|Produt Name:||White Powder HPMC Food Grade||Appearance:||White Or Yellowish Powder|
|Raw Material:||Refined Cotton||Function:||Thickener, Emulsifier, Film-former, Binder, Dispersing Agent|
Honest Salad cream HPMC Food Grade,
White powder 9004 65 3,
25 kg per bag HPMC Food Grade
Hydroxypropyl Methyl Cellulose HPMC Powder With Different Viscosity
Chemical Name :Hydroxypropylmethyl cellulose (HPMC)
Molecular Formula :[C6H7O2(OH)3-m-n(OCH3)m(OCH3CH(OH)CH3)n]x
Structure Formula :
Where :R=-H , -CH3 , or -CH2CHOHCH3；X=degree of polymerization .
Production Method:The refined cotton cellulose is treated with lye at 35-40°C for half an hour, squeezed, the cellulose is crushed, and properly aged at 35°C, so that the obtained alkali fiber average degree of polymerization is within the required range. Put the alkali fiber into the etherification kettle, add propylene oxide and methyl chloride successively, and etherify at 50-80℃ for 5h, the maximum pressure is about 1.8MPa. Then add proper amount of hydrochloric acid and oxalic acid to wash materials in hot water at 90°C to increase the volume. Dehydrate with a centrifuge. Wash to neutral. When the water content in the material is less than 60%, dry it with a stream of hot air at 130°C to less than 5%. Finally, it is crushed through a 20-mesh sieve to obtain the finished product. .
1. Appearance:White to light yellow powder or grains .
2. Specifications :
|Loss on drying,%||5 .0 max|
|Residue on ignition,%||1 .5 max|
|Heavy metals, ppm||20 max|
|Arsenic, ppm||3 max|
|pH||5 .0~8 .0|
|Viscosity(2% solution), mPa .s||In accordance with the viscosity specification as shown in table 2 .|
3 . Viscosity specification
Specific range (2%
Specific range (2%
Note:The viscosity can be adjusted according to the special requirements of the customers .
【Purpose of Application】
HPMC can be directly applied to food not only as emulsifier, binder, thickener or stabilizer, but also as
packing material .
a) Thermal gelation and water retention of HPMC blocks oil absorption into food and moisture loss during frying, providing a fresh and crisp taste . Moreover, these properties aids in gas retention during baking for increasing baked volume and improving texture .
b) In molding food, the excellent lubricity and binding strength will improve its moldability and shape
Selection guide of products for food:
|Usage||Applicable type of the product|
|Bread and cake||MA-4000,F-4000,K-4000|
|Batter bread||MA - 15,F- 50,K- 100|
|Milky drink||MA- 15,E-50,F- 50|
|Filling of pies||MA -4000,F-4000,K-4000|
The product is packed in polyethylene bag enclosed in composite fiberboard drum or paper bag . The net
weight is 25 kg/drum or 25 kg/bag .
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