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KIMA CHEMICAL CO.,LTD.
KIMA CHEMICAL CO.,LTD.
HPMC E15 FG

HPMC E15 FG

KimaCell®HPMC E15 FG Hydroxypropyl methyl cellulose is a kind of non-ionic cellulose ether formed by using natural cellulose as raw material and replacing the hydroxyl groups on the anhydrous glucose unit in cellulose with methoxy groups. and surface activity.

Its most special feature is thermally reversible gelation, that is, its aqueous solution forms a gel when heated, and turns back to a solution when cooled. It is widely used in baked foods, fried foods, desserts, sauces, soups, beverages, and essences. and candy.

The super gel in HPMC has a gel strength more than three times that of conventional methylcellulose thermogels, and possesses super strong adhesive properties, water retention and shape retention properties.

It allows reconstituted foods to retain their desired firm texture and juicy mouthfeel both during and for longer periods of time after reheating. Typical applications are quick-frozen foods, vegetarian products, reconstituted meat, fish and seafood products and low-fat sausages.


Where to buy Cas 9004-65-3
HPMC E15 FG

Specification of HPMC E15 FG


HPMC E15 FG

Hydroxypropyl Methyl Cellulose

Physical Analysis

Appearance

White to slightly off-white fibrous or granular powder.

Identification A to E

Conform

Solution appearance

Conform

Methoxy

28.0-30.0%

Hydroxypropoxy

7.0-12.0%

Loss on drying

5.0% Max

Residue on ignition

1.5% Max

pH

5.0-8.0

Apparent viscosity

12-18cps

Particle size

Min. 98% pass through 100 mesh

Heavy Metals

Heavy Metal

≤10ppm

Arsenic

≤3ppm

Lead

≤3ppm

Mercury

≤1ppm

Cadmium

≤1ppm

Micro bacteria

Total plate count

≤1000cfu/g

Yeast and Mould

≤100cfu/g

Coli form

Absent/g

Salmonella

Absent/g


Application of HPMC E15 FG


KimaCell® HPMC E15 FG is widely used in food ingredient. It has bellow property:

  • Film-forming properties

    Films formed by HPMC or films containing both can effectively prevent oil migration and water loss, thus ensuring the stability of the food structure.


  • Emulsifying properties

    HPMC can reduce surface tension and reduce fat accumulation for better emulsion stability.


  • Moisture loss control

    Hydroxypropyl methylcellulose can effectively control the moisture migration of food from freezing to normal temperature, and can reduce the damage, ice crystallization and texture changes of food caused by refrigeration.


  • Adhesive properties

    Hydroxypropylmethylcellulose is used in effective amounts to develop optimal bond strength while maintaining moisture and flavor release control.


  • Delayed hydration

    The use of hydroxypropyl methylcellulose 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 properties

    HPMC can be used in combination with starch to produce a synergistic effect, which can greatly increase the viscosity even at a very low addition level.


  • The solution is stable under acidic conditions and under alcoholic conditions

    Hydroxypropyl methyl cellulose solutions are stable down to pH 3 and have good stability in solutions containing alcohol.

Documents of HPMC E15 FG

DownloadHPMC E15 FG Material Safety Data Sheet
DownloadHPMC E15 FG Technical Data Sheet
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