Avicel PH 102: Our Go-To MCC Choice
Why We Trust Avicel PH 102
When you’ve spent years perfecting tablets and capsules, you get picky about your ingredients. We certainly do. One of our constant favorites is microcrystalline cellulose Avicel PH 102. It’s more than a white powder with a fancy name — it’s a valuable additive that blends science, nature, and practicality.
From pharmaceutical food to food production, this partially depolymerized cellulose checks all the boxes for quality, performance, and safety.
What Makes Avicel PH 102 Special
1. Born from Nature
We source it from wood pulp, a naturally occurring material rich in glucose units. This gives it purity and consistency. Using mineral acids, we process the pulp into a form that’s easy to handle but retains its integrity.
2. Particle Size Matters
With an average particle size around 100 microns, Avicel PH 102 flows smoothly. This makes it a favorite for high-speed tablet presses and capsule filling machines.
3. Stability You Can Count On
It’s insoluble in water, meaning it won’t break down during production or storage. This stability keeps the end product uniform.
Our Experience with Tablets and Capsules
Why Formulators Love It
In our lab, Avicel PH 102 works like a dream. It compresses into tablets without drama, holds shape, and disintegrates just right.
We’ve seen the benefits in:
· Vitamin supplements
· Herbal extracts
· Pharmaceutical dosage forms
The microcrystalline cellulose supplement form helps improve bulk density, making capsules fill accurately every time.
The Science Behind the Powder
Microcrystalline cellulose MCC is not just filler — it’s the backbone of many formulations. The partially depolymerized cellulose structure gives it strength and flexibility.
How It’s Made
1. Start with wood pulp
2. Treat with mineral acids
3. Wash and dry into fine particles
4. Control particle size for the intended use
This process keeps the glucose units intact while creating a powder with exceptional flow and compressibility.
Avicel PH 102 in Food Production
While many know it from pharmaceuticals, we also see huge potential in food production.
Applications We’ve Explored
· Ice cream texture enhancement
· Low-fat dressing thickening
· Powdered drink flow improvement
Its stability and neutrality make it perfect for food engineers looking for naturally occurring solutions.
Benefits We Can’t Ignore
From our years of hands-on experience, here’s why we swear by it:
· Consistent quality from batch to batch
· Easy handling in manufacturing
· Compatibility with a wide range of actives
· Long shelf life due to moisture stability
· Derived from safe, naturally occurring sources
Comparing Avicel PH 102 to Other Grades
Some grades have finer particle size for smoother textures, others are coarser for special blends. But PH 102 is the sweet spot — strong, reliable, and versatile.
Final Thoughts
We’ve tested countless excipients. Some failed under pressure, others cost too much. But microcrystalline cellulose Avicel PH 102 continues to deliver the performance we need. Whether in tablets and capsules or pharmaceutical food formulations, it remains a core part of our process.
If you’re in food production or pharmaceuticals, this is one ingredient worth keeping in your toolkit. In our experience, it’s not just powder — it’s peace of mind.
