Microcrystalline Cellulose (MCC) is Cellulose derived from plant fiber, insoluble in water and non-gelling.
Used as a non-caloric bulking agent, binding agent, anti-caking agent, emulsifier. It improves the texture of foods, prevent moisture loss and extend the shelf life. May be used as a fat replacer in bakery and meat applications.
It is a common ingredient in baked goods, cereals, and ice cream. Incorporate into dry mixes and shredded cheese to prevent caking and clumping. It provides natural source of dietary fiber with zero calories.
Other Ingredients: Silicon dioxide.