As a food additive for bakery product, Hydroxypropyl methylcellulose(HPMC) can play the important roles such as emulsifier, thickener, suspending agent and substitute for animal gelatin.
Hypromellose is a non-ionic cellulose mixed ether. The hydroxyl etherification of cellulose increases the water solubility of HPMC and also imparts HPMC affinity for some non-polar phases in the dough. When the temperature was gradually increased during the baking process, HPMC generated a network structure by interacting with the hydrosol chains, and this interaction provided the impetus for dough expansion and increased the bread volume. The role of HPMC as a frozen dough improver, it was found that the specific volume of the frozen dough baked with HPMC was no longer significantly affected by the freezing storage time. The addition of HPMC can also control the water loss rate of the frozen dough during the frozen storage process, so that the frozen dough can keep the moisture content unchanged during the 42d frozen storage process. Food grade hydroxypropyl methylcellulose HPMC and methyl cellulose MC are water-soluble polymers that meet food standards.HPMC/MC is an alternative choice for the gluten-free, egg-free, dairy-free, as well as replacing fat.
Technical Data Sheet
Due to its plasticity, it can increase the volume of baked goods and improve the appearance.
Effectively improve the water retention and moisture distribution of cake or bread, thereby increasing the shelf life of food.
It can reduce the rigid texture caused by heating.
Due to its reversible thermal gel properties, it can reduce the bubbles of fillings and fillings and the explosion of fillings under high temperature conditions, and effectively prevent excessive loss or evaporation of water.
HPMC/MC can be used in high-fat components and has good compatibility.