Particle suspension
The microfibril network provides structural support for cocoa, spices and other fine particles, reducing their tendency to settle during storage.
Food applications
Food and beverage formulation
Food-grade cellulose microfibrils support particle suspension, oil-water interface stability and structural control in liquids, emulsions and composite food systems.
20–40 nmMicrofibril diameter
3DContinuous microfibril network
3 typesPriority food systems
01 / Application needs
Design formulations around particles, oil phases and flow behaviour
Beverages, sauces and composite foods differ in particle density, oil-phase ratio and processing conditions, creating different requirements for suspension stability and mouthfeel. After dispersion in the aqueous phase, CocoCel™ cellulose microfibrils form a continuous network that can be used as a material tool in food-structure design.
Product introduction should be verified against the target food category, regulatory requirements, pH, ionic environment, processing shear and storage conditions. A single use level cannot replace formulation-specific evaluation.
Define the key tasks within the target system
Oil-water interface
High-aspect-ratio microfibrils can participate in oil-water interface construction for studies involving food oils and flavour-oil emulsions.
Process compatibility
Evaluate dispersion state, rheology and long-term stability against shear, temperature, pH and ionic conditions.
03 / Material observation
Structures and application forms
04 / Typical scenarios
Application-development priorities
Beverages and dairy drinks
Focus on particle distribution, sedimentation, flow and appearance consistency after storage.
Sauces and seasonings
Evaluate the structural stability of solids, oil and water phases at the target pH and salinity.
Bakery and composite foods
Verify material compatibility with oil phases, powders and the intended production process.
05 / Related products
Review the corresponding product resources
Product pages present material structure, application data and suggested verification items. Refer to the latest product resources for current specifications.
06 / Development verification
Confirm these items in the target system
01Food regulations and product specifications
02Target-system pH and ionic environment
03Processing shear and order of addition
04Storage stability and sensory evaluation
Technical discussion
View contact details Discuss formulations, samples and verification conditions with our team
Please provide the target product format, base system and key evaluation criteria so that we can discuss the appropriate product resources.