What Important Points You Should Know About Microcrystalline Cellulose?
Microcrystalline cellulose is mainly extracted from plant stalks and wood pulp. It is also considered a non-digestible type of plant matter. The fine white powder is obtained after the plant is dried and ground. The powder gets its name from the fact that its crystalline form can only be viewed under a powerful microscope.

• Cellulose is known for its high nutritional value
• The fine powder is used for many different purposes
• It can also be added to the edible food for its nutritional values

You can purchase quality microcrystalline cellulose from top Microcrystalline Cellulose manufacturers and suppliers. You will find this cellulose used as the main ingredient in pharmaceutical products, food supplements and processed foods.

 Is the product manufactured industrially?

In general, this is a common misconception that this cellulose is obtained from an industrial process. But this is not true. The main ingredients present in the cellulose are all obtained from wood pulp.

So it is obvious that the cellulose is obtained from the dry wood pulp. It has to be extracted after the wood food has been cleaned and dried. It is mainly obtained from the part of the food that has not been used up by the plants.

 Pharmaceutical uses

Microcrystalline cellulose is also an essential ingredient that is used in many pharmaceutical products. It is present as an ingredient in pills and tablets. In most cases, cellulose is present in the pills as an inactive ingredient.

You may also find this cellulose to be used actively in many personal care products. You can purchase quality cellulose as an ingredient from a reputable Microcrystalline Cellulose supplier. The most important property of this cellulose is that it will easily break down into smaller components when it is ingested.

 Widely used as a food additive

You will find the use of cellulose widely within the food industry. It is the main type of food additive ingredient. This means that the ingredient is added to the food so its texture can be improved.

So food packing industries widely use this type of cellulose. The next best point to keep in mind is that adding cellulose to the food does not affect its natural flavour. So you may not even know if this ingredient is present in the food unless you go through the ingredients.

 Emulsifying agent

Cellulose is considered the best emulsifying agent. This means that when added it will prevent water from separating from the main ingredients. You can collect more details about the Silicified Microcrystalline Cellulose properties.

So if added to oil or water, then the cellulose prevents the separation of ingredients and liquid base. It is also used as an additive to oil and water mixed ingredients.

 High calorific values

Microcrystalline cellulose is also rich in calorie counts. It is added to the food where the fat count has to be reduced. You will find a lot of ice cream products rich in cellulose. It will tend to make the ice cream appear thick.

There is no need to add fats to the ice cream to make it appear thick in texture. There are many other uses of this cellulose. It is the best option against starch.