Microcrystalline Cellulose (MCC) is a multifunctional universal excipient applied across pharmaceutical preparations, food processing, cosmetics & personal care, and fine chemical industries. Characterized by non-toxic chemical inertness, excellent compactibility, thickening and suspending performance as well as disintegrating and binding capacity, it is widely adopted as filler, binder, disintegrant and stabilizer all year round.

However, most purchasers and formulation engineers select raw materials merely by the generic name “Microcrystalline Cellulose”. Blind procurement frequently leads to production defects including poor powder flow, tablet cracking and delamination, emulsion sedimentation & demulsification, and defective product forming. There is no one-size-fits-all MCC grade. Particle size, bulk density, moisture content and manufacturing process are four core selection factors. This article elaborates the grade selection principles for all application scenarios

Learn Four Core Physical & Chemical Properties of MCC Before Selection (Fundamental Reference for Grade Choosing)

• Excellent Compactibility: Intermolecular hydrogen bonds combine tightly under compression, which is critical for shaping oral tablets and compressed candy.
• Dual Dry & Wet Function: It works as a dry binder for forming; once exposed to water, it rapidly absorbs water and swells to deliver disintegration effect.
•  Dispersion & Suspending Capacity: It disperses evenly in aqueous and emulsion systems to thicken creams and beverages and avoid layer separation.
• Safe Chemical Inertness: Resistant to acid, alkali and high temperature, pharmacologically inactive and compliant with global regulatory standards for pharmaceuticals, food and cosmetics.

All commercially available grades including standard grade, PH101, PH102, PH103, PH112, PH113, PH200, PH301 and PH302 are finely customized by adjusting particle size, bulk density, loss on drying (moisture content) and particle morphology to satisfy diversified application demands

Grade Selection for Pharmaceutical Formulations (Mainly for Oral Tablets & Capsules, Pharmacopoeia-grade PH Series Available for Reference

• Formulations for Wet Granulation, Low-Dose Tablets and Pellet Production
• PH101 is the preferred option. It features an average particle size of 40~60 μm with fine powder and outstanding compactibility, and loss on drying ≤7.0%, suitable for rotary tableting and wet granulation.
• For water-sensitive APIs prone to hydrolysis upon exposure to moisture, switch to PH103 (loss on drying ≤3.0%). Formulations with extreme sensitivity to moisture adopt PH113, the ultra-low-moisture grade with loss on drying ≤1.5%.
• Direct Compression & Capsule Filling Production
• PH102 is selected for regular mass production. Its particle size ranges from 70~100 μm with coarser granules and excellent flowability, effectively preventing fluffy filling and delamination inside capsules.
• Choose PH112 (ultra-low-moisture counterpart of PH102, loss on drying ≤1.5%) for moisture-sensitive active ingredients.
• High-Speed Tableting with Strict Tablet Weight Variation Control
• PH200 is used for high-output high-speed equipment. It has the largest particle size (140~200 μm) across the whole PH range and superior flowability to remarkably lower tablet weight fluctuation.
• PH301 and PH302 own the highest bulk density in the series for high-density APIs and micro-dose tablets: fine-particle PH301 fits low-dose tableting, while coarse-particle PH302 is ideal for high-speed direct compression.
• General-Purpose Preparations Without Special Process Requirements
• Standard-grade MCC is recommended. With flexible specification ranges, it serves comprehensively as diluent, binder, lubricant and disintegrant with outstanding cost performance

Grade Selection for Food Processing (Compressed Candy, Meal Replacement Powder, Instant Powder Drinks & Dairy Products)

• Compressed Candy & Chewable Tablets
• PH102 is used for direct compression in standard formulas. PH112 (low-moisture grade) is recommended for low-sugar, moisture-prone formulas to prevent softening caused by water absorption.
• Instant Beverage Powder & Meal Replacement Powder
• PH101 or standard-grade MCC helps reduce powder caking, improve suspension during reconstitution and avoid ingredient sedimentation.
• Ice Cream & Margarine
• Fine-particle PH101 acts as an emulsifying stabilizer to improve texture and inhibit ice crystal formation.