Notes

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Illustration of a male scientist with a lightbulb above his head poruing a bag into a machine.

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# We have a new idea!

# A unique stabilizer consisting of submicron cellulose crystallites

# A new and better solution to the problem of stabilizing emulsions is Avicel CL-611 cellulose gel. And, it works under the most difficult for-mulating, processing and distribu-tion conditions. Avicel CL-611 is FMC Corporation's newest addition to its growing fam- ily of problem solving cellulose gels. Its higher colloidal content, and its ease of dispersion, demonstrate improved efficiency with lower vis-cosities, and smoother more pour- able body than other Avicel MCC products. Avicel colloidal gels contain sub-micron cellulose crystallites which disperse freely into the aqueous water phase of food formulations and, depending on the type of Avicel, can stabilize, thicken, suspend, or gel. Because these insoluble cellulose particle have a simul-taneous affinity for both oil and water, many will locate in the oil/ water interface surrounding and stabilizing the oil globules, as well as stabilizing the aqueous phase. The microcrystalline cellulose par-ticles are stable to shear, freezing. and will not even retrograde in low pH systems requiring sterilization. The excellent stabilizing properties of microcrystalline cellulose have been amply demonstrated in such products as canned meat spreads, whipped toppings and frozen des-serts. New CL-611 improves these demonstrated microcrystalline cell-ulose properties.

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The illustration shows that FMC has new ideas and technical advancements.

(Francesca Carmaz)

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# Find out how Avicel microcrystalline cellulose can improve your product

# Functionality:

# Cling and flow control

# High temperature emulsion stability

# Ice crystal control

# Tableting binder I

# Improved body and texture

# Foam stability

# Syneresis control

# Flow aid and carrier

# Thickener and gelling agent

# Suspending agent

# Non-nutritive filler

# Extrusion aid

# Applications:

# Heat stable dressings

# Frozen desserts

# Whipped toppings

# Low calorie foods

# Food tablets

# Sauces and gravies

# Suspension of food solids

# Extruded snacks

# Formed foods