Our MCCP is superior in quality to meet the varied requirements of different industrial applications. Available in most effective prices, our MCCP is used in industries like pharmaceutical, food processing, manufacturing, etc. The specifications of our MCCP are as follows:

Description	Crystalline, odorless, testless, free flowing powder
Colour	White
Solubility	Insoluble in water, organic solvents, dilute acids
Identification Test (A, B)	Conforms
Identification Test (Degree of polymerization)	NMT 350
Assay	97.00% to 102.00%
pH	5.0 to 7.0
Conductivity	NMT 75 µScm-1
Water Soluble Substances	NMT 0.20% w/w
Ether Soluble Substances	NMT 0.05% w/w
Residue on ignition	NMT 0.05% w/w
Loss on drying	NMT 6.00% w/w
Heavy Metals	NMT 10 ppm
Arsenic	NMT 2 ppm
Chloride	NMT 0.003%
Starch	Nil
Organic volatile impurities	Within limits

We offer Varscell (PH 101) that are widely used for direct compression and wet granulation in pharmaceutical industries. This grade of the compound has good flowability, compactibility and compressibility. Our range of Varscell (PH 101) are free from all the impurities and do not affect the properties of the compound with which it has been mixed.

MCCP is a product that finds ample applications in industries like pharmaceutical and food processing. The main applications of MCCP include:

Direct compression:

• Binder
• Disintegrant
• low aid
• Filler

Wet Granulation:

• Binder
• Rapid Wicking action
• Permits fast addition of granulation fluid

The VARSCELL has following advantages in different applications, given as following:

Food products : The varscell provides excellent control flowbility when added to the food products. It gives excellent baking stability and has creamy feel.

Bakery : This excipient is excellent for low fat products and are mostly used as a bulking agent. It improves the stability and texture of the bakery items. Varscell is very stable in hot & cold press and has a rich creamy feel.

Fluids : Varscell is ideal for dietary health drink and are mostly used as bulking agents. It improves opacity in milk shakes and provides a rich creamy feel. This excipient is also used in ice-creams as a stabilizing agent to prevent crystallization.

Dairy : Varscell is used in dairy products to improve texture and mouth feel. It is used as excipient in processed cheese. Also used to provide stability in toppings such as yoghurt.

Meat & Sea Food : Used as an additive to meat and sea food, varscell conserves the natural characteristic and juices. It is an excellent substitute of fat. This expecient is also used to convert oil based products to free flowing powder. Varscell has an excellent freeze thaw stability.

Extrusion : Varscell is used in low calorie spaghetti, macaroni, noodles and brownies. Besides improving the texture and yield, it also controls the moisture level.

We offer Varscell (PH 102) that are widely used as excipient for direct compression tableting. This grade of the compound has a larger particle size for better flowability. These properties makes Varscell (PH 102) ideal for direct compression tableting and wet granulation.

MCCP is a product that finds ample applications in industries like pharmaceutical and food processing. The main applications of MCCP include:

Direct compression:

• Binder
• Disintegrant
• low aid
• Filler

Wet Granulation:

• Binder
• Rapid Wicking action
• Permits fast addition of granulation fluid

The VARSCELL has following advantages in different applications, given as following:

Food products : The varscell provides excellent control flowbility when added to the food products. It gives excellent baking stability and has creamy feel.

Bakery : This excipient is excellent for low fat products and are mostly used as a bulking agent. It improves the stability and texture of the bakery items. Varscell is very stable in hot & cold press and has a rich creamy feel.

Fluids : Varscell is ideal for dietary health drink and are mostly used as bulking agents. It improves opacity in milk shakes and provides a rich creamy feel. This excipient is also used in ice-creams as a stabilizing agent to prevent crystallization.

Dairy : Varscell is used in dairy products to improve texture and mouth feel. It is used as excipient in processed cheese. Also used to provide stability in toppings such as yoghurt.

Meat & Sea Food : Used as an additive to meat and sea food, varscell conserves the natural characteristic and juices. It is an excellent substitute of fat. This expecient is also used to convert oil based products to free flowing powder. Varscell has an excellent freeze thaw stability.

Extrusion : Varscell is used in low calorie spaghetti, macaroni, noodles and brownies. Besides improving the texture and yield, it also controls the moisture level.