Hydroxypropyl Methylcellulose for Food
Feature：The properties of thickening, binding, dispersing, emulsifying, film-forming, suspending, adsorbing, gelling, surface active, retaining moisture and protective colloid.
Function：It has excellent enzyme resistance and emulsion stability.
Net weight : 25kg/bag
Supply Time: All The Yea
Feature：The properties of thickening, binding, dispersing, emulsifying, film-forming, suspending, adsorbing, gelling, surface active, retaining moisture and protective colloid.Function：It has excellent enzyme resistance and emulsion stability.
(n～2)/2 OR=-OH、-OCH3、-[OCH2CH(CH3)]nOH or-[OCH2CH(CH3)]OCH3
Plant meat/ Reconstituted meat
Gel temperature ℃
Insoluble matter in water
Loss on drying
Total number of aerobic bacteria
Total Mold and Yeast
Not checked out
Applied to food characteristics
It has excellent enzyme resistance and emulsion stability.
Reduce the amount of oil and enhance the taste, appearance, texture, moisture and gas content of food lost due to the reduction of oil content.
It has excellent processability and thickening performance.
It can effectively control the moisture content of food from freezing to normal temperature, and reduce the damage, ice crystal and texture deterioration of food caused by cold storage.
HPMC packaging and storage
Barrel or paper plastic bag lined with polyethylene film inner bag. Net weight of each bag: 25kg.
Protect from sun and rain during storage and transportation.