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Cellulose gel (hydrocolloid) : VIVAPUR® MCG JRS RETTENMAIER France

Cellulose gel (hydrocolloid) : VIVAPUR® MCG

Special chemistry

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FOR PHARMA:

VIVAPUR® MCG is a synergistic, co-processed composite consisting of microcrystalline cellulose (MCC) and sodium carboxymethylcellulose (Na-CMC). It is a unique suspending and emulsifying agent, which facilitates a wide range of liquid dosage forms. Due to its extraordinary stabilizing mechanism, VIVAPUR® MCG can be used with a broad variety of active pharmaceutical ingredients (APIs), offering the opportunity for new applications and line extensions for existing products.

VIVAPUR® MCG is a free flowing powder. After activation, MCG builds an opaque-white dispersion which masks insoluble particles, giving the suspension a homogenous appearance. The dispersed VIVAPUR® MCG is distinguished by an odorless and tasteless, smooth but not slimy mouth feel, and handles flavors well. Upon agitation, MCG dispersions show a time-dependent decrease in viscosity and become liquid. A complete, also time-dependent, regeneration of the viscosity takes place during a subsequent rest period. This thixotropic behavior allows:

  • Outstanding sprayability of nasal sprays
  • Effortless dosing through drenches and dispensers
  • Accurate dosage of oral suspensions
  • Hassle-free handling of activated gel
  • Ideal pumpability
  • Smooth and pleasant swallowing without problems
  • Excellent content uniformity

VIVAPUR® MCG is used as a suspending agent, emulsifier, and thickener for:

  • Oral suspensions
  • Veterinary drenches
  • Nasal sprays
  • Reconstitutable powders
  • Gels, creams, and lotions

VIVAPUR® MCG offers:

  • Easy handling of dry powder
  • Heat stability
  • Compatibility with a wide range of ingredients
  • Stable over a wide pH range
  • Safe for us in animal health products, pediatric suspensions, and nutraceuticals
http://www.jrspharma.com/pharma_en/products-services/excipients/thickeners/vivapur-mcg.php

FOR FOOD

Applicaton focuses for colloidal systems   Particle stabilisation Chocolate, soy and cereal drinks, cream and non-dairy whipped cream Thermal stability Bake stable fillings and products Foam stabilisation Mousse desserts, cream and non-dairy whipped cream, ice cream Fat replacement Dairy and delicatessen products, meat products 
http://www.jrs.eu/jrs_en/life-science/food/products/functional-cellulose/

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