According to the provisions of "National Food Safety Standard Food Additive Microcrystalline Cellulose" (GB 1886.103-2015): Microcrystalline cellulose is made of fiber plant raw materials and inorganic acid to make a slurry to make ¦Á-cellulose, and then processed to use Microcrystalline cellulose,

Microcrystalline cellulose (MCC) is currently widely used in medicine, food, cosmetics and light chemical industries, mainly based on the following two basic characteristics:1. Chemical stabilityMCC is stable in nature and can withstand high temperature, high humidity and strong light;2. Biological

Microcrystalline cellulose (MCC) is a linear polysaccharide bound by ¦Â-1,4 glucosidic bonds. Free-flowing white or off-white powdery solid product. It is mainly composed of cellulose-based organic matter (about 99.95%) and microcrystalline inorganic matter (about 0.05%, such as ash). The main compo

Liposomes are spherical vesicles composed of one or more phospholipid bilayers, which are very similar to cellular membranes. Liposomes encapsulating hydrophilic or lipophilic drugs make these vesicles useful drug delivery systems.