microcrystalline cellulose CAS 9004-34-6, microcrystalline cellulose, CAS 9004-34-6
CAS : 9004-34-6
Formula : (C12H20O10)n
Mol. wt. : 324.28
EINECS : 232-674-9
| CAS | 9004-34-6 |
| Molecular formula | (C12H20O10)n |
| Molecular weight | 324.28 |
| EIENCS | 232-674-9 |
| Form | Powder |
| Melting point | 76-78 °C(Solv: acetone (67-64-1); chloroform (67-66-3)) |
| boling point | / |
| Density | 1.5 g/cm3 (20℃) |
| Solubility | insoluble |
| PKA | / |
| Color | White or nearly white |
| Storage temp | room temp |
Microcrystalline cellulose (Microcrystallinecellulose, MCC) is a natural cellulose by acid hydrolysis to limit the product of the degree of polymerization, its color is white or almost white Chemicalbook, odourless, tasteless, particle size generally about 2 ~ 80 microns, It has the advantages of low density, high modulus, renewability, degradability and wide availability, and can be used as a reinforcing agent for composite materials to improve their performance.
Microcrystalline cellulose generally has a lower density when freeze-dried and a higher density when spray-dried. The moisture content is approximately 5%. Microcrystalline cellulose is dispersible but insoluble in water, insoluble in dilute acids, organic solvents and oils, swells and partially dissolves in dilute alkaline solutions. When microcrystalline cellulose powder is dispersed in water, a white and transparent gel or paste is obtained. Except for the extremely dilute ones, it remains stable after being placed for many years.
Microcrystalline cellulose is mainly used as a calorie-free food additive, a pharmaceutical excipient and dispersant, a packing material for thin-layer chromatography and column chromatography, a color carrier for dyes and pigments, a reinforcing packing material for thermosetting resins and thermosetting laminated materials, a coating, an emulsifier, and can also be used in water-based paints and the ceramic industry.
ADI is not subject to special regulations (FAO/WHO, 2001).
GB 2760-2001: All kinds of food, subject to GMP. FAO/WHO, 1985(g/kg) : light cream, whipped cream 5, edible ice and with cold drinks 10.
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