Tabulose SC® 200
Tabulose SC® 200 has a viscosity in water at 1.2%: 35 - 135 cps. It is a product resulting from a co-processing of microcrystalline cellulose (MCC) and carboxymethylcellulose sodium (CMC). In this process, the CMC turns the MCC, which is insoluble, into an ingredient dispersible in water. When the finished co-processed product is subjected to suitable agitation, it forms an opaque white gel with thixotropic nature. Tabulose SC-200 has the ability to suspend particles through the formation of a three-dimensional network and not just by increasing the viscosity. It is also stable over a wide temperature range, and with a pH between 3.5 and 11.0.This food stabilizer is very heat resistant and makes for a good thickener in food applications such as ice cream, marshmallows, mayonnaise, salad dressings and powder shakes.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
- Other Non-Alcoholic Beverages
- Tea Cocoa & Coffee
- Bakery
- Confectionery
- Convenience Foods
- Dairy
- Dairy Substitutes
- Desserts & Fruit Preparations
- Savory & Culinary
- Functional Foods
Product Families
- Processing Aids
- Stabilizers
- Starches & Thickeners
Other characteristics
- Brand
- Tabulose SC
- Features
Excellent Stability, Improved Stability, Odorless
- Functions
Stabilizer, Suspending Agent, Thickener, Viscosity Modifier
- Ingredient Name
- Microcrystalline Cellulose
- Labeling Claims
- Gluten-free, Lactose-free, Sugar-free
- Gluten-free
- Lactose-free
- Sugar-free
- Markets
- Food & Nutrition
- Function
- Stabilizer
- Thickener
- Suspension
- Agent
- Fat
- Substitute
- Body
- Secondary
- Ingredient
- Microcrystalline Cellulose
- Technology
- Food Ingredients
- HIGHLIGHTS
TABULOSE SC® is a co-processed product composed of Microcrystalline Cellulose (MCC) and Sodium Carboxymethylcellulose (CMC). The co-processing comprises the application of energy via an intensive uniformity of the ingredients involved, resulting in a product of unique performance and function. In the image below we can see the difference between a co-processed and a simple mix, both dispersed in water. To reach the maximum efficiency, TABULOSE SC® needs to be dissolved in a liquid phase, water or milk, thus being activated through the application of shear forces.
- Chemical Inventories
- AICS (Australia)
- ECL (Korea)
- ENCS (Japan)
- Food Additive Number
- E 460(i), INS 460(i)
- Food Ingredients Features
- Excellent Stability
- Improved Stability
- Odorless
- Food Ingredients Functions
- Stabilizer
- Suspending Agent
- Thickener
- Viscosity Modifier
- Food and Nutrition Applications
- Brownies
- Cakes
- Creamer
- Creams
- Dairy Drinks
- Dessert Toppings
- Filling Applications
- Frozen Desserts
Technical data
Table 1 of 2
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Solid Content | 1.2 | % |
| Viscosity | 35 - 135 | cps |
Table 2 of 2
2 rows| Characteristic | Value | Unit |
|---|---|---|
| MCC | 80.0 - 88.0 | % |
| CMC | 12.0 - 20.0 | % |
