ANSWER

Microcrystalline Cellulose Gels (MCG) are purified partially hydrolyzed cellulose that available as fine white or almost white odorless powder. They are normally derived from alpha cellulose obtained from wood pulp or from cotton, by hydrolysis with hydrochloric or sulphuric acid. MCG can also be used as stabilizer in instant beverage to improve the stability of liquid and as emulsion stabilizers, thickeners and viscosity regulators in paste and cream. They also can be used as hot and cold stabilizer in ice cream, frozen food, canned meat and condiments to improve the stability as well as fat replacer and texturizing agent (IIindra & Dhake, 2008; Bache & Ungerer, 2014).

Kindly refer attachments for information on Microcrystalline Cellulose Gel.

US20140212563A1-Stabilizer-for-Food-Application

Microcrystalline-Cellulose-gel-from-bagasse-and-rice-straw

References

Bache, G. & Ungerer, R. (2014). Stabilizer for Food Applications. United States Patent No. US 2014/0212563 A1.

IIindra, A. & Dhake, J. D. (2008). Microcrystalline Cellulose gel from bagasse and rice straw. Indian Journal of Chemical Technology, 15, 497-9.