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| Application |
Type of Avicel MCC |
Functions and Benefits |
| Bar Mixes |
Colloidal |
-Adds creaminess and pulpiness; stabilizes emulsion; suspends solids; adds opacity |
| Batters & Breadings |
Colloidal |
- Improves cling; reduces drying time; reduces fat absorption during frying; reduces sogginess if finished product stored under heat lamps |
| Chocolate Drinks |
Colloidal |
- Adds creaminess; suspends solids; stable under high temperature processing; adds opacity |
| Confections |
Powdered |
- Controls moisture absorption; non-nutritive bulk filler |
| Dressings |
Colloidal |
- Enhances the mouthfeel characteristics; mimics the mouthfeel of oil; stabilizes emulsions; suspends solids; improves cling; opacifier |
| Fillings |
Colloidal |
- Prevents boil-out; improves texture and flavor release |
| Food Service |
Colloidal |
- Stabilizes microwave sauces; reduces skinning on sauces held on steam table; helps keep fried foods crisp under heat lamps; reduces fat pick up during frying |
| High Fiber Drinks |
Powdered or Colloidal |
- Increases dietary fiber; adds body and creaminess; suspends solids |
Icings
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Colloidal |
- Controls flow and moisture migration; imparts stability; increases creaminess |
| Lowfat Sour Cream |
Colloidal |
- Imparts full-fat mouthfeel; stabilizes the system |
| Puffed Snacks |
Powdered |
- Aids in extrusion process; increases uniformity; promotes finer air cell structure |
| Sauces |
Colloidal |
- Shear stability allows pumping without viscosity loss; stabilizes emulsions; improves cling; adds body and creaminess; prevents boil-out; adds opacity |
| Whipped Toppings |
Colloidal |
- Foam stabilizer |
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| Application |
Type of Avicel MCC |
Functions and Benefits |
| Tablets/Granules |
Cross-linked or Colloidal |
- Accelerates disintegration and dispersion; excellent binder for tablets, granules or any compacted material; superior stability; consistent and reproducible flow rate; good water uptake |
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