+919970057680 [email protected] 39/2, Bhilgaon, Khairi, Nagpur, Maharashtra, 440026

The MICCEL grades of Microcrystalline Cellulose of Ankit Pulps and Boards, are widely accepted excipients by a number of leading pharmaceutical industries in India for its quality, consistency and customer service. Microcrystalline Cellulose revolutionized tableting because of its unique compressibility and carrying capacity. Its exhibits excellent properties as an excipient for solid dosages forms, compact well under minimum compression pressures, has high binding capability and creates tablets that are extremely hard & stable, yet disintegrate rapidly.

Silicification of MCC increased physical properties such as true density, Hausner ratio, porosity, ejection force and specific surface area. Other properties such as bulk and tap densities were reduced due to the amorphous and light character of fumed silica.

MICCEL S is the mixture of microcrystalline cellulose and colloidal silicon dioxide (MCC/CSD at 98:2 ratio) and most compactible grade of SMC with flow characteristics similar to doubling the parties size of MCC.

Solution for Suspensions, Lotions and Creams

  1. Suspension : As suspending agent for readily constitutable suspension Absence of sedimentation in some of formulation.
  2. Lotion : As oil/water emulsifier for lotions and creams
  3. Creams : Emulsion Stabilizer and thickener with opacifier for creams and gels.

MICCEL CMC is the mixture of microcrystalline cellulose and carboxymethyl cellulose Sodium various ratio depend on application. We produce different types of grades

Co – Processed IH

Co-processed microcrystalline cellulose-USP with lactose monohydrate – USP IS Provides capability for direct compression, due to increased in flowability and compactability.

MICCEL – L is the mixture of microcrystalline cellulose 25% and ALPHA Lactose Monohydrate 75%

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.

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