Hydroxypropyl methyl cellulose Food Grade
SidleyCel Hydroxypropyl methyl cellulose is a kind of white or slightly yellowish powder, odorless, tasteless, and non-toxic. The product can be dissolved in cold water to form a transparent viscous solution. The aqueous solution of this product has surface activity so that it has emulsification, protective colloids and relative stability. PH Stability: the aqueous solution viscosity of this product is relatively stable in the range of PH 3.0-11.0. As the product is non-ionic, and in the preparation process can be effectively purified by washing with hot water, it has a very low ash content. SidleyCel Hydroxypropyl methylcellulose products can fully meet the standards for use of medicine, food, and personal care products.
| Hydroxypropyl Methylcellulose (E464) |
Gelation temperature |
Viscosity(mPa.s) |
| 60HP5FG |
58.0-64.0 |
4.6 |
| 60HP15FG |
58.0-64.0 |
12-18 |
| 60HP50FG |
58.0-64.0 |
40-60 |
| 60HP4000FG |
58.0-64.0 |
3000-5600 |
| 65HP50FG |
62.0-68.0 |
40-60 |
| 65HP450FG |
62.0-68.0 |
360-540 |
| 65HP4000FG |
62.0-68.0 |
3000-5600 |
| 75HP100FG |
70.0-90.0 |
80-120 |
| 75HP4000FG |
70.0-90.0 |
3000-5600 |
| 75HP15000FG |
70.0-90.0 |
11250-21000 |
| 75HP100000FG |
70.0-90.0 |
75000-140000 |
SidleyCel Hydroxypropyl methylcellulose(HPMC) has a uique combination of versatility, mainly reflect the following superior performance:
Anti-enzyme properties: Anti-enzyme performance is better than starch, with excellent long-term performance.
Emulsifying properties: It can reduce the interfacial tension and decrease the accumulation of oil droplets to get better emulsion stability.
Reduce oil consumption: It can enhance the lost taste, appearance, texture, moisture and air characteristics due to reduce oil consumption;
Processing advantages: It can reduce pan heating and material accumulation of equipment bottom, accelerate the production process period, improve thermal efficiency and reduce deposit formation and accumulation;
Thickening properties: Because HPMC can be used in conjunction with starch to achieve a synergistic effect, it can also provide a higher viscosity than the single use of starch even at low dosage;
Reduce processing viscosity: Low viscosity of HPMC can increase thickening significantly to provide an idea property and there is no need in a hot or cold process;
Water loss control: It can effectively control the food moisture from the freezer to room temperature change, and reduce the damage, ice crystals and texture deterioration caused by frozen;
Thermal Gelation Effects
When heated above a certain temperature, the aqueous solution of the product may become opaque, form a precipitate, and make the solution lose viscosity. But it will then turn into its original solution state after gradually cooled. The temperature of the coagulation and sedimentation occurring depends on the type of product, concentration of solution and heating rate.
Audited Supplier 
){kind=link}