|Appearance:||White Or Yellowish Powder||Product Name:||25 Kg/Drum HPMC Food Grade|
|Raw Material:||Refined Cotton||Function:||Thickener, Emulsifier, Film-former, Binder, Dispersing Agent|
Thermal gelation and water-retention agent HPMC Food Grade
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 .
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 .
HPMC can be used as thermal gelation aids in gas retention during baking, increasing baked volumes and improving texture. Hpmc also provides a more moist texture, increasing shelf life, improved emulsification of batters and better freeze stability.
In glazes, icings, and coatings, HPMC food grade add lubricity for easier application, provide creamier texture, improved spread-ability. and clean flavor release. In addition, HPMC thermally gel during heating, keeping icings and glazes intact, and during cooling revert to the original consistency of the product.
Pie and pastry fillings
Thermal gelation reduces boil-over during baking and inhibits moisture migration from fillings to crusts during freezing. HPMC also improves freeze stability.
HPMC products modify ice-crystal size to give smoother textures. Increased air entrainment improves overrun.
HPMC products improve whipping properties for better body and appearance. Improved emulsion stability prevents syneresis and extends open times. HPMC inhibits phase separation in frozen toppings, even through repeated freeze cycles.
Structured vegetable products
HPMC products offer excellent film formation and high binding performance for foods that need to keep their components together. Products like vegetarian burgers, onion rings, and formed potato products are all improved by the binding strength and film formation qualities of HPMC products.
Selection guide of products for food
|Usage||Applicable type of the product|
|Bread and cake||F-4000,K-4000|
|Batter bread||F- 50,K-100|
|Milky drink||E-50,F- 50|
|Filling of pies||F-4000,K-4000|
The product is packed in polyethylene bag enclosed in composite fiberboard drum.
Net weight is 25 kg/drum.
【Transportation and Storage】
The product should be kept in the original bag and stored in the dry and clean place far away from the source of heat and not put together with other chemicals .
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