|Appearance:||White Or Yellowish Powder||Product Name:||Reversible Thermal Gelation HPMC Food Grade Cellulose|
|Raw Material:||Refined Cotton||Function:||Thickener, Emulsifier, Film-former, Binder, Dispersing Agent|
|Aplication:||Bakery Products, Pie And Pastry Fillings,Frozen Desserts,Whipped Toppings||Packing:||25kg/drum|
Reversible Thermal Gelation HPMC,
Food Grade HPMC Cellulose,
Water Soluble Hydroxypropylmethyl Cellulose
Reversible thermal gelation HPMC Food Grade cellulose
HPMC is a water-soluble cellulose ether polymer producted from natural plant cellulose through series of chemical processing and achieved.It is white powder with good water solubility.
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.Allows for increased binding and thickening control
2.Reversible thermal gelation
3.Has emulsification, foam stabilization, and film-forming properties
4.Retains moisture and has a wide range of cold viscosity
5.Is pH stable from 3–11
6.Enhances freeze/thaw stability
1 . Appearance:White to light yellow powder
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 or paper bag.
The net weight is 25 kg/drum or 25 kg/bag .
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.
【Transportation and Storage】
Stored in cool and dry place. Please use within the guarantee period. To avoid metamorphism caused by absorbing ambient moisture, as possible one-time use after the bag is opened.
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