Microcrystalline Cellulose Gel/Colloidal Grade Technical Data Sheet
Product Name: Microcrystalline Cellulose Gel (Colloidal Grade)
CAS Numbers: 9004-34-6 (MCC), 9004-32-4 (Sodium CMC)
Date: March 01, 2025
General Description
Microcrystalline Cellulose Gel (Colloidal Grade) is a co-processed combination of microcrystalline cellulose (MCC) and sodium carboxymethylcellulose (CMC). It is a white to off-white, free-flowing powder that disperses in water to form thixotropic gels or colloidal suspensions. The MCC provides structure, while the CMC acts as a protective colloid, enhancing dispersibility and stability. It is widely used as a stabilizer, thickener, and suspending agent in food, pharmaceutical, and cosmetic applications.
Typical Applications
- Food: Stabilizer in dairy products, beverages, sauces, bakery goods; fat replacer in meat products
- Pharmaceuticals: Suspending agent in syrups, emulsions, nasal sprays; emulsion stabilizer in ointments
- Cosmetics: Thickener in toothpastes, creams, lotions, shampoos
- Industrial: Stabilizer in water-based coatings and emulsions
Technical Specifications
| Property | Value |
| Appearance | White to off-white powder |
| MCC Content | 81.0–91.0% (w/w) (varies by grade) |
| Sodium CMC Content | 9.0–18.8% (w/w) (varies by grade) |
| Moisture Content | ≤ 6.0% |
| Ash Content | ≤ 2.0% |
| Bulk Density | 200–400 g/L |
| Particle Size | 90% passes through 200 mesh |
| Viscosity | 50–200 cP (1.2–2.6% solids in water, varies by grade) |
| pH (1% dispersion) | 6.0–8.0 |
| Solubility | Insoluble; disperses in water to form gels or sols |
| Heavy metals（Pb），mg/kg | ≤10 |
| Total aerobic microbal cfu/g | ≤1000 |
| Total Yeasts and moulds cfu/g | ≤100 |
Performance Properties
- Thixotropy: Forms a 3D gel network that breaks down under shear and reforms upon rest, with minimal viscosity loss.
- Suspension: Suspends particles in liquids (e.g., syrups, beverages) via a stable colloidal network.
- Emulsion Stability: Enhances stability in oil-in-water emulsions (e.g., dressings, creams).
- Thermal Stability: Maintains gel structure across a wide temperature range; prevents ice crystal growth in frozen products.
- Water Binding: Retains moisture in bakery and meat products; improves texture and elasticity.
Storage and Handling
- Storage Conditions: Store in a cool, dry place (5–30°C) in sealed containers, away from moisture and heat.
- Shelf Life: Minimum 24 months under proper storage conditions.
- Packaging: 25 kg multi-layer paper bags or fiber drums with polyethylene lining.
Safety Information
- Non-hazardous under normal handling conditions.
- Avoid dust inhalation; use a dust mask and gloves if handling large quantities.
- Consult the Safety Data Sheet (SDS) for detailed safety and disposal instructions.
Usage Guidelines
- Dispersion: Disperse in water with high-shear mixing (e.g., 3000–5000 rpm) to form a gel or sol. Concentration affects viscosity:
- <1% solids: Fluid colloidal suspension
1.2% solids: Thixotropic gel (e.g., 3% yields 3000–5000 mPa·s)
- Typical Dosage:
- Food: 0.5–3.0% of formulation
- Pharmaceuticals: 1.0–2.5% as suspending agent
- Cosmetics: 0.5–2.0% as thickener
- Processing: Add to water phase before emulsification or heating; avoid prolonged exposure to extreme pH (<4 or >10).