Description

Microcrystalline cellulose (Cellulose gel) (E460) for dairy or vegetable proteins (stabilisation in sensitive dairy applications), neutral pH, requires high shear for activation; stable at ambient temperature. IMCD has an extensive range of solutions and if you haven’t found exactly what you are looking for, please get in touch. This product is available to you as it is authorised for sale in your registered country. It must not be resold outside your registered country.

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