Microcrystalline Cellulose(in 4,171 products)
Potential Risk Index®:
About:
Functions:
1. Anti-caking Agent - Prevents lumps from forming in food due to excess water. They usually function as a water repellent or by absorbing excess moisture.
2. Bulking Agent - Non-nutritious or inactive substances added to increase stability of the mixture.
3. Emulsifier - Allows water and oils to remain mixed together to form an emulsion.
4. Suspending Agent - Promotes particle suspension or dispersion while reducing sedimentation
Scientific References:
1. PubChem: https://pubchem.ncbi.nlm.nih.gov/compound/62698
Regulatory References:
1. Canada List of Permitted Food Additives
- List 8 - Microcrystalline Cellulose
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