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Tabulose SC® 580

1 of 4 products in this brand
Tabulose SC® 580 has a viscosity in water at 1.2%: 72 – 168 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-580 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.

Ingredient Name: Microcrystalline Cellulose

Functions: Stabilizer, Suspending Agent, Thickener, Viscosity Modifier

Labeling Claims: Gluten-free, Lactose-free, Sugar-free

Physical Form: Powder, Solid

Features: Broad pH Stability, Excellent Stability, Improved Stability, Odorless

Technical Data SheetSafety Data Sheet

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Identification & Functionality

Ingredient Name

Microcrystalline Cellulose

Food Ingredients Functions

Stabilizer,

Suspending Agent,

Thickener,

Viscosity Modifier

Ingredients
Microcrystalline Cellulose
Food Additive Number
E 460(i), INS 460(i)
Technologies

Food Ingredients

Product Families

Food Ingredients — Functional Additives

Processing Aids

Food Ingredients — Texture & Consistency

Stabilizers,

Starches & Thickeners

Features & Benefits

Labeling Claims

Gluten-free,

Lactose-free,

Sugar-free

Food Ingredients Features

Broad pH Stability,

Excellent Stability,

Improved Stability,

Odorless

Functions
  • Stabilizer
  • Thickener
  • Suspension
  • Agent
  • Fat
  • Substitute
  • Body
  • Agent
  • Secondary
  • Emulsifier
  • Creaminess
  • Agent
Product 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.

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Beverage

Other Non-Alcoholic Beverages,

Tea, Cocoa & Coffee

Food & Nutrition — Food

Bakery,

Confectionery,

Convenience Foods,

Dairy,

Dairy Substitutes,

Desserts & Fruit Preparations,

Savory & Culinary

Food & Nutrition — Nutrition & Well Being

Functional Foods

Food & Nutrition Applications

Brownies,

Cakes,

Creamer,

Creams,

Dairy Drinks,

Dessert Toppings,

Filling Applications,

Frozen Desserts,

Ice Cream,

Mayonnaise,

Meal Replacers,

Non-Dairy Milk,

Powder Shakes,

Salad Dressing,

Sorbet

Applications
  • Non-dairy beverage (soy Coconut, rice and almond)
  • Dairy Beverage
  • Cake and brownie
  • Heavy cream
  • Whipped cream
  • Coconut milk
  • Mayonnaise
  • Salad Dressing
  • Bake stable filling for bakeries
  • Shake (meal replacement)
  • Ice cream sherbet and cold dessert
  • Ice cream topping
  • Coffee creamer

Properties

Physical Form

Powder,

Solid

Typical Properties
ValueUnitsTest Method / Conditions
Solid Content1.2%—
Viscosity72 - 168cps—
Composition
ValueUnitsTest Method / Conditions
MCC86.2 - 91.7%—
CMC8.3 - 13.8%—

Regulatory & Compliance

Chemical Inventories

AICS (Australia),

ECL (Korea),

ENCS (Japan)