HPMC Food Grade Hydroxypropyl Methyl Cellulose Factory Price

• Customization: Available
• CAS No.: 9004-65-3
• Formula: C3h7o
• Model NO.: 9001-1
• EINECS: 618-389-6
• Certification: ISO, FDA, HACCP
• Appearance: Powder
• Packaging Material: Paper
• Storage Method: Normal
• Shelf Life: >12 Months
• Resource: Natural
• Transport Package: Paper Bag or Drum
• Specification: 25kg/bag
• Trademark: YM
• Origin: China
• HS Code: 3912900000
• Production Capacity: 8000ton/Year

Product Description

Specification

 

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

 

Product Description

 

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.

 

Application

 

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.
 

Packaging & Shipping

 

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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