Microcrystalline cellulose (MCC) is a purified derivative of cellulose, the most abundant organic polymer found in nature. Production involves chemical treatment, such as acid hydrolysis, which isolates the highly ordered, crystalline microfibrils by removing weaker regions of the cellulose structure. This results in a fine, white, odorless, and tasteless powder used globally as an additive in consumer products.
Why MCC is Used as an Ingredient
MCC is widely adopted due to its versatility and cost-effectiveness. Chemically, MCC is inert, meaning it does not react with other ingredients. This is paramount for maintaining the stability and efficacy of complex formulations like medications and processed foods, ensuring the finished product remains consistent over its shelf life.
MCC’s high purity and consistent particle size contribute to excellent flow properties in manufacturing machinery. It also possesses superb compressibility, allowing it to be compacted into hard, durable forms. Because MCC is a non-digestible fiber, it is virtually calorie-free, making it attractive for low-calorie and reduced-fat food markets.
Specific Roles in Food Products
In the food industry, MCC functions primarily as a non-caloric bulking agent and texturizer. It is incorporated into low-fat and diet foods to mimic the rich, creamy mouthfeel of fat-containing ingredients, serving as an effective fat substitute in products like salad dressings and frozen desserts. MCC binds water to form a stable gel-like network, which imparts a smoother texture and controls ice crystal formation in items such as ice cream and whipped toppings.
MCC acts as a stabilizer in emulsions, helping to maintain the consistency of mixtures like sauces and dairy-based beverages by preventing ingredients from separating. Due to its fine powder form and moisture-absorbing capacity, MCC is also an excellent anti-caking agent. When added to powdered foods, such as grated cheese or spice blends, it prevents particles from clumping together, ensuring they remain free-flowing.
Functions in Drug and Supplement Production
Microcrystalline cellulose is widely used in the pharmaceutical and supplement sectors as an excipient—an inactive substance that serves as a vehicle for the active drug or nutrient. It is used in over 50% of tablet formulations globally. One primary function is as a strong dry binder, essential for creating tablets via a manufacturing process called direct compression.
Under the pressure of tableting, the MCC particles plastically deform and create powerful hydrogen bonds. This results in a cohesive, structurally sound tablet that resists breaking during handling. This binding property allows for the creation of uniform, durable tablets, even when the active ingredient itself has poor compression qualities. MCC is also employed as a filler or diluent to bulk up the total volume of a tablet when the dose of the active pharmaceutical ingredient is small.
MCC also functions as a disintegrant. Once the tablet is ingested, the porous MCC particles rapidly draw in water, causing the tablet structure to swell and break apart into smaller fragments. This rapid disintegration is necessary to release the active drug substance into the gastrointestinal tract quickly, which influences the drug’s dissolution rate and overall bioavailability.
Safety, Digestion, and Nutritional Value
Microcrystalline cellulose is a recognized food additive, holding the regulatory status of Generally Recognized As Safe (GRAS) in the United States. Structurally, MCC is a carbohydrate polymer composed of glucose units, making it chemically similar to insoluble fiber found naturally in plants. Because the human digestive system lacks the necessary enzymes to break down these chemical bonds, MCC is non-digestible and non-absorbable.
MCC passes through the stomach and intestines largely intact, providing no usable nutrients or caloric content to the body. It acts as dietary bulk, which can aid in promoting regular bowel movements, similar to other insoluble fibers. Consuming large quantities, however, may lead to minor, temporary gastrointestinal effects, such as bloating or gas.