APB produces a powdered Cellulose-MICCEL-P which consists of pure alpha cellulose to facilitate usage in the food industry. Its particles are rod shaped, which above certain concentration build a three dimensional network in water system through hydrogen bonding. Being so stable in nature, it is often use in the food industry as an additive because it improves stability, gives an improved texture, increases consistency and creaminess in case of liquid consumables, acts as a bulking agent, and an anti-sticking extrusion aid. It also reduces fat pickup in fried foods and gives them their golden yellow color.

MICCEL-P Application Key Benefits in Food


Bhujiya, Namkeen, Mixture (Use 2-4%)   

Low Fat Take – up without diminishing taste, maintain freshness, increased shelf life, & improve Appearance – Reduced brown & black batter particles after frying appearance is golden yellow

Baked Items (Use 2-4%)

Higher dough yield (8-15%), Bake Stability, Maintain Freshness, creamy feel, Reduce Calorie and carbohydrate content, reduced breaking and abrasion of shortbread, wafers and biscuits


Diet & Health Beverages (use 2-6%)   

Low Fat Take Good Texture, Dietary fiber, non-caloric bulking agent

Chocolate Milk (Use 2-4%)

Stable at high & ambient temperature, adds creaminess, adds opacity

Chocolate Milk
ice cream

Ice Cream (Use 2-4%)  

Controlling ice crystal growth, non-caloric bulking agent

Shredded Cheese (Use 4-6%)

Anticaking agent, mouth feels in low fat products


Cook-in Sauces (Use 2-6%) 

Improved cling, controlled viscosity and texture in the jar and after cooking


Approved by General Standard for food Additives (GSFA), WHO

Product Advantages

Dietary Insoluble Fibre, Inert Material, Highly Pure – 99% & White, Natural Fibre, Tasteless

It is advantageous to the manufacturer to enhance the functional properties of food

  • Reduced fat pick-up / Providing non calorie solid
  • Crispiness & Non Browning properties give golden
  • Yellow colour to all Indian fried foods
  • To reduce loss of moisture
  • Inertness
  • Improve microwave properties
  • Bulking agent
  • Anticaking agent
  • Binding & Thickening agent
  • Stabilizer
  • Emulsifier
  • Volume Enhancement
  • Improve cling
  • Filler
  • Anti-Sticking extrusion aid

Dietary Fibre


Appearance White/odorless
Characteristic Fine powder, white colour, odour neutral
Cellulose (Dietary fiber) content % by mass, (Assay method-National Formulary) Approximate 99.5
Identification Complies
Moisture, %Max 7
Assay, % Celluose 97-102
Ether Soluble Substance, % Max 0.15
Water-soluble substance, % Max 0.16
Starch Absent

Typical Nutritional Profile of MICCEL-P

Components Typical value
Calories (Kcal/g) 0
Total Dietary Fiber (% dry basis) >99
Total Fat(%) 0
Cholesterol(%) 0
Protein (%) 0
Ash (%,800 C) 0.3
Moisture, (%) 5-7
Sodium (PPM) 500-700
Calcuim (PPM) 100
Iron (PPM) 100

Physical Characteristic (APB Standards)

Screen analysis
Wt+60 Mesh1 NMT
Wt+200 Mesh 30NMT
NMT- Not more than
NLT- Not less than