Microcrystalline Cellulose (MCC) · Stabilizer & Texturizer for Beverages, Dairy & Low-Fat Foods (E460(i))

Name: Microcrystalline Cellulose (MCC)
Brand: Atlas Global Trading Co.
SKU: THICK-MCC-E460I
Availability: InStock

Microcrystalline cellulose (MCC, E460(i)) is an insoluble, purified cellulose ingredient used to build body, creaminess and stability in food and beverage formulations. In aqueous systems, MCC forms a fine particulate network (often called “cellulose gel” when dispersed) that can help suspend solids, reduce phase separation, and improve mouthfeel—especially in reduced-fat and reduced-sugar products. MCC is widely used in beverages, dairy and plant-based drinks, sauces and dressings, and processed foods where stable texture and clean processing performance are needed. Atlas Global Trading Co. supplies food-grade MCC and MCC-based stabilizer systems from qualified producers with COA, technical documentation and reliable global logistics support.

Function: Stabilizer, texturizer and suspension aid for beverages, dairy and low-fat foods (E460(i))

Typical form: fine white powder; available as MCC and co-processed MCC systems (e.g., MCC+CMC) (as specified)

Key feature: Builds creamy body and helps prevent separation with minimal flavor impact

MCC is often used with other hydrocolloids (CMC, xanthan, pectin), emulsifiers and proteins to optimize mouthfeel and stability. Explore the full Thickeners & Stabilizers portfolio or browse our Product Index (A–Z) for complementary stabilizers and functional ingredients.

Product overview

E460(i) microcrystalline cellulose: insoluble fiber network for texture and suspension

MCC is produced by controlled hydrolysis of high-purity cellulose, yielding microcrystalline particles with high surface area. Unlike soluble gums that thicken by dissolving, MCC functions mainly by forming a stable particulate structure in water when properly dispersed. This structure provides yield stress (helps keep particles suspended), contributes to creamy mouthfeel and can reduce syneresis. Many beverage and dairy applications use co-processed systems (commonly MCC with a small amount of CMC) to improve dispersion and stability. Grade selection (particle size, bulk density, dispersion behavior) and process conditions (shear, hydration) are key to performance.

Key characteristics

Ingredient type: purified cellulose particles (insoluble dietary fiber) used as texturizer/stabilizer.
E-number: E460(i) (microcrystalline cellulose).
How it works: forms a fine particulate network in water under shear (“cellulose gel”), creating yield stress and stable texture.
Texture: improves creaminess and body with minimal sweetness or flavor contribution.
Stabilization: helps suspend cocoa, minerals, proteins and other particulates; reduces creaming/sedimentation (system dependent).
Syneresis control: can help reduce water separation in sauces and dairy desserts.
Fat mimetic: supports mouthfeel in reduced-fat products by adding body and lubricity perception.
Process: performance depends on adequate dispersion/shear; co-processed MCC systems are often preferred for beverages.
Labeling: typically declared as “microcrystalline cellulose” or “cellulose” (regional rules apply).
Applications: beverages, dairy/plant-based drinks, sauces/dressings, bakery creams, processed foods and nutrition products.

Atlas supports formulators in selecting MCC grades or MCC-based systems to match your process (high shear mixing, homogenization, UHT) and stability targets.

Indicative specification points

Specifications vary by producer and grade. Typical parameters include:

Appearance: white to off-white powder, free-flowing.
Moisture: controlled for stability and handling.
Particle size distribution: grade-defining; influences mouthfeel and suspension power.
Bulk density: relevant for handling and dosing.
pH (dispersion): indicative range.
Loss on drying / ash: controlled per standard.
Degree of polymerization / identity tests: per applicable pharmacopeial/food standards (grade dependent).
Microbiological criteria: controlled for food ingredient use.
Contaminants/heavy metals: controlled per applicable regulations and standards.

Each batch is delivered with a Certificate of Analysis (COA) and technical data sheet. Additional documents can include GMO status, allergen declarations, dietary suitability (vegan/vegetarian), Halal/Kosher where applicable, and compliance statements depending on grade and producer.

Beverages (cocoa, fortified, protein and plant-based)

Chocolate and cocoa drinks: helps keep cocoa particles suspended and improves smoothness.
Fortified beverages: supports suspension of calcium/mineral systems and insoluble actives (validate ion interactions and pH).
Protein beverages: helps manage sedimentation and mouthfeel in high-protein systems (test with your protein type and heat treatment).
Plant-based drinks: improves body and stability in oat/almond/soy formulations (system dependent).

Dairy & desserts

Yogurt drinks and dairy beverages: enhances mouthfeel and reduces separation.
Dessert creams and puddings: supports body and helps reduce syneresis.
Reduced-fat dairy: helps restore creamy texture when fat is lowered.

Sauces, dressings & savory

Dressings and emulsified sauces: improves body and stability and can reduce creaming (with emulsifiers).
Sauces and gravies: contributes smooth texture and can help manage water separation.

Low-fat / reduced-sugar foods

Fat mimetic functionality: improves “creaminess” perception and mouthfeel in reduced-fat foods.
Helps stabilize texture when sugar/solids are reduced in some systems (validate by application).

Formulation guidance

Dispersion is critical: MCC requires adequate shear to form a stable network. Co-processed MCC systems (e.g., MCC+CMC) are often easier to disperse in beverages.
Addition order: pre-blend with dry ingredients or create a slurry as recommended; add under high agitation to avoid fish-eyes/lumps.
Homogenization: beverage systems often benefit from homogenization to optimize stability and mouthfeel.
pH & ions: test in fortified systems—minerals and salts can influence stability; adjust with sequestrants or other hydrocolloids as needed.
Dosage: optimize to balance mouthfeel vs. potential chalkiness; particle size selection is key.

Stabilize beverages with cellulose gel systems

Atlas can supply MCC and MCC-based stabilizer systems for beverages, dairy and sauces, including options designed for easier dispersion and robust suspension. Share your product type, process (shear/homogenization/UHT), pH and fortification profile—our team will propose suitable grades and documentation.

Discuss MCC supply

Quality & documentation

Supplied as food-grade microcrystalline cellulose (E460(i)) with agreed specification for particle size, moisture and microbiological limits.
Available as MCC powder and co-processed stabilizer systems (commonly MCC with small amounts of CMC) depending on application needs.
Each batch delivered with a Certificate of Analysis (COA) and technical data sheet.
Documentation can include GMO status, allergen declarations, dietary suitability (vegan/vegetarian), Halal/Kosher where applicable and compliance statements (grade/market dependent).
Production sites typically operate under recognized food safety systems such as HACCP and FSSC/ISO 22000 (producer dependent).
Customers remain responsible for finished-product compliance, labeling and permitted use levels in destination markets.

Packaging, storage & logistics

Packaging options: multiwall paper bags with inner liners; big bags available for industrial users (producer dependent).
Store in a cool, dry area away from moisture and strong odors; reseal opened packs to prevent caking and contamination.
Use FIFO inventory management; confirm shelf life on COA/label and monitor dispersion performance over time.
Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export/customs and quality documentation coordinated from Ankara.

To receive a tailored offer, please share your application (beverages/dairy/sauces/low-fat systems), desired format (MCC powder vs. MCC system), process conditions (mixing shear, homogenization, UHT), pH and fortification/mineral profile, annual volume, packaging preference, and documentation needs (COA, Halal/Kosher where applicable, non-GMO, etc.) and destination markets/ports. Our team will recommend suitable MCC grades and stabilizer system options.