Powdered Cellulose for Cheese Industry
Why Powdered Cellulose (E460(ii)) is Used in Cheese
Maintaining quality and consistency in shredded and grated cheese can be challenging due to moisture and fat-related issues. Natural surface moisture and fat can cause cheese particles to stick together, leading to clumping, uneven texture, and poor flow during packaging and use. These problems affect product appearance and can create handling difficulties in automated processing lines.
To overcome these challenges, manufacturers use powdered cellulose (E460(ii)) in the cheese industry as a dependable functional ingredient. As an effective anti-caking agent for cheese, powdered cellulose helps reduce surface stickiness by managing excess moisture and improving particle separation. This keeps shredded and grated cheese free-flowing, visually consistent, and easier to handle during storage and distribution.
In addition to preventing clumping, cellulose-based solutions support texture stability and reliable performance without affecting taste or aroma. This makes powdered cellulose a practical and widely accepted choice for cheese producers focused on improving product quality, shelf stability, and processing efficiency.
What Is Powdered Cellulose (MICCEL-P)?
Odourless, tasteless, and water-insoluble, MICCEL-P is available in a range of particle sizes and forms to suit diverse processing needs. Our cellulose-based excipients are widely used across food, bakery, and dairy applications, where quality and functionality are paramount.
Specifications Table
| Test | Specification |
|---|---|
| Description/ Appearance | White or almost white powder. Exhibits degree of fineness ranging from a free-flowing dense powder to a coarse, fluffy, non-flowing material. |
| Solubility | Slightly soluble in sodium hydroxide solution. (1 in 20); insoluble in water, in dilute acids and in nearly all organic solvents. |
| Identification Test - A | Violet-blue colour should be produced. |
| Identification B(Degree of Polymerisation) | The degree of polymerization is greater than 440 |
| Total Aerobic microbial Count, CFU/g | NMT 1000 |
| Total Combined Yeasts & Moulds Count. CFU/g | NMT 100 |
| Escherichia coli/10g | Should be absent |
| Pseudomonas aeruginosa /g | Should be absent |
| Staphylococcus aureus /10g | Should be absent |
| Salmonella Species / 25g | Should be absent |
| pH | 5.0 to 7.5 |
| Loss on Drying, % | NMT 5.0 |
| Assay, % Cellulose (Calculated on Dried Basis) | NLT 97.0 and NMT 102.0 |
| Residue on Ignition, % (Calculated on dried basis) | NMT 0.3 |
| Water Soluble Substances, % | NMT 1.5 |
| Ether Soluble Substances, % | NMT - 0.15 |
| Heavy Metals, ppm | Max 10 |
| PSD, Weight % retained on 60 mesh (By Retsch, Model-AS200 Digit) | NMT 1 (IH) |
| PSD, Weight % retained on 2000 mesh(By Retsch, Model-AS200 Digit) | NMT 30 (IH) |
| PSD, Passing from 100 mesh | 100% |
| Above batch product complies as per In-House Specification |
| The raw materials, manufacturing process, and finished product do not contain any of the solvents listed under Residual Solvents (Ph. Eur. 5.4; USP <467>) |
| Note: NMT-Not More Than, NLT- Not Less Than, IH-In-House. PSD- Particle Size Distribution. In-House specification may be changed as per customer requirements. |
Role of Powdered Cellulose in Cheese Applications
Anticaking Agent
Inert, Natural & Tasteless
Made from highly pure (99%) alpha cellulose, MICCEL–P is a white, natural, odourless, and tasteless insoluble dietary fiber. It is inert, non-digestible, and derived from renewable plant sources, offering clean-label functionality without impacting flavor or aroma.
Moisture Retention
Helps reduce moisture loss, maintaining texture and product integrity over time.
Reduced Fat Pickup
Limits oil separation and fat absorption, especially in low-fat cheese formulations.
Microwave Performance
Supports better melting and consistency in ready-to-use or heat-and-serve cheese products.
Clean-Label Friendly
Plant-derived, non-digestible, and natural fiber that supports functional and label-friendly formulations. Clean-label solution for food manufacturers.
Key Benefits for Cheese Manufacturers
Longer Shelf Life
Powdered cellulose helps manage moisture and fat migration, supporting improved storage stability and reducing quality deterioration over time.
Improved Product Appearance
By preventing clumping and maintaining particle separation, it keeps shredded and grated cheese visually consistent and appealing.
Better Automation Efficiency
Its anti-caking properties promote smooth flow, helping reduce blockages and improving performance in automated filling and packaging lines.
No Impact on Taste or Aroma
Powdered cellulose is neutral in flavor and odor, allowing manufacturers to enhance functionality without altering the cheese’s sensory profile.
FAQs
Why is powdered cellulose used in shredded cheese?
Does powdered cellulose affect cheese taste?
No, powdered cellulose is tasteless and odourless, so it does not alter the flavor or aroma of cheese. It functions only as a structural and functional ingredient, helping maintain texture and stability without impacting the sensory profile of the final product.
Is powdered cellulose a clean-label ingredient?
Yes, powdered cellulose is derived from plant-based cellulose and is widely recognized as a clean-label, fiber-based ingredient when used in food applications. Its natural origin and functional benefits make it suitable for formulations that aim to maintain transparency and simplicity in ingredient lists.
Can powdered cellulose be used in low-fat cheese?
Yes, powdered cellulose is especially useful in low-fat and reduced-fat cheese formulations. It helps support texture and body, which can be affected when fat levels are lowered. By reinforcing structure and reducing moisture-related issues, it helps maintain product quality and consistency.