Audited Supplier
9001-1
9004-65-3
C3h7o
618-389-6
ISO, FDA, HACCP
Powder
Paper
Normal
>12 Months
Natural
YM
Paper Bag or Drum
25kg/bag
China
3912900000
Product Description
Product name | Hydroxy propyl methyl cellulose (HPMC) |
Content of methoxyl | 24.0 - 30.0 |
Content of hydroxy propyl | 9.0 - 12.0 |
Temperature of gelation | 63ºC - 75 ºC |
Moisture | max.5% |
Sulphated ash (%) | ≤1.5 |
PH value | 5 - 8 |
Appearance | white powder |
Fitness | 80-100 mesh |
Viscosity | 4,000 to 200,000 it can be customized |
Hydroxypropyl methyl cellulose (HPMC) or hypromellose, HPMC is odorless, tasteless,non-toxic cellulose ethers producted from natural hIgh molecular cellulose through series of chemical processing and achieved.
Hydroxypropyl Methyl Cellulose is a cellulose made from plant fibres which is certified as a food additive E464 by the EU and the FDA. It improves the look, texture, and taste of a range of food and beverage applications.
Hydroxypropyl Methyl Cellulose is a cellulose made from plant fibres which is certified as a food additive E464 by the EU and the FDA. It improves the look, texture, and taste of a range of food and beverage applications.
Hydroxypropyl methyl cellulose (HPMC) can be used in Bakery Products,Confections,Pie and pastry fillings,Frozen desserts, Whipped toppings, Structured vegetable products
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.
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.
