KimaCell®HPMC E5 FG is Hydroxypropyl methylcellulose which can reduce the gelatinization temperature, peak viscosity and cold viscosity of pastry paste; microscopic observation shows that when hydroxypropylmethylcellulose exists, starch granules have a higher degree of gelatinization; Hydroxy Propyl methyl cellulose also aids in moisture retention; resulting in a higher toughness and crisp structure in the final product.
HPMC E5 FG
White to slightly off-white fibrous or granular powder.
Identification A to E
Loss on drying
Residue on ignition
Min. 98% pass through 100 mesh
Total plate count
Yeast and Mould
KimaCell® HPMC E5 FG can reduce the oil absorption of fried shell by 1%. The final product obtained by wrapping chicken balls with HPMC paste can reduce the oil content of the outer layer and increase the water content of the inner layer.
HPMC has the ability to reduce the oil absorption rate of battered fried chicken slices, fish and vegetables, etc., they can hinder the original moisture loss in food, and can also improve the paste bonding ability and cooking yield.