Wanzhao Chemical has developed a unique process to prepare high-quality colloidal microcrystalline cellulose, which is prepared by combining sodium carboxymethyl cellulose and food-grade microcrystalline cellulose through a specific process and hydrogen bonding. It has the advantages of suspension, dispersion, moisturizing, thickening, thixotropy, emulsification and rheology. Compared with traditional milk beverage stabilizers such as xanthan gum and sodium carboxymethyl cellulose, the thermal stability and suspension are greatly improved. In addition, the colloidal microcrystalline cellulose is also improved in taste and safety.