Microcrystalline cellulose (MCC) is produced by the controlled acid hydrolysis of alpha-cellulose from wood pulp or cotton linters. The process removes the amorphous regions of cellulose, leaving behind highly crystalline particles with unique functional properties. MCC is widely used in the food industry as a non-caloric bulking agent.
It provides body and texture without contributing calories or affecting flavor. It is particularly effective as a fat replacer. This creates creamy mouthfeel in reduced-fat products. MCC is available in various grades optimized for different applications, including colloidal forms that function as stabilizers and gel formers in liquid food systems.
