Tag: Emulsion stabilizer

According to food science research, starch is one of the most widely used ingredients in processed foods due to its technological versatility and cost-efficiency. The question of why is starch added to food is multifaceted, covering applications that range from home cooking techniques to large-scale industrial manufacturing.

According to extensive scientific research, certain grades of microcrystalline cellulose (MCC) are indeed used as effective suspending agents. In its colloidal form, MCC creates a three-dimensional network that traps and suspends insoluble particles, preventing sedimentation and ensuring product uniformity. This unique functionality makes it a valuable component in various liquid formulations across the pharmaceutical, food, and cosmetic industries.