Physical properties of microfibrillated cellulose (MFC) and its carbohydrate mixture.

FUKUI Yoshitaka, HIGUCHI Masaru, MIZUGUCHI Kazuhiko, INNAMI Satoshi

doi:10.4327/jsnfs.39.43

Bibliographic Information

Other Title

微小繊維状セルロース（ＭＦＣ）およびその糖類混合物の物性
ビショウセンイジョウセルロース MFC オヨビソノトウルイコンゴウブ

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Description

MFC was prepared by homogenizing repeatedly dilute slurries of cellulose fibers under high-pressure. Two percent pulp slurries of MFC formed a stable gel in water. Structually, MFC appeared to be web of interconnected fibrils and microfibrils having a diameter below 0.1μm. Surface area of MFC increased to about 200 times compared to that of basic product and pore volume of MFC was very large. These properties of MFC were significantly different from that of common cellulose. The mixtures (Dry-MFC-X) of MFC and several carbohydrates were prepared and their physical properties were investigated. Settling volumes and water retension volumes of MFC and Dry-MFC-X were extremely large compared with those of several insoluble dietary fibers. The aqueous suspensions of MFC and Dry-MFC-X had high viscosity. Consequently, these findings suggest that MFC and Dry-MFC-X have excellent physical properties in relation to physiological action and can be used as a new source of dietary fiber.<BR>(Received February 22, 1985)

Journal

Nippon Eiyo Shokuryo Gakkaishi

Nippon Eiyo Shokuryo Gakkaishi 39 (1), 43-48, 1986

Japan Society of Nutrition and Food Science