Microcrystalline Cellulose E460(i)
A purified, multifunctional ingredient used for texture improvement, stabilization, bulking, moisture management, suspension, and calorie reduction in advanced food formulations.
Purified Food-Grade MCC
High-Quality Cellulose Extracted Naturally
Microcrystalline Cellulose (MCC), designated as E460(i) when used as a food additive, is a highly purified, odorless, tasteless, and white or almost white powder. It is produced from naturally derived cellulose through a controlled hydrolysis process.
Engineered for Food Systems
Microcrystalline Cellulose provides several important functional benefits in food systems depending on particle size, bulk density, and specific formulation requirements.
Texture Enhancement
Improves the body, mouthfeel, and overall texture of products without significantly increasing fat or caloric content.
Bulking Agent
Provides bulk and volume, highly useful in reduced-calorie and reduced-fat products to replace sugar or fat.
Stabilization
Contributes to the stabilization of food systems and helps maintain the uniform distribution of solid particles.
Moisture Management
Interacts with water to help maintain product consistency and improve the physical stability of foods.
Anti-Caking
Improves powder flow and reduces the tendency of powdered food ingredients to form lumps or compact during storage.
Fiber Enrichment
Acts as an insoluble dietary fiber designed to increase fiber content and reduce the caloric density of products.
Versatile Food Applications
Food Grade Microcrystalline Cellulose E460(i) can be used in a broad range of food applications, including:
Bakery & Confectionery Formulations
Smooth Texture & Stability
Microcrystalline Cellulose is used in a variety of dairy and frozen food formulations where texture, body, and stability are important. It can contribute to a smoother and fuller mouthfeel and may be used to reduce fat while maintaining sensory characteristics.
Typical Applications
Ice cream, Frozen desserts, Dairy-based desserts, Processed dairy products, and Reduced-fat dairy formulations.
Improved Consistency & Stability
Sauces & Dressings
Contributes to texture development and physical stability for fluid and semi-fluid products.
Processed Foods
Its multifunctional properties make it suitable for formulations where manufacturers require enhanced stability during storage.
Powdered & Dry Blends
Helps support powder flow and physical handling in seasoning and dry ingredient systems.
Reduced-Calorie & High-Fiber Products
Because MCC is an insoluble dietary fiber and contributes bulk without functioning as a conventional digestible carbohydrate or fat source, it can be incorporated into food formulations where improved nutritional positioning and lower caloric density are desired.
Key Benefits of MCC E460(i)
High-Purity Ingredient
Cellulose-based ingredient with food additive designation E460(i).
Multifunctional
Provides diverse performance across bakery, dairy, and processed foods.
Texture & Mouthfeel
Enhances the structural integrity and sensory experience of formulations.
Moisture Management
Useful for controlling moisture and maintaining formulation stability.
Powder Flow
Improves powder handling and acts as an effective anti-caking agent.
Fat & Calorie Reduction
Suitable for reduced-fat formulations and acts as an insoluble fiber.
MCC for Modern Food Formulation
Food Grade Microcrystalline Cellulose is developed for use in food formulations requiring a high-quality cellulose-based functional ingredient. Different particle characteristics and grades may be selected depending on the specific requirements of the final application.
Discuss Your Formulation Needs
Contact Gulf Trade to discuss product specifications, application requirements, and the most suitable MCC grade for your food manufacturing process.