤0.0010
Arsenic,%	《0.0002	《0.0002	《0.0002	《0.0002	《0.0002
Total aerobic microbial count,cfu/g	≤1000	≤1000	≤1000	≤1000	≤1000
Total moulds and yeasts count，cfu/g	≤100	≤100	≤100	≤100	≤100
Escherichia coli	Not detected	Not detected	Not detected	Not detected	Not detected

TEST  ITEMS	AH113	AH200	AH301	AH302	AH1000
PH	5.0-7.5	5.0-7.5	5.0-7.5	5.0-7.5	5.0-7.5
Chloride	《0.03	《0.03	《0.03	《0.03	《0.03
Water soluble substances,%	<0.2	<0.2	<0.2	<0.2	<0.2
Granulometry, %	60 mesh<1.0 200 mesh<30.0	60 mesh>10 100 mesh>50.0	60 mesh<1.0 200 mesh<30.0	60 mesh<8.0 200mesh>45.0	60 mesh<8.0 200 mesh<45.0
Conductivity μS/cm	《75	《75	《75	《75	《75
Loss on drying,w/%	≤1.5	≤7.0	≤7.0	≤7.0	≤0.8
Residue on ignition,%	≤0.1	≤0.1	≤0.1	≤0.1	≤0.1
Heavy Metal,%	≤0.0010	≤0.0010	≤0.0010	≤0.0010	≤0.0010
Arsenic,%	《0.0002	《0.0002	《0.0002	《0.0002	《0.0002
Total aerobic microbial count,cfu/g	≤1000	≤1000	≤1000	≤1000	≤1000
Total moulds and yeasts count，cfu/g	≤100	≤100	≤100	≤100	≤100
Escherichia coli	Not detected	Not detected	Not detected	Not detected	Not detected

TEST  ITEMS	AH2608	AH2609	AH2300	AH2400
PH	5.0-7.5	5.0-7.5	5.0-7.5	5.0-7.5
Chloride	《0.03	《0.03	《0.03	《0.03
Water soluble substances  ,%	<0.2	<0.2	<0.2	<0.2
Granulometry, %	60 mesh<1.0 200 mesh<30.0	60 mesh>10 100 mesh>50.0	60 mesh<1.0 200 mesh<30.0	60 mesh<8.0 200mesh>45.0
Conductivity μS/cm	《75	《75	《75	《75
Loss on drying,w/%	≤7.0	≤7.0	≤7.0	≤7.0
Residue on ignition,%	≤0.05	≤0.05	≤0.1	≤0.1
Heavy Metal,%	≤0.0010	≤0.0010	≤0.0010	≤0.0010
Arsenic,%	《0.0002	《0.0002	《0.0002	《0.0002
Total aerobic microbial count,cfu/g	≤1000	≤1000	≤1000	≤1000
Total moulds and yeasts count，cfu/g	≤100	≤100	≤100	≤100
Escherichia coli	Not detected	Not detected	Not detected	Not detected

Standard MCC powder (e.g., PH101 / PH102 grade equivalents) typically conforms to the following parameters:

Colloidal MCC Specifications

TEST  ITEMS	ACT591	ACT3212	ACT611	ACT538	ACT521
Loss on drying,w/%	≤7.0	≤7.0	≤7.0	≤7.0	≤7.0
Residue on ignition,w/%	≤5.0	≤5.0	≤5.0	≤5.0	≤5.0
Viscosity,1.2%,mpa.s	39-91	50-200	50-151	39-175	50-100
Particle Size retained on 60 mesh sieve	<1	<1	<1	<1	<1
Heavy Metal,mg/kg	≤10	≤10	≤10	≤10	≤10
Total aerobic microbial count,cfu/g	≤1000	≤1000	≤1000	≤1000	≤1000
Total moulds and yeasts count，cfu/g	≤100	≤100	≤100	≤100	≤100
Escherichia coli	Not detected/10g	Not detected/10g	Not detected/10g	Not detected/10g	Not detected/10g
Salmonella species	Not detected/10g	Not detected/10g	Not detected/10g	Not detected/10g	Not detected/10g
Staphylococcus aureus	Not detected/10g	Not detected/10g	Not detected/10g	Not detected/10g	Not detected/10g
Pseudomonas aeruginosa	Not detected/10g	Not detected/10g	Not detected/10g	Not detected/10g	Not detected/10g
Application	food and beverage	Milk shake, sauce	food and beverage	Neutral milk drinks, vegetable protein drinks	food and beverage

TEST  ITEMS	ACT509	ACT600	ACT610	ACT428	ACT631	ACT651
Loss on drying,w/%	≤7.0	≤7.0	≤7.0	≤7.0	≤7.0	≤7.0
Residue on ignition,w/%	≤5.0	≤5.0	≤5.0	≤5.0	≤5.0	≤5.0
Viscosity,1.2%,mpa.s	60-150	2000-8000(2.6%）	1200-2000	130-230	2000-8000（2.6%）	50-151（2.6%）
Particle Size retained on 60 mesh sieve	<1	<1	<1	<1	<1	<1
Heavy Metal,mg/kg	≤10	≤10	≤10	≤10	≤10	≤10
Total aerobic microbial count,cfu/g	≤1000	≤1000	≤1000	≤1000	≤1000	≤1000
Total moulds and yeasts count，cfu/g	≤100	≤100	≤100	≤100	≤100	≤100
Escherichia coli	Not detected/10g	Not detected/10g	Not detected/10g	Not detected/10g	Not detected/10g	Not detected/10g
Salmonella species	Not detected/10g	Not detected/10g	Not detected/10g	Not detected/10g	Not detected/10g	Not detected/10g
Staphylococcus aureus	Not detected/10g	Not detected/10g	Not detected/10g	Not detected/10g	Not detected/10g	Not detected/10g
Pseudomonas aeruginosa	Not detected/10g	Not detected/10g	Not detected/10g	Not detected/10g	Not detected/10g	Not detected/10g
Application	Neutral milk drinks, vegetable protein drinks	Milk shake, sauce	Bakery,sauce	Neutral milk drinks, vegetable protein drinks	food and beverage	food and beverage

Colloidal MCC (co-processed with NaCMC) typically meets the following parameters:

Cellulose Hydrogel / MCC Gel Specifications

TEST  ITEMS	ACT440	ACT450	ACT480	ACT996	ACT981	ACT8329
Loss on drying,w/%	≤7.0	≤7.0	≤7.0	≤7.0	≤7.0	≤7.0
Residue on ignition,w/%	≤5.0	≤5.0	≤5.0	≤5.0	≤5.0	≤5.0
Viscosity,1.2%,mpa.s	200-400	400-700	700-900	3000-5500(2.6%)	2000-3500（2.6%）	1000-1600（2.6%）
Particle Size retained on 60 mesh sieve	<1	<1	<1	<1	<1	<1
Heavy Metal,mg/kg	≤10	≤10	≤10	≤10	≤10	≤10
Total aerobic microbial count,cfu/g	≤1000	≤1000	≤1000	≤1000	≤1000	≤1000
Total moulds and yeasts count，cfu/g	≤100	≤100	≤100	≤100	≤100	≤100
Escherichia coli	Not detected/10g	Not detected/10g	Not detected/10g	Not detected/10g	Not detected/10g	Not detected/10g
Salmonella species	Not detected/10g	Not detected/10g	Not detected/10g	Not detected/10g	Not detected/10g	Not detected/10g
Staphylococcus aureus	Not detected/10g	Not detected/10g	Not detected/10g	Not detected/10g	Not detected/10g	Not detected/10g
Pseudomonas aeruginosa	Not detected/10g	Not detected/10g	Not detected/10g	Not detected/10g	Not detected/10g	Not detected/10g
Application	Paint and printing materials	Paint and printing materials	Bakery,sauce	food and beverage	food and beverage	food and beverage

Pre-hydrated MCC gel (ready-to-use cellulose hydrogel format) parameters include:

All products are manufactured under GMP conditions and comply with Food Chemicals Codex (FCC), USP/NF, and EU food additive regulations (E460i).

---

Dosage Guide

Recommended Usage Levels for Colloidal MCC and Cellulose Hydrogel

One of the most important factors in working with colloidal microcrystalline cellulose is understanding the correct dosage for your specific application. Using the right concentration directly determines whether the product delivers the desired texture, stability, and functional performance.

General Dosage Principle

Colloidal MCC functions through network formation. It must first be properly dispersed and hydrated under adequate shear to activate its thickening and suspending properties. The effective dosage depends on three key factors: the application type, the desired texture or viscosity, and the processing conditions (shear intensity, temperature, pH).

Food Applications — Recommended Dosage

Ice Cream and Frozen Desserts Recommended usage level: 0.1% – 0.5% (based on total formulation weight).

At 0.1–0.2%, colloidal MCC improves meltdown resistance and reduces ice crystal size. At 0.3–0.5%, it provides a noticeable increase in body and creaminess, particularly in low-fat formulations where fat reduction needs to be compensated with texture improvement.

Dairy Beverages and Milk Drinks Recommended usage level: 0.2% – 0.5%.

In chocolate milk, flavored milk, and plant-based milk alternatives, colloidal MCC prevents cocoa or protein particle sedimentation and improves mouthfeel. The optimal level is typically 0.2–0.3% for lighter-bodied beverages and up to 0.5% for thicker drinking yogurt-style products.

Salad Dressings and Emulsified Sauces Recommended usage level: 0.3% – 1.0%.

In oil-in-water emulsions, colloidal MCC functions as both an emulsion stabilizer and a viscosity builder. At higher usage levels (0.7–1.0%), it provides robust stability even under temperature fluctuation and mechanical stress during transport.

Yogurt and Fermented Dairy Recommended usage level: 0.2% – 0.6%.

In stirred yogurt, MCC gel improves gel strength and minimizes syneresis (whey separation) without negatively affecting fermentation performance.

Low-Fat and Diet Products Recommended usage level: 0.5% – 1.5%.

In reduced-fat or fat-free products where fat has been partially or fully removed, colloidal MCC acts as a structural fat replacer by providing body, creaminess, and coating sensation similar to fat. Higher loading rates up to 1.5% may be used for heavily fat-reduced formulations.

Instant Drinks and Beverage Powders Recommended usage level (in powder blends): 1.0% – 3.0%.

In dry-blend applications, powdered colloidal MCC provides anti-caking properties and re-dispersibility upon reconstitution.

Pharmaceutical Applications — Recommended Usage

Tablet Filler/Binder (Direct Compression) Standard usage: 10% – 90% of total tablet weight,

most commonly 20–40%. MCC provides the mechanical strength needed for direct compression and adjusts tablet hardness, friability, and disintegration time.

Tablet Disintegrant Usage level: 5% – 15% of tablet weight. At this concentration, MCC promotes rapid water uptake and tablet disintegration.

Oral Suspension Stabilizer (Colloidal MCC) Usage level: 0.5% – 2.0% of the suspension. When combined with NaCMC (typically at a 9:1 or 8.5:1.5 ratio), colloidal MCC forms a stable thixotropic network that re-disperses easily on shaking.

Capsule Fill Diluent Usage level: 10% – 80% of capsule fill weight. MCC improves powder flow and fill weight uniformity in hard capsule manufacturing.

Important Dosage Notes

• Always disperse colloidal MCC in water first under high shear before adding other ingredients. Insufficient shear during dispersion is the most common cause of performance failure.
• For food applications, pre-disperse in warm water (50–60°C) at 3,000–5,000 rpm for 5–10 minutes to fully activate the gel network before blending into the main formulation.
• Colloidal MCC is compatible with most hydrocolloids, starches, and proteins but should be added before salt or acid to prevent premature network disruption.
• When working in high-acid environments (pH < 4.0), use at slightly higher loading rates as gel network strength may be reduced.
• All dosage figures above are guidelines. We strongly recommend conducting small-scale trials under your specific processing conditions before scale-up.

---

MCC vs CMC vs HPMC — Which One Should You Choose?

Many formulators encounter questions when deciding between MCC, CMC (carboxymethyl cellulose), and HPMC (hydroxypropyl methylcellulose). While all three are cellulose-derived functional ingredients, their mechanisms, performance profiles, and ideal applications differ significantly.

Microcrystalline Cellulose (MCC) MCC is a particulate, insoluble cellulose that functions through physical network formation rather than molecular dissolution. In its standard powder form, it provides excellent compressibility, binding strength, and disintegration in tablets. In its colloidal form, it builds a three-dimensional thixotropic network that suspends particles and provides body to liquid systems. MCC does not dissolve — it disperses. It is heat-stable, chemically inert, and effective across a wide pH range.

Best for: tablet manufacturing, oral suspensions, ice cream stabilization, fat reduction in dairy, suspension of insoluble actives.

Carboxymethyl Cellulose (CMC) CMC is a water-soluble anionic cellulose ether that dissolves to form viscous, clear solutions. It is primarily a thickener and rheology modifier. CMC increases solution viscosity but does not provide the same particle-suspension network strength as colloidal MCC. It is commonly used in combination with MCC in pharmaceutical suspensions where both viscosity and structural support are needed.

Best for: viscosity building, film formation, water retention in baked goods, textile sizing, toothpaste binding.

Hydroxypropyl Methylcellulose (HPMC) HPMC is a nonionic, water-soluble cellulose ether that forms viscous, clear solutions. It is well known in pharmaceutical applications for its use in controlled-release tablet matrices, where it swells in contact with water to control drug diffusion. HPMC also serves as a film-coating polymer for tablets and capsules, and as a thickener in ophthalmic solutions and personal care products.

Best for: sustained-release tablet matrices, film coating, eye drops, food coatings, construction materials (tile adhesive, cement mortar).

Quick Comparison

In many formulations, MCC and CMC are used together rather than as substitutes. For example, colloidal MCC (which contains co-processed NaCMC) combines the structural network of MCC with the viscosity contribution of CMC for optimal suspension stability.

---

Why Choose ACTA as Your Trusted Colloidal MCC Supplier

We are a Leading Global Colloidal MCC Supplier We are a professional manufacturer and bulk Colloidal MCC Supplier, serving customers in the food, pharmaceutical, nutraceutical, and cosmetic industries worldwide. Our commitment to excellence has established us as a go-to Colloidal MCC Supplier for high-purity cellulose solutions.

Consistent Quality from a Certified Colloidal MCC Supplier Batch-to-Batch Reliability: As a quality-focused Colloidal MCC Supplier, our products are manufactured under strict GMP conditions, with full compliance to USP/NF, FCC, and EU (E460i) standards. Every batch is tested for particle size, moisture, viscosity, pH, heavy metals, and microbial count before shipment to ensure we remain your most reliable Colloidal MCC Supplier.

Full Product Range as Your One-Stop Colloidal MCC Supplier We supply MCC powder in multiple grades, colloidal MCC, cellulose hydrogel, and customized co-processed grades. Whether you need a direct compression grade for tablets or a high-performance solution from a specialized Colloidal MCC Supplier for ice cream stabilization, we have the exact product to meet your formulation requirements.

Flexible Order Quantities from a Customer-Centric Colloidal MCC Supplier We are a Colloidal MCC Supplier that understands market agility. We support both trial orders and full-scale bulk procurement, with standard packaging in 25 kg bags and the ability to customize packaging for private label requirements, proving that we are a flexible Colloidal MCC Supplier dedicated to your growth.

Technical Formulation Support from an Expert Colloidal MCC Supplier Our technical team provides application-specific guidance on dosage, dispersion protocol, compatibility, and process optimization. We don’t just act as a Colloidal MCC Supplier of raw ingredients — we are a Colloidal MCC Supplier that helps you make your formulation work through hands-on technical partnership.

Reliable Export Experience as a Global Colloidal MCC Supplier We have extensive experience as an international Colloidal MCC Supplier, serving customers in North America, Europe, Southeast Asia, and the Middle East. As your Colloidal MCC Supplier, we provide full documentation including COA, MSDS, allergen statements, and country-specific regulatory certificates available upon request.

---

Frequently Asked Questions (FAQ)

What is MCC powder used for? MCC powder is used primarily as a binder, filler, and disintegrant in pharmaceutical tablet manufacturing. It is also used in food products as a stabilizer, texture modifier, anti-caking agent, and fat replacer. In its colloidal form, MCC powder is used to stabilize ice cream, dairy beverages, sauces, and oral pharmaceutical suspensions.

What is cellulose hydrogel? Cellulose hydrogel is a pre-hydrated or dispersible form of colloidal microcrystalline cellulose that forms a stable, three-dimensional gel network in water. It is used to provide body, improve stability, and suspend particles in food products such as salad dressings, dairy beverages, and sauces, as well as in pharmaceutical oral suspensions. Cellulose hydrogel is chemically identical to MCC but processed into a ready-to-use gel state or a high-dispersibility powder.

What is colloidal MCC? Colloidal MCC (colloidal microcrystalline cellulose) is a co-processed form of MCC combined with a small amount of sodium carboxymethyl cellulose (NaCMC). Unlike standard MCC powder, colloidal MCC is designed to be fully dispersed in water under shear, forming a thixotropic gel network. This network provides superior suspension stability, creaminess, and texture compared to standard MCC alone.

Is colloidal MCC safe? Yes. Colloidal MCC is classified as GRAS (Generally Recognized as Safe) by the U.S. FDA and is approved as a food additive (E460i) in the European Union. It is also listed in the USP, FCC, and major global pharmacopoeias for pharmaceutical use. It is non-toxic, non-digestible, non-allergenic, and does not contribute calories. It has a long history of safe use in food, pharmaceutical, and cosmetic products worldwide.

What is the difference between MCC and colloidal MCC? Standard MCC powder does not fully disperse in water and provides limited functionality in liquid systems. Colloidal MCC, co-processed with NaCMC, is designed to fully disperse under shear to form a gel network in aqueous systems. This makes colloidal MCC suitable for suspension stabilization, emulsification support, and texture building in liquid food and pharmaceutical products, where standard MCC would be ineffective.

What is the recommended dosage of colloidal MCC in food? Typical dosage ranges from 0.1% to 1.5% depending on the application. For ice cream and frozen desserts, 0.1–0.5% is standard. For dairy beverages, 0.2–0.5% is typical. For reduced-fat products, up to 1.5% may be used to compensate for removed fat. Always conduct formulation trials to determine the optimal level for your specific product and processing conditions.

Can MCC be used in vegan and clean-label products? Yes. MCC is derived from plant-based sources (wood pulp or cotton linters) and contains no animal-derived ingredients, making it suitable for vegan and vegetarian formulations. Its simple, plant-derived identity also aligns well with clean-label positioning, particularly when labeled as “microcrystalline cellulose” or “cellulose” rather than an E-number.

How should colloidal MCC be dispersed? Colloidal MCC should always be dispersed in water first before adding other ingredients. Use warm water (50–60°C) and high-shear mixing (3,000–5,000 rpm) for 5–10 minutes. Do not add salt, sugar, or acid to the water before the MCC is fully hydrated, as these can interfere with network formation.

---

Contact Us for Bulk Supply and Formulation Support

Whether you are looking for a trial sample, requesting a bulk price quote, or need technical assistance with your formulation, we are here to help.

Contact us today for:

• Bulk MCC powder supply (food grade / pharmaceutical grade)
• Colloidal MCC and cellulose hydrogel procurement
• Custom grades and private label options
• Technical data sheets, COA, and regulatory documentation
• Formulation support and dosage recommendations

📧 [wangpengfei@actabiotechnology.com] 📞 [+86 18263653583] 🌐 [https://www.actabiotechnology.com]

Reference

Substances Added to Food (formerly EAFUS)

The crystallite-gel-model for microcrystalline cellulose in wet-granulation, extrusion, and spheronization