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