Adding HPMC to canned food can prevent whitening and deterioration due to the decomposition of citrus glycosides during storage, thereby achieving a fresh-keeping effect. Add to sherbet, ice, etc. in cold fruit products to make the taste better.At the same time as an emulsifying stabilizer or thickening agent for sauces, ketchup. And it can be used for frozen fish storage, which can prevent discoloration and deterioration of quality. The most significant thing is that it is used as a molding adhesive for tablets and granules.