Colloidal microcrystalline cellulose is a multifunctional stabilizer formed by physical processing and colloidal treatment of ordinary microcrystalline cellulose monomers. Due to its unique emulsion stability, gelation, thermal stability, shear thinning and water retention properties, it has a wide range of applications in the food industry, especially for the stability and taste of the following types of products. s solution.

As a main component of colloidal microcrystalline cellulose, a small amount of other thickener or emulsifier monomer such as sucrose ester, gellan gum, carrageenan and the like is used to compound the emulsified thickener. The product can stabilize calcium, protein and fat oil in dairy products and beverages, has good thermal stability and increases the viscosity and creaminess of the beverage, improves the structure and smooth taste.

The fine microcrystalline cellulose is microcrystalline cellulose which is further shear-dispersed and homogenized and spray-dried after the ordinary microcrystalline cellulose. The particles of the product are more fine, uniform, dispersive, filling and stable.