DuPont expands MCC offering

DuPont Nutrition & Health is expanding its microcrystalline cellulose (MCC) offering through an extended agreement with Taiwan-based Mingtai.

The agreement includes development, production, distribution, marketing and sale of the hydrocolloid to the global food industries.

In 2009, DuPont Nutrition & Health entered into the MCC gum industry via a strategic partnership with Mingtai, with the goal of developing MCC-based solutions for the food industry.

Following the success of the partnership and growing MCC demand, Mingtai significantly increased its food grade MCC capacity, and that expansion is now complete.

“MCC facilitates unique functionalities and, after the launch of our food grade MCC product range, we have seen major interest from the market,” says Jean-Baptiste Dufeu, cellulosics business manager for DuPont Nutrition & Health. “MCC is one of the fastest growing hydrocolloids and this expansion allows DuPont to continue growing with our customers. The new production line in Taiwan includes state-of-art technology.”

MCC provides a fat-like mouthfeel and replaces fat in a number of emulsified products such as mayonnaise, creamy dressings, processed cheese, desserts and culinary specialties. MCC is also used for the suspension of particles in chocolate and diluted milk, as well as nutritional drinks.