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TABULOSE Colloidal Microcrystalline Cellulose Brand
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3 products found on TABULOSE Colloidal Microcrystalline Cellulose
Tabulose® Sc-591 F Colloidal Microcrystalline Cellulose product card banner

Roquette

TABULOSE® SC-591 F Colloidal Microcrystalline Cellulose

Applications: Dairy Substitutes, Other Nutrition Applications, Cereals & Snacks

Product Families: Stabilizers, Starches & Thickeners

End Uses: Filling Applications, Ready Meals, Functional Foods

TABULOSE® SC-591 F is a co-processed microcrystalline cellulose (MCC) and carboxymethylcellulose sSodium (CMC) that can be used as a stabilizer, suspending agent and thickener in a variety of food and beverage applications. Benefits Gluten-free Sugar-free Calorie reduction Fat reduction Features Water dispersible Stable over wide temperature and pH ranges Smooth, creamy texture

Tabulose® Sc 611 Colloidal Microcrystalline Cellulose product card banner

Roquette

TABULOSE® SC 611 Colloidal Microcrystalline Cellulose

Applications: Dairy Substitutes, Other Nutrition Applications, Cereals & Snacks

Product Families: Stabilizers, Starches & Thickeners

End Uses: Filling Applications, Weight Management Products, Sports Nutrition

TABULOSE® SC 611 is an efficient suspending agent for suspensions, emulsions and reconstituable suspensions. Features Hydrates quickly Co-processing ensures perfect stability to the three-dimensional gel formed upon hydration 

Tabulose® Sc 681 Colloidal Microcrystalline Cellulose product card banner

Roquette

TABULOSE® SC 681 Colloidal Microcrystalline Cellulose

Applications: Other Nutrition Applications, Cereals & Snacks, Other Food Applications

Product Families: Stabilizers, Starches & Thickeners

End Uses: Filling Applications, Ready Meals, Functional Foods

TABULOSE® SC 681 Colloidal Microcrystalline Cellulose is a co-processed microcrystalline cellulose (MCC) and carboxymethylcellulose sodium (CMC) that can be used as a stabilizer, suspending agent and thickener in a variety of food applications. Benefits Gluten-free Sugar-free Features Water dispersible Stable over wide temperature and pH ranges Smooth and creamy texture