| Customization: | Available |
|---|---|
| CAS No.: | 9004-65-3 |
| Formula: | C3h7o |
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1 . Resistance to salting : Hydroxypropyl methyl cellulose (HPMC) is a nonionic cellulose ether and it is not a polyelectrolyte . The aqueous solution of Hydroxypropyl methyl cellulose (HPMC) is comparatively stable even in the presence of metal salts or organic electrolytes . However, when the concentration of electrolytes exceeds a certain limit, gelation and precipitation may result .
2 . Surface activity : An aqueous solution of Hydroxypropyl methyl cellulose (HPMC) has a high surface activity and functions as a protective colloid agent , emulsion stabilizer and dispersant .
3 . Thermal gelation :An aqueous solution of Hydroxypropyl methyl cellulose (HPMC) will gel or precipitate when heated to a certain temperature , but it reverts to the original solution state on subsequent cooling . The temperature at which gelation or precipitation occur depends on the type of HPMC , its concentration and the rate of heating .
4 . pH stability :The viscosity of an aqueous solution of HPMC is hardly affected by acid or alkali , and the product can develop an original viscosity in the range of 3 . 0~11 . 0 . Therefore , the solution viscosity tends to keep stable during prolonged storage .
5. Water retention :Hydroxypropyl methyl cellulose (HPMC) is a high effective water retention agent . Its pharmaceutical grade product can be widely used in food, cosmetics and many other fields .
6 . Film forming :Hydroxypropyl methyl cellulose (HPMC) provides a strong , flexible and transparent film having a good barrier property against oil and grease .In food application , this property is often utilized for water retention and oil adsorption .
7 . Cohesiveness (Binding property) : Hydroxypropyl methyl cellulose (HPMC) , as a high performance binder, can also be used for molding food and medicine .
| Item |
Specifications | |||
| HPMC | ||||
| F | E | J | K | |
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 |
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.
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