Benefits in Food
Benefits
• Thixotropy
Gels made with Neocel® thicken the system and readily break down with shear. When shear is removed, the gel will reform over time with minimal loss to viscosity.
A Non-Newtonian fluid behavior characterized by shear-thinning and time-dependent viscosity.
• Emulsion Stabilization
Neocel® is not an emulsifier, but it is an excellent emulsion stabilizer that prevents oil separating from the coalescent.
Control
With Neocel
Control
With Neocel
• Emulsion Stabilization
Neocel® is not an emulsifier, but it is an excellent emulsion stabilizer that prevents oil separating from the coalescent.
• Particle Suspension
After proper dispersion, a 3-dimentional network is formed through Hydrogen Bonds among MCC particles. This structure gives Neocel® suspending abilities that can applied in food products.
• Thermal Stability
The influence of temperature on the functions of Colloidal MCC is limited. The excellent thermostability of Neocel® ensures minimal or no product breakdown during high-temperature processes such as cooking, baking, retort, UHT and microwave treatments.
• Frozen-Thaw Stabilization
The insoluble 3-D matrix could trap both solid and liquid particles and prevent the system from collapsing after freeze/thaw cycles. Thus, reducing the usage levels of freeze/thaw agents are possible with the addition of Neocel®.
• Foam Stabilizer
In the application of whipping cream, Neocel® could stabilize and prevent air-foam from rupturing.
Control
With Neocel
Control
With Neocel
• pH Stability
Neocel® exhibits stable viscosity in systems with a wide pH range from 3.5 to 10.0.
• Opacity
The opacity increases with small white particles of Neocel® in the solution.
• Ice Crystal Growth Control
In the application of ice cream, Neocel® could
inhibit ice crystal growth in the product.
• Low-Calorie Food Application
The mouthfeel of Neocel® in salad dressing is similar with oil which provides a smooth texture, so it can be used to replace oil in the application of zero-calorie or low-calorie salad dressing.
• Opacity
The opacity increases with small white particles of Neocel® in the solution.
• Ice Crystal Growth Control
In the application of ice cream, Neocel® could
inhibit ice crystal growth in the product.
• Low-Calorie Food Application
The mouthfeel of Neocel® in salad dressing is similar with oil which provides a smooth texture, so it can be used to replace oil in the application of zero-calorie or low-calorie salad dressing.
• Opacity
The opacity increases with small white particles of Neocel® in the solution.
• Ice Crystal Growth Control
In the application of ice cream, Neocel® could
inhibit ice crystal growth in the product.
• Low-Calorie Food Application
The mouthfeel of Neocel® in salad dressing is similar with oil which provides a smooth texture, so it can be used to replace oil in the application of zero-calorie or low-calorie salad dressing.
