MCC Gel is a co-processed mixture of Microcrystalline Cellulose and Sodium Carboxymethylcellulose (CMC-Na), engineered to form stable three-dimensional networks in aqueous systems.
It delivers freeze-thaw stability, heat stability to 120 °C, acid tolerance, and cream-mouthfeel enhancement. This makes it essential for UHT dairy, neutral-pH beverages, cocoa drinks and reduced-fat products.