KimaCell®HPMC F4M FG Hydroxypropyl methylcellulose is a nonionic cellulose ether. Compared to ionic cellulose ethers. HPMC does not react with heavy metals. And it has the characteristics of acid-base stability, etc., and currently it has the least output among the cellulose ethers, the best performance and the most widely used. HPMC is made from cellulose by alkalization and etherification. The hydroxyl group in the molecule is methoxyl and the hydroxypropyl group is substituted in a certain proportion, and due to the hydrophilicity of the hydroxyl group and the hydroxypropyl group, HPMC is endowed with good water-holding properties.
HPMC F4M ( 9004 65 3 )
Hydroxypropyl Methyl Cellulose (HPMC)
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 F4M FG is widely used in food industry such as frozen dough.
Frozen dough is a newer bread processing technology today. The purpose is to separate the bread making and baking process, so as to realize the large-scale production and freshness control of bread. In recent years, it has developed particularly rapidly in China. However during frozen dough processing. On the one hand, the formation of ice crystals and the recrystallization phenomenon in the process of freezing destroy the gluten network structure and yeast cells, and at the same time, the glutathione released by the frozen split yeast will further damage the gluten and network structure. As a result, the survival rate of yeast cells, the fermentation power and the gas holding capacity of the dough will all be reduced to a certain extent. Gang this, in the long-term frozen storage conditions. How to improve the antifreeze ability of baker's yeast and keep the integrity of gluten network structure.It is one of the core problems that need to be solved urgently.
The water holding capacity of HPMC has a significant effect on reducing the freezable water content in dough and improving the survival rate of yeast cells in the frozen storage process, which has certain guiding significance for experimental research and frozen dough production technology.