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).