Microcrystalline Cellulose

Execution Standard                                                                     GB 1886.103-2015

Project indicators

Identification                                                                             meets the requirements

Carbohydrate content

(based on cellulose and dry basis), w/%                                        97.0-102.0

pH                                                                                                        5.0～7.5

Dry reduction, w/%                                                                                ≤7.0

Burning residue, w/%                                                                           ≤0.05

Water-soluble substances, w/%                                                          ≤0.24

Lead (Pb)/(mg/kg)                                                                                 ≤ 2.0

[Sensory requirements]

Color: White or almost white.

Status: Fine powder.

Solubility: Insoluble in water, dilute acid, dilute alkali solutions, and most organic solvents.

[Purpose]

Anti caking agents, thickeners, and stabilizers are used to prevent the aggregation and clumping of granular or powdered foods, and to maintain their loose or free flowing properties. The substances that stabilize the food structure or keep the food tissue structure unchanged and enhance the viscous solids can improve the viscosity of the food or form gel, thus changing the physical properties of the food, giving the food a sticky and suitable taste, and also having the function of emulsification, stabilization or suspension. It can be used in moderation according to production needs in various types of food.

[Packaging]

Packaging with pearl film outer bag and polyethylene film inner bag, net weight 20kg/bag