Avicel® RC - 591

US: Calories = [(Total Carbs + Protein) * 4 Cal/g + (Fat * 9 Cal/g)]. Soluble fiber is included in Total Carbs, but calorie contribution is calculated at 2 Cal/g. In the US, food manufacturers have the option to exclude the amount of insoluble fiber from the calorie calculation.
EU: Calories = ([Carbs (sugars + starch ) + Protein] * 4 Cal/g) + (Fat * 9 Cal/g) + (All dietary fiber * 2 Cal/g) + (Organic acids * 3 Cal/g)). In Europe, fiber is listed separately and is not included in the carb content. Other calorie conversion factors exist, none of which is relevant to this product.

Avicel® cMCC suspending aids demonstrate thixotropic properties, forming gel-like structures at rest and exhibiting shear thinning during shaking and handling. Figure 2 shows the shear thinning that occurs at various shear rates and levels of Avicel® RC-591 in deionized water. Figure 3 shows a schematic to portray the recovery of viscosity and gel-like structure after shaking and handling. This thixotropic behavior profile allows viscous formulations to be thinned for easy swallowing with the shake of a bottle, consistently keeping the desirable mouthfeel until the liquid is poured and swallowed. The gel-like structure recovers with time, ensuring formulation stability and content uniformity during storage.

Activating the gel-like structure is vital to achieving the desired suspension performance. With options for both high- and low-shear dispersion processes, it is no wonder Avicel® cMCC is the industry-leading colloidal MCC for diverse applications.

Avicel® CL-611 can be used where low shear is preferred, enabling the gel-like structure to build and activate in both liquid and reconstitutable suspensions. For liquid formulations, recommended use level starts at ~2.4 percent. For dispersion of dry powders that will be mixed into water, levels of 4 percent or more are recommended to achieve the desired functionality.

Figure 2: Thixotropic characteristics of Avicel® RC-591.

Figure 3: Avicel® RC-591 viscosity consistency at rest (a), during shaking and handling (b), and recovery post handling (c).

Three years from date of manufacture shown on product label. This applies to unopened packages, stored under dry and cool conditions.