Hydroxypropyl Methylcellulose for Food
It has excellent enzyme resistance and emulsion stability.
Reduce the amount of oil and enhance the taste, appearance, texture, moisture and gas content of food lost due to the reduction of oil content.
It has excellent processability and thickening performance.
It can effectively control the moisture content of food from freezing to normal temperature, and reduce the damage, ice crystal and texture deterioration of food caused by cold storage.
Food grade HPMC , also abbreviated as hypromellose , is a kind of non-ionic cellulose ether. It is a semi-synthetic, inactive, viscoelastic polymer, often used in ophthalmology as a lubrication department, or as an ingredient or excipient in food additives, and is commonly found in various types of commodities. As a food additive, hypromellose HPMC can play the following roles: emulsifier, thickener, suspending agent and substitute for animal gelatin.
Formula
(n～2)/2
OR=-OH、-OCH3、-[OCH2CH(CH3)]nOH or-[OCH2CH(CH3)]OCH3
Specific application and viscosity range
Viscosity Application | 60YT HPMC | 65YT HPMC | 75YT HPMC |
Creamy Cream and Desserts | 4000 | / | / |
Baked goods | 50, 4000 | / | 4000 |
Fried food | 50, 4000 | 50 | 100, 4000 |
Seasoning/Sauce | 50, 4000 | 4000 | / |
Sauce/Soup | 400, 4000，100000 | / | 100 |
Plant meat/ Reconstituted meat | 4000，100000 | / | 4000，15000, 100000 |
Essence | 15, 50 | / | / |
Candy | 15, 50 | / | 100 |
Specification
Type Item | 60YT HPMC | 65YT HPMC | 75YT HPMC | |
Methoxy % | 28.0～30.0 | 27.0～30.0 | 19.0～24.0 | |
Hydroxypropyl % | 7.0～12.0 | 4.0～7.5 | 4.0～12.0 | |
Gel temperature ℃ | 58.0～64.0 | 62.0～68.0 | 70.0～90.0 | |
Viscosity mPa.s | 5,15,50,400,4000，40000 | 50, 4000 | 100, 4000, 15000, 100000 | |
pH | 5.5～7.5 | |||
Insoluble matter in water | % | ＜0.4 | ||
Loss on drying | % | ≤4.5 | ||
Burning residue | % | ＜1.4 | ||
Heavy metal | ppm | ＜10 | ||
Arsenic salt | ppm | ＜2 | ||
Microbial Limit | Total number of aerobic bacteria | cfu/g | ≤600 | |
Total Mold and Yeast | cfu/g | ≤60 | ||
Escherichia coli | cfu/g | Not checked out | ||
Applied to food characteristics
It has excellent enzyme resistance and emulsion stability.
Reduce the amount of oil and enhance the taste, appearance, texture, moisture and gas content of food lost due to the reduction of oil content.
It has excellent processability and thickening performance.
It can effectively control the moisture content of food from freezing to normal temperature, and reduce the damage, ice crystal and texture deterioration of food caused by cold storage.
HPMC packaging and storage
Barrel or paper plastic bag lined with polyethylene film inner bag. Net weight of each bag: 25kg.
Protect from sun and rain during storage and transportation.
Popular products
Submitted successfully
We will contact you as soon as possible
