Microcrystalline cellulose (MCC) is a purified, partially depolymerized form of cellulose that appears as a fine, white, odorless, and tasteless powder. It is derived primarily from plant sources such as wood pulp or cotton linters through acid hydrolysis, which removes the amorphous regions of cellulose, leaving behind crystalline portions. Owing to its excellent compressibility, binding properties, and chemical stability, MCC finds extensive use across various industries, particularly pharmaceuticals, food, and cosmetics.
In the pharmaceutical industry , microcrystalline cellulose is widely used as an excipient. It serves primarily as a binder and filler in tablet formulations, enabling tablets to retain their shape and integrity without compromising dissolution. Its high compressibility allows for the production of tablets with uniform weight and density, enhancing drug efficacy and stability. MCC is also used in capsule formulations and acts as a disintegrant, aiding in the breakdown of tablets in the digestive tract for effective absorption.
Within the food industry , MCC functions as a fat replacer, bulking agent, texturizer, and stabilizer. It is commonly added to low-fat or reduced-calorie foods to provide a creamy texture and improved mouthfeel. In dairy products, bakery items, dressings, and beverages, MCC contributes to uniformity and viscosity without adding calories. Its inert nature, coupled with high dietary fiber content, makes it suitable for health-conscious formulations and dietary supplements.
In the pharmaceutical industry , microcrystalline cellulose is widely used as an excipient. It serves primarily as a binder and filler in tablet formulations, enabling tablets to retain their shape and integrity without compromising dissolution. Its high compressibility allows for the production of tablets with uniform weight and density, enhancing drug efficacy and stability. MCC is also used in capsule formulations and acts as a disintegrant, aiding in the breakdown of tablets in the digestive tract for effective absorption.
Within the food industry , MCC functions as a fat replacer, bulking agent, texturizer, and stabilizer. It is commonly added to low-fat or reduced-calorie foods to provide a creamy texture and improved mouthfeel. In dairy products, bakery items, dressings, and beverages, MCC contributes to uniformity and viscosity without adding calories. Its inert nature, coupled with high dietary fiber content, makes it suitable for health-conscious formulations and dietary supplements.
