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

Pentpeptide-18 is a modified cerebral peptide that can be bonded in nerve extracellular and cerebral peptide receptor, and the G protein group (α, β, γ) can be released. Such calcium ion channels are closed, and the vesicles cannot be fused, resulting in acetylcholine release, and neurons are in a non-excited state.