The application of high quality compeititive price microcrystalline cellulose gel
High-Quality Competitive Price Microcrystalline cellulose gel: Qingdao ACTA Biotechnology Product Deep Dive
H1: Qingdao ACTA Biotechnology Microcrystalline cellulose gel: Technical Specifications & Industry Applications
H2: Product Overview
Chemical Composition:
- Chemical Name: Microcrystalline Cellulose Gel (MCC Gel)
- CAS No.: 9004-34-6
- Molecular Formula: (C₆H₁₀O₅)ₙ
- Key Components:
- Microcrystalline Cellulose (85-92%)
- Sodium Carboxymethyl Cellulose (8-15%)
Physical Characteristics:
| Property | Specification |
|---|---|
| Appearance | White free-flowing powder |
| Odor | Odorless |
| Bulk Density | 0.25-0.45 g/cm³ |
| pH (5% solution) | 6.0-8.0 |
| Thermal Stability | Maintains structure at 200°C for 30min |
H2: Technical Specifications Table of microcrystalline cellulose gel
Comprehensive Product Line Parameters:
Certifications:
| 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 |
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 |
H2:Microcrystalline cellulose gel’s Functional Advantages by Industry
H3: Food & Beverage Applications
| Application | Recommended Grade | Dosage | Effect |
|---|---|---|---|
| Plant Protein Drinks | ACT538 | 0.8-1.2% | Reduces sedimentation by 90% |
| Low-Fat Sauces | ACT3212 | 1.0-1.5% | Mimics fat mouthfeel (Sensory score ≥8.5/10) |
| Meal Replacement Shakes | ACT600 | 0.5-0.8% | Improves suspension stability >6 months |
Cost Analysis:
- Price Range: 5.20−5.20−14.80/kg (FOB Qingdao)
- MOQ: 500kg (25kg/bag)
MCC gel can be applies in food， beverage, external cream , paint and printing materials etc.
Microcrystalline cellulose gel (MCC gel) in food has several key applications, including:
- Texture Modifier: It is used to improve the texture of food products, providing a smooth and creamy consistency.MCC gel helps to thicken sauces, dressings, and other liquid-based foods, enhancing their mouthfeel and overall appeal.
- Fat Replacer: Due to its ability to mimic the sensory properties of fat,MCC gel can be used as a partial or complete fat replacer in foods. This not only reduces the calorie content but also helps maintain the desired texture and taste.
- Stabilizer: In emulsions, suspensions, and foams,MCC gel acts as a stabilizer, preventing ingredients from separating or settling out. This ensures a uniform and stable appearance of the food product over time.
- Carrier Agent:MCC gel can serve as a carrier for flavors, colors, and other functional ingredients in foods. It effectively disperses and distributes these additives throughout the product, ensuring even distribution and consistent sensory properties.
- Dietary Fiber Source: As a source of dietary fiber,MCC gel contributes to the overall fiber content of foods. This can have beneficial effects on gut health and digestion, as well as potentially aid in weight management.
- Sustainable Alternative:MCC gel is derived from natural cellulose, making it a sustainable and environmentally friendly alternative to some synthetic food additives. Its use in foods aligns with the growing trend of eco-conscious consumer preferences.
H3: Pharmaceutical Applications
Tablet Production Data:
| Parameter | MCC Gel Performance | Industry Standard |
|---|---|---|
| Tablet Hardness | 12-15 kp | 8-10 kp |
| Disintegration Time | <5 mins | <30 mins |
| Friability | <0.1% | <1% |
Certification Compliance:
- USP/NF Grade Available
- Meets EP 10.0 Standards
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
H2: Why Choose Qingdao ACTA Biotechnology?
H3: Technical Superiority
- R&D Investment: 8.2% of annual revenue ($2.1M in 2023)
- Production Capacity: 12,000 MT/year
- Quality Control:
- 23 In-process Checkpoints
- 100% Batch Traceability
H3: Market Recognition
- Export Markets: 38 Countries (2024 Q1 Data)RegionMarket ShareEurope32%ASEAN28%North America18%
- Client Retention Rate: 93% (2020-2023)
H3: Sustainability Metrics
| Parameter | ACTA Performance | Industry Average |
|---|---|---|
| Water Usage/Ton | 2.8 m³ | 4.5 m³ |
| Carbon Footprint | 0.75 tCO₂e | 1.2 tCO₂e |
| Recycled Material | 22% | 8% |
H2: Supplier Contact & Inquiry Template
Customized Service Options:
- Packaging: 25kg bags, 500kg pallets, or client-specific requirements
- Logistics: DDP/DAP options for global shipping
Sample Request:
Subject: Technical Sample Request – MCC Gel [Your Application]
Dear ACTA Team,
We require samples for [specific application] testing. Please send:
- ACT538 (Neutral Milk Drinks)
- ACT600 (High-Viscosity Sauces)
- MSDS & Nutrition Facts
Contact: wangpengfei@actabiotechnology.com
Official Channels:
- 🌐 https://www.actabiotechnology.com
- 📧 wangpengfei@actabiotechnology.com
- 📱 +8618263653583
H2: References & Data Sources
- Global MCC Market Analysis 2024
- Food-Grade Cellulose Regulations (FDA 21 CFR 182.90)
- Pharmaceutical Excipient Standards (USP Chapter <1059>)
- Dairy Stabilization Case Study