| Customization: | Available |
|---|---|
| CAS No.: | 9004-67-5 |
| Formula: | C20h38o11 |
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Chemical Structure: Methyl cellulose is synthesized by substituting the hydroxyl groups of cellulose with methyl groups. This chemical modification imparts specific properties to the cellulose polymer, making it soluble in cold water.
Solubility: One of the significant features of methyl cellulose is its ability to dissolve in cold water to form a clear and viscous solution. The solubility is reversible, and the solution may gel or solidify when heated, depending on the concentration.
Viscosity and Gel Formation: Methyl cellulose solutions exhibit variable viscosity depending on the concentration. At lower concentrations, it acts as a thickening agent, while at higher concentrations, it can form gels. This property makes it useful in various applications, including the food and pharmaceutical industries.
| Item |
Specifications | |||
| MC | ||||
Loss on drying, % |
5.0MAX | |||
| Residue on ignition,% | 1.5MAX | |||
| Heavy metals,ppm | 20MAX | |||
| PH | 5.0~8.0 | |||
| Bacterium | 1000cfu/gram MAX | |||
| Mold | 100cfu/gram MAX | |||
| Viscosity (2% solution),mPa.s | refer to Table 2 | |||
| Level | Specific range (mPa.s) | Level | Specific range (mPa.s) |
| 5 | 4~9 | 8000 | 6000~9000 |
| 15 | 10~20 | 10000 | 9000~12000 |
| 25 | 20~30 | 15000 | 12000~18000 |
| 50 | 40~60 | 20000 | 18000~30000 |
| 100 | 80~120 | 40000 | 30000~50000 |
| 400 | 300~500 | 75000 | 50000~85000 |
| 800 | 600~900 | 100000 | 85000~130000 |
| 1500 | 1000~2000 | 150000 | 130000~180000 |
| 4000 | 3000~5600 | 200000 | ≥180000 |
Methyl cellulose (MC) can be used in Bakery Products,Confections,Pie and pastry fillings,Frozen desserts, Whipped toppings, Structured vegetable products
Bakery Products
MC 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, MC food grade add lubricity for easier application, provide creamier texture, improved spread-ability. and clean flavor release. In addition, MC 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. MC also improves freeze stability.
Frozen desserts
MC products modify ice-crystal size to give smoother textures. Increased air entrainment improves overrun.
Whipped toppings
MC products improve whipping properties for better body and appearance. Improved emulsion stability prevents syneresis and extends open times. MC inhibits phase separation in frozen toppings, even through repeated freeze cycles.
Structured vegetable products
MC 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.
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