Microcrystalline Cellulose as a Stabilizer

Stabilizers can be used alone or in combination within a product. Stabilizers especially used as food additives are Carboxymethyl Cellulose and Microcrystalline Cellulose.

Stabilizers can be used in weights of 0.05% to 0.9% based on the weight of the product to be produced. Microcrystalline cellulose can be removed from the production input. However, if we remove this raw material from production, rapid shifts occur in the water of the product.

Usage Advantages of Microcrystalline Cellulose

It stands out as a substance used to stabilize hydration water. It prevents shifts in hydration water and aids in slow changes. In the absence of Microcrystalline Cellulose, protein-structured substances within the product lose the water within their structure. Therefore, precipitation occurs.

Due to its structure, MCC has the ability to repel and keep protein molecules in suspension. In this way, it prevents the precipitation or agglomeration of protein particles. Thus, it ensures that products such as liquid yogurt or milk chocolate are drinkable.

One of the most important properties of Microcrystalline Cellulose is that it is thixotropic. And it provides this property very well. Thanks to this feature, it allows yogurt to flow immediately and ensures that fruit particles remain firm. It provides this process by suspending them.

It ensures a long shelf life for produced frozen yogurt by preventing the growth of ice crystals.