In 2009, DuPont’s nutrition division began partnering with Mingtai to develop food solutions based on MCC gum. Since then, growing demand from the food industry for MCC has led to Mingtai significantly increasing its capacity for food-grade MCC, which is sold by DuPont under the Grindsted line.
“MCC facilitates unique functionalities and after the launch of our food-grade MCC product range, we have seen major interest from the market,” said Jean-Baptiste Dufeu, cellulosics business manager for DuPont Nutrition & Health, adding that MCC is one of its fastest growing hydrocolloids.
According to the company, ready-to-serve, healthy specialties are on the rise, particularly in emerging markets, where demand for dairy and culinary is strong. Originating from natural wood pulp, MCC is especially popular in the Asia-Pacific region through its capacity to substitute fat in most food products with a fat-like mouthfeel that works well for emulsified products like mayonnaise, creamy dressings, processed cheese, desserts and culinary specialties. MCC can also be used for the suspension of particles in chocolate and diluted milk, as well as nutritional drinks.