Based on the unique properties of methylcellulose and hydroxypropyl methylcellulose, KimaCell® MC and HPMC are used in a wide variety of food ingredient applications. Its thermo-gelling properties are very beneficial for vegetable meats as it imparts a firm texture to vegetable meats. Gluten-free dough can stabilize due to increased viscosity. Especially in plant-based whipping creams, KimaCell® HPMC stabilizes emulsification, improves whipping and reduces water runoff. There are many more use cases in creating delicious and healthier diets.
Application properties of hydroxypropyl methyl cellulose in food:
1.1. Effectively prevent syneresis of non-dairy cream and desserts, and prolong the shelf life of food.
1.2. Optimum foam stability even when frozen or thawed.
1.3. Provide excellent water retention, and help to form small and uniform ice crystals to improve the texture and taste of food.
2.1. HPMC ( 9004 65 3 ) can be added to the powder and slurry of fried food, and the thermal gel properties can effectively reduce the oil absorption.
2.2. Effectively keep the water loss of fried food and increase its juicy taste.
2.3. It can reduce the moisture migration of food during the heat preservation process after frying, and maintain the crispness and taste.
2.4. Improve the bonding strength of the batter on the food, effectively inhibit the shedding of the batter during the frying process, thereby increasing the yield.
3.1. Due to its plasticity, it can increase the volume of baked goods and improve the appearance.
3.2. Effectively improve the water retention and moisture distribution of cake or bread, thereby increasing the shelf life of food.
3.3. It can reduce the rigid texture caused by heating.
3.4. 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.
3.5. HPMC can be used in high-fat components and has good compatibility.
4.1. Improve the smooth texture of low-calorie and low-fat seasonings/sauces as high-fat products.
4.2. The stability of acidic components such as vinegar, ketchup, lemon juice can be maintained during the use of the formula.
4.3. Excellent freeze-thaw stability, the best secondary emulsification properties.