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Product Details:
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| Appearance: | White Or Yellowish Powder | Product Name: | 25 Kg/Drum HPMC Food Grade |
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| Raw Material: | Refined Cotton | Function: | Thickener, Emulsifier, Film-former, Binder, Dispersing Agent |
| Aplication: | Food Grade | Packing: | 25kg/drum |
| High Light: | yellowish water retention agent HPMC,thickener water retention agent HPMC,Refined cotton water retention HPMC |
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Thermal gelation and water-retention agent HPMC Food Grade
【Brief Introduction】
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 .
【Product Characteristics】
【Technical requirements】
1 . Appearance:White to light yellow powder or grains .
2 . Specifications :
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Specifications | ||||
| MC | HPMC | ||||
| MA | F | E | J | K | |
| 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 | ||||
| Bacterium | 1000cfu/gram Max | ||||
| Mold | 100cfu/gram Max | ||||
| Viscosity(2% solution), mPa .s | In accordance with the viscosity specification as shown in table 2 . | ||||
3 . Viscosity specification
| Level |
Specific range (2% |
Level |
Specific range (2% |
| 5 | 4~6 | 4000 | 3000~5600 |
| 15 | 12~18 | 8000 | 6000~9000 |
| 25 | 20~30 | 10,000 | 9000~12000 |
| 50 | 40~60 | 15,000 | 12000~18000 |
| 100 | 80~120 | 20,000 | 18000~30000 |
| 400 | 300~500 | 40,000 | 30000~50000 |
| 800 | 600~900 | 100,000 | 85000~130000 |
| 1500 | 1000~2000 | 200,000 | ≥180000 |
Note:The viscosity can be adjusted according to the special requirements of the customers .
【Application】
Bakery Products
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.
Confections
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.
Frozen desserts
HPMC products modify ice-crystal size to give smoother textures. Increased air entrainment improves overrun.
Whipped toppings
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 |
| Seasoning | E-15,F-50,K-100 |
【Packaging】
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 .
Contact Person: Mrs. Lannie Zhang
Tel: 86-021-54012006
Fax: 86-021-54012008
