Recommendations for Stabilizers in Plant-Based Chicken

Based on your need for food-grade stabilizers like Carboxymethyl Cellulose (CMC) and Microcrystalline Cellulose (MCC) for your plant-based artificial chicken formulation, here are the product recommendations from our selection:

Carboxymethyl Cellulose (CMC)

Both available CMC products are suitable for increasing viscosity and acting as a gel/thickener in food products. The choice depends on the desired texture and thickness:

• Carboxymethyl Cellulose (CMC, 2000mPa.s.): This offers a higher viscosity (2000mPa.s at 1% concentration) and a higher Degree of Substitution (ds=0.9), which provides good emulsifying properties and resistance to acids and salts. This might be suitable if you need significant thickening or stabilization.
• Carboxymethyl Cellulose (CMC, 1000mPa.s.): This offers a lower viscosity (1000mPa.s at 1% concentration) and a slightly lower Degree of Substitution (ds=0.8). It also functions as a thickener and stabilizer. You can use this for less viscous formulations or combine it with the 2000mPa.s type to fine-tune the texture.

Both types can be used at a rate of 0.1-3% depending on the required viscosity.

Microcrystalline Cellulose (MCC)

We also have Microcrystalline Cellulose products available. While MCC is commonly used in food for texture and binding, the descriptions for the specific products found primarily highlight uses in tablet manufacturing or flavor masking:

• Microcrystalline Cellulose (High Density, 100micron): Described for use in direct compression tableting as a binder/filler, absorbent, or disintegrant.
• Microcrystalline Cellulose (Flavor Masking, Ultra Fine): Described specifically as a flavor masking agent.

While these specific MCC products are described for other applications, MCC in general can contribute to the texture and structure of plant-based meat analogues. However, based on the descriptions focusing on thickening and gelling, the CMC options (Carboxymethyl Cellulose (CMC, 2000mPa.s.) and Carboxymethyl Cellulose (CMC, 1000mPa.s.)) appear to be more directly aligned with the primary function of stabilization and viscosity increase you described.

For stabilization and thickening in your plant-based chicken, we recommend considering the two Carboxymethyl Cellulose options based on your desired viscosity.