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 Is Microcrystalline Cellulose (MCC) Gluten Free

    Is Microcrystalline Cellulose (MCC) Gluten Free

    by Terry Zhai 2015-05-26

    Microcrystalline Cellulose (MCC) is a purified partially hydrolyzed cellulose, available as fine white or almost white odorless powder. It's widely used as anti-caking agent, fat substitute, emulsifier, extender, and bulking agent in food production with E number E460 in food production for its a great substitute in vegan recipe.

    Is Microcrystalline Cellulose (MCC) gluten free?

    Yes. Microcrystalline Cellulose (MCC) is gluten free and widely used in gluten free food to provide a texturizer, an anti-caking agent, a fat substitute, an emulsifier, an extender, and a bulking agent to vitamin supplements or tablets.

    Why is Microcrystalline Cellulose (MCC) gluten free?

    To answer this question, we need to clarify another question: what is gluten. Gluten is protein composite found in wheat and related grains, including barley and rye. (Wikipedia) First, gluten is a protein. Second, gluten is mainly found in wheat and related grains. As we mentioned before, Microcrystalline Cellulose (MCC)is a hydrolyzed cellulose which is significantly different from protein. Raw materials used in manufacturing of Microcrystalline Cellulose (MCC) are Cellulose; Microcrystalline Cellulose (MCC) barely includes gluten impurity. So, Microcrystalline Cellulose (MCC) is gluten free.

    How is Microcrystalline Cellulose (MCC) used in gluten free food?

    Microcrystalline Cellulose (MCC) is widely used in food production to provide a texturizer, an anti-caking agent, a fat substitute, an emulsifier, an extender, and a bulking agent to vitamin supplements or tablets. Microcrystalline Cellulose (MCC) is usually used in processed food rather than daily recipe.

    Why should you go Gluten free?

    Celiac disease: Celiac disease is an autoimmune disease that attacks the small intestine due to the presence of gluten, for which a gluten-free diet is the only medically-accepted treatment. In 2009 research showed between 0.5 and 1.0 percent of people in the US and UK are sensitive to gluten due to celiac disease. So people with Celiac disease have to stick to gluten free diet to avoid unexpected side effect caused by consumption of gluten.

    Non-celiac gluten sensitivity: Some people may be sensitive to gluten but do not have celiac disease and feel better on a diet with less gluten. However, there are no specific symptoms confirmed. Non-celiac gluten sensitivity also drives more people to gluten free diet when people believe that they feel better when eating gluten free.

    As a top supplier of food ingredients, Foodchem has been supplying gluten free Microcrystalline Cellulose (MCC) for over 10 years. Feel free to contact us if you need gluten free Microcrystalline Cellulose (MCC). Email: inquiry@foodchem.cn. Tel: +86-21-2206-3075.

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