Hydroxy Propyl Methyl Cellulose(HPMC) can be used as food thickener, stabilizer and humectant to thicken, retain water, improve taste, etc. It is used in baked food, collagen casings, non-dairy cream, fruit juice, sauce, meat And other protein products, fried food, etc.

With the following characteristics:

Film-forming properties: The film formed by hydroxy propyl methyl cellulose or the film containing both can effectively prevent oil migration and water loss, so it can ensure the stability of food structure.

Emulsifying properties: Hydroxy propyl methyl cellulose can reduce surface tension and reduce fat accumulation to obtain better emulsion stability.

Water loss control: Hydroxy propyl methyl cellulose can effectively control the moisture migration of food from freezing to normal temperature, and can reduce the damage, ice crystallization and texture change of food caused by refrigeration.

Adhesive performance: Hydroxy propyl methyl cellulose can exert the best bond strength under the conditions of effective amount, while maintaining moisture and flavor release control.

Delayed hydration performance: The use of hydroxy propyl methyl cellulose can reduce the pumping viscosity of food during thermal processing, thereby significantly improving production efficiency. Reduces boiler and equipment fouling, speeds up process cycle times, improves thermal efficiency, and reduces deposit formation.

Thickening performance: Hydroxy propyl methyl cellulose can be used in conjunction with starch to produce a synergistic effect, and can greatly increase the viscosity even when the addition amount is very low.