Cellulose Gel
AMBICEL MBC
Dispersible cellulose
Microcrystalline cellulose gel
Co-processed Microcrystalline Cellulose and Carboxymethylcellulose Sodium

Ambicel MBC is water insoluble hydrocolloid. It has got excellent dispersibility in water. Sodium Carboxymethylcellulose is co-processed with partially depolymerized highly purified cellulose to make Ambicel MBC. Incorporation of Sodium Carboxymethylcellulose in the microfibrils of Microcrystalline Cellulose before drying prevents bonding of microfibrils during drying.

This action of Sodium Carboxymethylcellulose (CMC) makes Ambicel MBC higly dispersible Gel forming cellulose. After stirring in water Ambicel MBC forms either colloidal sol or white opaque gel, depending upon concentration. Individual microfibrils of cellulose get separated when dispersed in water and forms gel or colloidal dispersions. In water, with shear, Ambicel MBC forms a three-dimensional matrix comprised of millions of insoluble microcrystals that form a stable, thixotropic gel.

APPLICATIONS OF AMBICEL MBC

Applications of Ambicel MBC by virtue of their special qualities are given below:

  • 1] Emulsion Stabiliser: Pharmaceutical and cosmetic creams
  • 2] Foam Stabiliser: Aerosol Foams
  • 3] O/W emulsifier Pharmaceutical and Cosmetic Lotions and Creams
  • 4] Suspending Agent: Pharmaceutical & Cosmetic Susapension, Reconstitutable suspensions
  • 5] Body Agent, Stiffener, Opacifier: Pharmaceutical & Cosmetic Creams, Cosmetic Gels, Vaginal Gels



FOOD APPLICATIONS

Ambicel MBC finds applications in food products as additive in dairy products such as butter and cheese. It gives a good mouth feel to frozen deserts and ice creams. It prevents crystal formation in ice creams and acts as stabilizer. It has excellent Freeze-Thaw stability and hence it finds application in wide range of frozen products. In cheese & butter it finds application to get better spreadability. Due to high water binding capacity and emulsion stabilization property, it imparts good texture and creaminess to dairy product, prevents fat separation. It reduces fat content and calorie reduction also imparts dietary fiber enrichment. In yogurts it improves creaminess and better mouth feel. It substitutes starch due to better gloss, appearance and color of the products. Anticaking property of Anbicel MBC is useful in Cheese powder, Grated and shredded cheese. Longer shelf life of dairy products by virtue of surface moisture reduction is the greatest advantage of Ambicel MBC in dairy products. Ambicel MBC provides a stabilizer system for preparing a product having a dairy-like base which can withstand sufficient heat processing to provide shelf stable cans of the product. The stabilizer system comprises a combination of Ambicel MBC in a base of milk solids, oils or partially hydrogenated oils, emulsifiers, acids, and phosphates. The texture of the product may that of fresh sour cream, fresh cream cheese, fresh cream, or fresh farmer cheese, depending upon the amount of stabilizer included in the formutation



PHARMACEUTICAL AND COSMETICS

Ambicel MBC is used in pharmaceutical suspensions, emulsions, nasal sprays, and creams. The wide range of thixotropies, viscosities, gel strengths, and dispersion characteristics of this product line provide unparalleled suspension stability and functional versatility. Due to versatility in thixotropic properties and Gel strengths Ambicel MBC is highly useful in Cosmetic preparations like, creams, lotions and pastes. It also finds application in topical drug delivery system. Ambicel MBC is also used in oral care formulations like tooth paste and dentifrice.

  • MSDS Mabicel
  • Certificate of Analysis MBC611
  • Certificate of Analysis MBC581
  • Certificate of Analysis MBC591

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