Product Processing Technologies (Part 1) PDF

MASTER DEGREE : FOOD & COSMETIC PRODUCTS ENGINEERING Products Processing Technologies Pr. Abdelilah EL ABBASSI Master IPAC (S1) Objective Understand the different processing technologies of food and cosmetic products Identify and analyze the production stages and un...

MASTER DEGREE : FOOD & COSMETIC PRODUCTS ENGINEERING Products Processing Technologies Pr. Abdelilah EL ABBASSI Master IPAC (S1) Objective Understand the different processing technologies of food and cosmetic products Identify and analyze the production stages and understand the importance of each stage in the production chain and the impact of technological choices on product quality. This unit also aims to introduce students to the optimization of the processing technologies to improve the efficiency, sustainability, and competitiveness of the industries involved What is a process? Literally, a ‘process’ is defined as a set of actions in a specific sequence, to a specific end. A manufacturing process starts with raw materials and ends with products and by-products. The number of actually existing and theoretically possible processes in any manufacturing industry is enormous. Their study and description individually would be nearly impossible. Fortunately, the ‘actions’ that constitute a process may be grouped in a relatively small number of operations governed by the same basic principles and serving essentially similar purposes. Early in the 20th century, these operations, called unit operations. Process Flow Diagrams (Schéma de procédé ou diagramme de flux de processus) ▎ Flow diagrams, also called flow charts or flow sheets, serve as the standard graphical representation of processes. In its simplest form, a flow diagram shows the major operations of a process in their sequence, the raw materials, the products and the byproducts. ▎ Additional information, such as flow rates and process conditions such as temperatures and pressures may be added. Because the operations are conventionally shown as rectangles or ‘blocks’, flow charts of this kind are also called block diagrams. Example : Process flow diagram for a potato chips industry Source : https://doi.org/10.5772/16032 ▎ Standard symbols are used for frequently utilized equipment items such as pumps, vessels, conveyors, centrifuges, filters etc. Some symbols used in process flow diagrams: 1: Reactor; 2:Distillation column; 3:Heat exchanger; 4:Plate heat exchanger; 5:Filter or membrane; 6:Centrifugal pump; 7:Pump; 8:Centrifuge The next step of process development is the creation of an engineering flow diagram. In addition to the items shown in the equipment flow diagram, auxiliary or secondary equipment items, measurement and control systems, utility lines and piping details such as traps, valves etc. are included. The engineering flow diagram serves as a starting point for the listing, calculation and selection of Pictorial flow diagram of chocolate all the physical elements of a manufacturing process (diagramme production line and for the illustré) development of a plant layout. Plant Layout (disposition de l’usine) Plant layout constitutes an important part of factory planning. It is the most effective physical arrangement, either existing or in plans of industrial facilities i.e. arrangement of machines, processing equipment and service departments to achieve greatest co-ordination and efficiency of 4M’s (men, materials, machines and methods) in a plant. Source : https://www.youtube.com/watch?v=DrO5sS51Yk8&t=287s Table of contents 01 02 03 Physical Size reduction Filtration Properties Powder production Centrifugation of Materials Extraction 04 05 06 Frying Crystallization Extrusion Baking Dissolution Dehydration Roasting Mixing Distillation 07 08 09 Emulsification Concentration Preservation processes processes processes 01 Physical Properties of Materials Introduction The physical properties of foods and cosmetics are of utmost interest to the product engineer, mainly for two reasons: ▎ Many of the characteristics that define the quality (e.g. texture, structure, appearance) and stability (e.g. water activity) of a product are linked to its physical properties ▎ Quantitative knowledge of many of the physical properties, such as thermal conductivity, density, viscosity, specific heat, enthalpy and many others, is essential for the rational design and operation of food processes and for the prediction of the response of foods to processing, distribution and storage conditions. These are sometimes referred to as ‘ engineering properties ’ Although most physical properties are significant both from the quality and engineering points of view.  Mechanical properties Definition Elastic deformation The properties that determine Deformation appears instantly with the application of the behavior of food materials stress and disappears instantly with the removal of stress. when subjected to external forces. As such, mechanical Plastic deformation properties are relevant both to processing (e.g. conveying, size Deformation does not occur as long as the stress is below reduction) and to consumption a limit value known as yield stress. Deformation is (texture, mouth feel). permanent, i.e. the body does not return to its original size and shape when the stress is removed We define three ideal types of deformation : elastic, plastic and Viscous deformation viscous deformations. Deformation (flow) occurs instantly with the application of stress and it is permanent. The types of stress The types of stress are classified according to the direction of the force in relation to the material. Normal stresses are those that act in a direction perpendicular to the material’s surface. Normal stresses are compressive if they act towards the material and tensile if they act away from it. Shear stresses act in a direction parallel (tangential) to the material’s surface Tension Compression Shear  Thermal properties Definition Almost every process in the food and cosmetic industries involves thermal effects such as heating, cooling or phase transition. The thermal properties of a material are therefore of considerable relevance in process engineering. The following properties are of particular importance: thermal conductivity, thermal diffusivity, specific heat, latent heat of phase transition and emissivity. Thermal conductivity and thermal resistance ▎ The thermal conductivity (λ) of food determines how fast heat can be evenly transferred to the entire food mass, which in turn affects the quality of the final product. Thermal conductivity depends strongly on moisture, temperature and structure of the material. ▎ Most foodstuffs contain a high proportion of water and as the thermal conductivity of water is about 0.7 J m-1 s-1°C-1 above 0°C, thermal conductivities of foods are in the range 0.6 - 0.7 J m-1 s-1°C-1 (W.m-1.K-1). ▎ Thermal resistance is defined as the ratio of the temperature difference between the two faces of a material to the rate of heat flow per unit area. R(m2K/W) = h / λ Specific heat capacity (capacité thermique) ▎ Specific heat cp (kJ.kg-1.K-1) is among the most fundamentals of thermal properties. It is defined as the quantity of heat (kJ) needed to increase the temperature of one unit mass (kg) of the material by one degree (°K) at constant pressure. The thermal properties of foods are important in the design of food storage and refrigeration equipment as well as in the estimation of process times for refrigerating, freezing, heating, or drying of foods. Examples: - Thermal Conductivity: essential for determining how quickly foods heat or cool. For instance, in freezing processes, knowing a food’s thermal conductivity helps ensure uniform freezing and prevents uneven temperature zones, which could lead to spoilage or compromised quality. - Specific Heat Capacity: Useful in calculating the energy needed for heating or cooling. Foods with high specific heat (like water-rich foods) require more energy to change temperature, which is vital for designing heating/cooling equipment and energy budgeting in processes like pasteurization or freezing. Electrical properties ▎ The electrical properties of foods are particularly relevant to microwave and ohmic heating of foods and to the effect of electrostatic forces on the behavior of powders. The most important properties are electrical conductivity and the dielectric properties. Surface (A) and internal tissue measurement (B) of dielectric properties of a Red Rome apple. Source : https://doi.org/10.1016/B978-0-12-814217-2.00023-8 Structure ▎ Very few foods are truly homogeneous systems. Most foods consist of mixtures of distinct physical phases, in close contact with each other. The heterogeneous nature of foods may be visible to the naked eye or perceived only when examined under a microscope (microstructure) or electron microscope (nanostructure). Source : https://www.campdenbri.co.uk/blogs/sourcing-ingredients.php 1. Cellular structures : vegetables, fruits and muscle foods 2. Fibrous structures : meat (The creation of a man-made fibrous structure is the main challenge of the meat analog developer) 3. Gels : a gel is made up of large molecules (often polymers) or that have coagulated in a solvent (often water) to form a jelly-like solid 4. Emulsions : a fine dispersion of minute droplets of one liquid in another in which it is not soluble or miscible 5. Foams : a mass of small bubbles formed on or in liquid, typically by agitation or fermentation 6. Powders : fine, dry particles produced by the grinding, crushing, or disintegration of a solid substance Viscosity Viscosity refers to the internal friction or resistance to flow that a fluid exhibits when a force is applied to it. It is a fluid-specific property where fluids with higher viscosity, like syrup, deform less easily compared to fluids with lower viscosity, like water; It is a property that resists the relative displacement of the different layers of the fluid. It can be considered as the fluid friction occurring inside the fluid due to the internal friction between the molecules. 02 Size reduction Definition ▎ Size reduction is a process of reducing large solid unit masses - vegetables or chemical substances into small unit masses, coarse particles or fine particles. ▎ Size reduction is commonly employed in pharmaceutical, cosmetic and food industries. ▎ Size reduction process is also referred to as Comminution and Grinding. When the particle size of solids is reduced by mechanical means it is known as Milling. ▎ The size reduction operation can be divided into two major categories depending on whether the material is a solid or a liquid. If the material is solid, the process is called grinding, milling or micronization, if it is liquid, Objectives of size reduction ▎ Size reduction leads to increase of surface area, to increase the therapeutic effectiveness of certain drugs by reducing the particle size. ▎ Size reduction produces particles in narrow size range. Mixing of powders with narrow size range is easier and uniform. ▎ Pharmaceutical and cosmetic suspensions require finer particle size. It reduces rate of sedimentation. ▎ Enhances functional properties, such as improved texture, flavor, and stability, which translates to better quality and increased shelf life. Mechanism of size reduction ▎ Impact – this involve hammer or bar at high speed (hammer mill). ▎ Compression – particle crushed b/w rollers by the application of force (roller mill). ▎ Cutting – the material cut by a sharp blade (cutter mill) ▎ Attrition – arising from particles scraping (=grattage) against one another or rubbing (=frottement) action (fluid-energy mill or jet mill) Laws governing size reduction ▎ Griffith theory – The amount of force to be applied depends on the crack length. ▎ Kick's law – energy required to reduce the size of a given quantity of material is constant for the same reduction ratio regardless of the original size. ▎ Rittinger's law – the energy required for size reduction is directly proportional to the new surface created. ▎ Bond's law – energy used to reduce particle size is proportional to the square root of the diameter of the particle produced. Factors affecting Size Reduction ▎ Selection of mill - It is related to feed, milled product, safety and economics. ▎ Factors related to nature of raw materials affecting size reduction ▪ Hardness – It is easier to break soft material than hard materials. Ex: cereal processing hammer mill is used. ▪ Fibrous – These are tough in nature. A soft, tough material has more difficulty than a hard, brittle substance. Ex: Algae, Ginger. Here cutters can be used. ▪ Elastic / Sticky – Become soft during milling. Ex: synthetic gums, waxes, resins. Low melting substances should be chilled before milling. These are milled using hammer or fluid energy mill. ▪ Slipperiness – It is the inverse of stickiness. It can also reduce the efficiency of grinding surfaces by acting as a lubricant and reducing ▪ Melting point – Waxy substances, fats and oils are softened during size reduction due to heat generated. This is avoided by cooling the mill and the substance. ▪ Hygroscopic – Certain substances absorb moisture content rapidly. This wet mass hampers the milling process. Ex: Potassium carbonate. Closed system mill is used. ▪ Abrasiveness – is a hard material quality. During the grinding of abrasive substances, the resultant powder may contain more than 0.1 percent of the worn metal from the grinding mill. Hammer mill ▎ Principle: It operates on the principle of impact between rapidly moving hammers mounted on rotor and the stationary powder material. ▎ Parts : Consists of a metal casing, enclosing a central shaft, to which 4 or more swinging hammers are attached. Lower part of casing consists of a screen, through which material can pass and collected in a suitable receiver. ▎ Advantages ▪ It is rapid in action, and is capable of grinding many different types of materials. ▪ They are easy to install and operate, the operation is continuous. ▪ The particle size of the material to be reduced can be easily controlled by changing the speed of the rotor, hammer type, shape and size of the screen. ▪ There is little contamination of the product with metal abraded from the mill as surface move against each other. ▎ Disadvantages ▪ Heat build up during milling is more, therefore, product degradation is possible. ▪ Hammer mills cannot be employed to mill sticky, fibrous and hard materials. ▪ Hammer mills produce loud and continuous noise levels when operated. Roller mill (Edge runner mill) ▎ Principle ▪ The size reduction is done by crushing due to heavy weight of stone. ▎ Construction ▪ It consist of two heavy rollers and may weigh several tons. ▪ The roller move on a bed which is made up of granite or stone. ▪ Each roller has a central shaft and revolve on its axis. ▪ The rollers are mounted on horizontal shaft and move around the bed ▎ Advantages ▪ Does not require attention during operation. ▎ Disadvantages ▪ More space than other mill, Contamination, Time consuming, Not use for sticky materials. In the food industry, edge runners are employed to process spices, nuts, and seeds into fine powders or pastes. In cosmetics, they are used to mill fragrances and other ingredients into a uniform consistency. Edge runners are preferred for their energy efficiency and ability to prevent over- heating, which helps preserve the quality and aroma of these sensitive products. Fluid-energy mill ▎ Principle ▪ It operates on the principle of impact and attrition. ▪ It is used to grind heat sensitive material to fine powder. ▎ Parts ▪ Consists of a loop of pipe with diameter 20-200 mm. ▪ The overall height of the pipe is 2 m. ▪ Inlet for feed and a series of nozzles for air, inert gas. ▪ Outlet with classifier which prevents the particles to pass until they become sufficiently fine. ▎ Working ▪ The air or inert gas is introduced with a very high pressure through the nozzles. ▪ Solids are introduced into air steam through inlet due to high degree of turbulence, impact and attritional forces occurs between the particles. ▪ The fine particles are collected through a classifier. ▪ Fluid energy mill reduces the particles to 1 to 20 micron. ▪ To get a very fine powder, even up to five micron, the material is pretreated to reduce the particle size to the order of 100 mesh and then passed through fluid energy mill. ▎ Advantages ▪ The mill is used to grind the material to fine powder. ▪ The particle size of powder can be controlled due to the use of a classifier. ▪ There is no usury of the mill and hence there is no contamination of the product. ▪ It is useful for grinding heat sensitive substances such as vitamins, antibiotics and spices. It is also used in the development of cosmetics products such as lipsticks, eyeshadows, and face powders. ▎ Disadvantages ▪ Tendency of forming aggregates or agglomerates after milling. ▪ Formation of ultra-fine particles. ▪ High energy consumption. Cutter mill ▎ The cutter mill is very similar to the hammer mill in operation, except that sharp blades are used in place of blunt (# sharp) surfaces. Hammer and cutter mills are especially suited for brittle or fibrous materials and can be considered the most commonly encountered mills for dry granulation (e.g. prior to tableting). ▎ Advantages ▪ Capable of handling a variety of materials, including fibrous, tough, and hard substances. ▪ Produce consistent and uniform particle sizes ▪ Their simple design makes cleaning and maintenance easy. ▪ They are scalable, suitable for both small-scale laboratory use and large-scale industrial applications. ▎ Disadvantages ▪ Their high-speed operation can lead to significant energy consumption and heat generation, which may affect heat-sensitive materials. ▪ They can also produce considerable noise and vibration, necessitating soundproofing. ▪ The blades and screens can wear out over time, requiring regular replacement. ▪ Cutter mills require the feed material to be less than 1 inch thick, which may require pre-processing. ▪ Not suitable for achieving extremely fine particle sizes. Micronization ▎ Micronization is a critical process in the food industry that improves the quality and functionality of products. The process involves reducing ingredients' particle size and enhancing their solubility and functionality. ▎ Micronization is a mechanical operation to downsize the particles of food material to the micron range. ▎ This process enhances the bioavailability and absorption of nutrients in food products, making them more easily digestible and increasing their potential health benefits. ▎ In cosmetics, micronized powders are often used as active ingredients or fillers, offering improved texture and skin penetration. They can provide better sun protection, skin smoothing, and anti-aging benefits. Size reduction from liquids : Atomization ▎ Atomization, is a process that breaks down a substance into smaller units or atoms. In the context of size reduction, atomization refers to the reduction of a material into fine particles or droplets, often through the use of high-pressure or high-temperature methods. ▎ his process is commonly used in various industries, such as pharmaceuticals, food processing, and chemical manufacturing, to create uniform particles or to increase the surface area of a material. Spray-drying ▎ Spray drying is a fundamental process widely utilized across various industries, transforming liquid substances into fine powder form with remarkable efficiency. ▎ Spray dryers are characterized by the atomization of the feedstock and the contacting of the spray with heated air. The atomization stage is designed to create the optimum conditions for evaporation and to lead to a dried product having the desired characteristics. Source: WPE-BV Application of spray-drying ✓ Spray drying finds its versatile applications in an array of industries, from the food and pharmaceutical sectors to chemical manufacturing and materials science. ✓ In the food industry, it is employed to create powdered ingredients like instant coffee, milk powder, and flavorings, ✓ In pharmaceuticals, it plays a crucial role in producing drugs and inhalable medications. ✓ Additionally, the technology is widely used for the creation of advanced materials such as catalysts, ceramics, and powdered metals, making it an indispensable process with a broad spectrum of uses. Freeze-drying process (Lyophilization ) ▎ Freeze-drying (also known as cryodrying) could be considered as a preservation method that preserves products by freezing them, then reducing the pressure to sublimate the water, and finally applying heat to dry them without damaging their properties. ▎ In the freeze-drying process, which can be described as a gentle drying process, water is removed in the form of steam without breaking molecular bonds, leaving the product dehydrated and stable at room temperature. ▎ This technique maintains the shape, texture, flavor and nutrients, providing a high quality, long-lasting product. The freeze-drying process step by step The lyophilization process starts with the fresh product at room temperature (20°C) and atmospheric pressure (1bar/1000mbar). Freeze-drying involves several steps: 1. The first step is to freeze the product to a temperature of - 40ºC. 2. Then lower the pressure to a vacuum of about 0.01 mbar. 3. Under vacuum conditions, heating can be initiated which leads to sublimation. At this point the water (in the form of ice) in the product changes to gas (vapor) and separates from the product. 4. The vapor is collected in the condenser of the freeze-drying equipment. 5. Atmospheric pressure is recovered to extract the freeze-dried material and vacuum pack it Applications of freeze-drying process ▎ Freeze-dried fruits like strawberries, blueberries, and bananas are often ground into powder. This powder form can be used as natural flavoring in smoothies, protein bars, and confectioneries or as coloring agents in yogurts and sauces. ▎ Liquid coffee and tea suspensions are freeze-dried into powders to create instant beverages that retain the original flavor profile. ▎ Freeze-dried suspensions of proteins (like whey or pea protein) and nutrients (such as algae or spirulina) are used in health supplements, protein bars, and fitness drinks. ▎ Plant-based extracts from aloe vera, chamomile, green tea, and other botanicals are freeze-dried into powders, which are used in face masks, lotions, and serums. ▎ Enzymes (like papain from papaya) and vitamins (like vitamin C) can be freeze-dried to form stable powders used in anti- aging and brightening formulations. Size reduction of liquids : emulsification ▎ Dispersed Systems with Liquid Continuous Phases (water as continuous phase and an organic dispersed phase or vice versa (inverse emulsions) Dispersed phase Technical term Example Gas Foam meringue, whipped cream Liquid Emulsion milk, mayonnaise, butter Solid Sol, Suspension paint, blood What is an emulsion? ▎ an emulsion is a liquid in liquid dispersion ▎ a (polymer) solution is also a liquid (polymer) solutions can form emulsions ▎ an emulsion droplet interface has at any point the same interfacial tension (in contrast to many suspension particles) ▎ sometimes emulsions are subdivided arbitrarily regarding the droplet size (macro-, mini-, microemulsions) Emulsification - basics Action of emulsifiers  Interfacial tension (IT) measurement The interfacial tension plays an important role in many processes and phenomena where different phases touch one another: Emulsions and emulsifiability: The interfacial tension affects the emulsifiability and the tendency for the phases to separate. (a) A basic experimental setup for pendant drop tensiometry; (b) a typical drop image as acquired by a digital camera Interfacial tension (IT) measurement A schematic of a pendant drop below a needle. The shaded region represents the image area captured by the camera, which is not necessarily aligned perfectly with the drop. The surface or interfacial tension can be related to the drop shape by the equation; γ = ΔρgR0/β where γ is the surface tension, Δρ is the density difference between fluids, g is the gravitational constant, R0 is the drop radius of curvature at the apex and β is the shape factor. Pendant drop method for surface tension measurements Emulsification Techniques Ultrasound High-pressure homogenizers Membranes High-shear mixers Emulsification by Ultrasound ▎ Ultrasound means the application of high frequency vibrations. In a first step larger drops (Dd » 100 µm) are produced in a way that instabilities of interfacial waves will be enhanced leading finally to the crushing. ▎ These drops are subsequently fragmented into smaller ones by acoustic cavitation. The use of ultrasound in emulsification processes is much more efficient than the application of rotor / stator systems. Ultrasonicator Ultrasound technology applications ▪ Ultrasound technology has various applications in the food and cosmetics industries due to its mechanical and/or chemical effects on the processes of homogenization, mixing, extraction, filtration, crystallization, dehydration, fermentation, and degassing through its antifoaming actions, reduction of particle sizes. ▪ In food processing, high-intensity ultrasound is used for food safety, texture modification, and extraction of bioactive compounds. It helps inactivating bacteria, improving nutritional value, and enhancing shelf life. ▪ In cosmetics, ultrasound is used for skin care, hair treatment, and product formulation. Ultrasound-assisted extraction is used to obtain bioactive molecules from plant-based ingredients, while ultrasound emulsification helps in creating stable emulsions for skincare products. Emulsification by high-pressure homogenizer A premix is a mixture of nutrients and other ingredients that = Microfluidization which is a are already combined in a specific ratio. forced passage of a liquid through a narrow orifice. Emulsification in high-pressure homogenizers is a process that combines two or more liquids with different densities, creating a stable emulsion. High-pressure homogenizers use intense pressure to break down particles and create a uniform mixture. ▎ This process is commonly used in the production of mayonnaise, sauces, and pharmaceuticals. ▎ The high pressure (up to 3,000 bar) forces the liquids through a small opening, creating a turbulent flow that breaks down particles and increases the surface area, resulting in a stable emulsion. ▎ This process is also used in the creation of nano-emulsions for delivery of active ingredients in pharmaceuticals. Emulsification by high-shear mixers ▎ High shear mixers, also called high shear reactors, rotor-stator mixers, or high shear homogenizers, are specialized devices used to emulsify, homogenize, disperse, grind, and dissolve immiscible mixtures. ▎ Shearing forces refer to the stress applied by mixing blades or impellers to the liquids, solids, and materials being processed. In high- speed mixers, a rotating rotor pushes the material against a stationary stator, generating shear by moving different parts of the material in opposing directions within the same plane. ▎ High shear emulsifiers are innovative and efficient machines that are used in various industries for the purpose of emulsification, homogenization, and particle size reduction. │ These machines are designed to break down large particles into smaller ones, resulting in a uniform and stable product. │ High shear emulsifiers are used in industries such as pharmaceuticals, food and beverage, cosmetics, and chemicals, among others. Membrane emulsification Membrane emulsification (ME) is a relatively novel technique for producing all types of single and multiple emulsions. In this process, the dispersed phase is forced through the pores of a microporous membrane directly into the continuous phase. Emulsified droplets are formed and detached at the end of the pores with a drop-by-drop mechanism. The membrane emulsification process is generally carried out in cross-flow (continuous or batch) mode or in a stirred cell (batch). The advantages of membrane emulsification over conventional emulsification processes : ▎ To obtain very fine emulsions of controlled droplet sizes and narrow droplet size distributions. ▎ Successful emulsification can be carried out with much less consumption of emulsifier and energy ▎ Because of the lowered shear stress effect, membrane emulsification allows the use of shear-sensitive ingredients, such as starch and proteins. Other emulsification technologies ▎ Microchannel (MC) emulsification is a process of forming emulsions by injecting a dispersed phase through a multitude of microfabricated MC arrays into the continuous phase. ▎ Solvent displacement method (low energy approach): is a simple two-step method that involves the mixing of an organic phase (consisting of a lipophilic compound dissolved in a water-miscible solvent) with an aqueous phase (consisting of emulsifiers dissolved in deionized water) under magnetic stirring, followed by the evaporation of the solvent under reduced pressure.  Particles as Stabilizers - Pickering Emulsions ▎ A Pickering emulsion is a type of emulsion that is stabilized by solid particles, typically inorganic or organic materials, rather than surfactants. ▎ This technique is named after the British chemist William Darnell Pickering, who first described it in the 1900s. ▎ In a Pickering emulsion, the solid particles, known as Pickering stabilizers, adsorb at the oil-water interface, reducing the interfacial tension and preventing the coalescence of droplets. ▎ This leads to a more stable and long-lasting emulsion, with potential applications in fields such as food, cosmetics, and pharmaceuticals. Microfibrillated cellulose as emulsion stabilizer Microfibrillated Cellulose (MFC) is a natural material made up of cellulose fibrils that have been separated from a source, such as olive stones and argan fruit shells. MFC is a new kind of functional nano-materials. Due to its advantages of biocompatibility, biodegradable, excellent mechanical, special optical and high barrier properties, it has extensive application. In food, MFC acts as a texture modifier, stabilizer, and emulsifier, improving the sensory and functional properties of products such as ice cream, sauces, and beverages. MFC is generally recognized as safe for use in food products. In cosmetics, MFC is used as a thickening agent, stabilizer, and moisture barrier, enhancing the texture and stability of personal care products, such as lotions, creams, and hair care formulations.