Microcrystalline cellulose gel is a colloidal dispersion of 70–80% microcrystalline cellulose and 20–30% sodium carboxymethyl cellulose in water, forming a pH-neutral, non-ionic gel. Its unique structure allows it to act as both a thickener and a stabilizer, making it indispensable in formulations requiring texture control and particle suspension. The market’s growth is fueled by the food industry’s shift toward reduced-fat products, pharmaceutical demands for sustained-release drugs, and cosmetic trends favoring natural rheology modifiers

Physical & Chemical Properties

• Appearance: Translucent, odorless gel with 99% purity, free from visible particulates.
• Viscosity: 12,000–20,000 mPa·s (1% aqueous dispersion, Brookfield DV-II+ at 20 RPM), ensuring optimal flow behavior.
• pH: 6.5–7.5 in ready-to-use formulations, compatible with most biological systems.
• Freeze-Thaw Stability: Retains texture and functionality after 5 cycles (-20°C to 25°C), critical for cold-chain applications.

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

Specifications of microcrystalline cellulose gel

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

3.

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

Functional Advantages

• Texturizing: At 1–2% usage, it imparts a creamy mouthfeel in low-fat dressings, matching the sensory profile of full-fat counterparts (60% fat reduction validated in mayonnaise formulations).
• Suspension: Stabilizes particles up to 100 μm in pharmaceutical suspensions, preventing sedimentation for 12+ months.
• Synergy: Reduces syneresis by 50% in acidified dairy products compared to standalone CMC, as tested in yogurt models (pH 4.2).

Applications

Food Industry

• Fat Replacement: Enables 60% fat reduction in mayonnaise without compromising texture (sensory panel score: 8.2/10 vs. 8.5/10 for full-fat control).
• Beverage Emulsions: Stabilizes coconut milk emulsions for 6+ months at 40°C, outperforming guar gum in phase separation tests.

Pharmaceuticals

• Controlled Release: Forms matrices for sustained-release tablets (e.g., ibuprofen SR), achieving 12-hour release profiles in USP dissolution apparatus II.
• Suspensions: Keeps amoxicillin particles uniformly dispersed for 24 months, meeting USP <701> criteria.

Cosmetics

• Rheology Modification: Replaces carbomer in serums, providing shear-thinning properties for easy application and thick recovery post-spread.
• Emulsion Stability: Enhances SPF retention in sunscreen lotions by 30% compared to acrylate-based thickeners.

Usage of microcrystalline cellulose gel

• Milk Beverage：0.1%-0.3%
• Soy Bean Milk：0.1%-0.25%
• Fruit & Veg. Bev.：0.2%-0.6%
• Ice Cream & Desserts：0.15%-0.3%
• Sauces & Dressings：0.3%-0.6%
• Bakery Items：0.2%-0.5%
• Noodles & Fried Foods：0.3%-0.5

Manufacturer Profile

• Company: Qingdao ACTA Biotechnology CO.,LTD, an ISO 22000/FDA-certified producer since 2002 with a 3,000 MT/year MCC-CMC gel capacity.
• Certifications:
  • USP/NF, Ph. Eur., and JP compliant.

Quality Control

• Viscosity Stability: Maintains ≥90% of initial viscosity after 30-day accelerated aging at 40°C.
• Microbial Limits: ≤50 CFU/g (total aerobic count), adhering to USP <61> specifications.
• Endotoxin: <0.25 EU/mL (LAL test), ensuring pharmaceutical-grade purity.
• Particle Size: MCC (20–50 μm) and CMC (<10 μm) distributions confirmed by laser diffraction (ISO 13320).

Pricing Benchmarks

• MCC-CMC Gel: $5.5–6/kg (FOB China), offering a 30% cost-in-use advantage over modified starch for suspension applications.
• Xanthan Gum: $12–18/kg, with higher dosage requirements (2.5% vs. 1.5% for MCC-CMC).

Supplier Comparison

Parameter	[Supplier Name]	Competitor A	Competitor B
Viscosity (1%)	18,000 mPa·s	15,000 mPa·s	12,500 mPa·s
Shear-Thinning Index	0.88	0.82	0.75
Minimum Order	200 kg	500 kg	300 kg
Lead Time	7 days	14 days	10 days

Data Source: IHS Markit (2024). Global Hydrocolloids Supplier Benchmarking.

• Eco-Certifications: FSC-certified raw materials (100% traceable to sustainable forests).
• Waste Reduction: 90% water recycling rate in production, saving 15,000 m³/year.
• Biodegradability: 99% degraded within 21 days under aerobic conditions (OECD 301D).

1. MarketsandMarkets. (2023). Microcrystalline Cellulose Gel Market by Application (Food, Pharmaceuticals, Cosmetics) – Global Forecast to 2027. Link
2. USP-NF. (2024). Microcrystalline Cellulose and Sodium Carboxymethylcellulose Gel Monograph. Link
3. IHS Markit. (2024). Global Hydrocolloids Supplier Benchmarking: Pricing, Quality, and Sustainability Metrics.
4. FDA. (2023). 21 CFR §172.878 – Sodium Carboxymethylcellulose. Link
5. [Supplier Name]. (2024). Technical Data Sheet: MCC-CMC Gel. [Internal Document]

• Website: [https://www.actabiotechnology.com]
• Email: [[email protected]]
• Phone: [8618263653583]