KimaCell®HPMC K100 FG Hydroxypropyl methyl cellulose forms a protective layer during frying. On the one hand, it prevents the oil from penetrating into the outer skin of the food, and on the other hand, it can reduce the excessive evaporation of moisture inside the food. It kills two birds with one stone and improves the health of fried food. sex. Of course, in practical application, different brands are selected according to different fried products including food type, oil temperature, external size, etc. The data of methyl cellulose for oil reduction in different fried food applications are provided for reference.
HPMC K100 FG
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 K100 FG is effective in reducing the fat content in fried foods. Fried foods have two main mechanisms of action for fat uptake during and after frying.
The first mechanism of action is called the water loss mechanism. There is a direct relationship between fat intake and water loss from food skin. During frying, the water in the pores of the food's surface begins to evaporate, and as the water is lost, the spaces in the pores are absorbed and filled by the hot oil. In other words, only when the water in the pores has evaporated leaves room for the oil to penetrate the food's surface.
Another mechanism of action is called the condensation mechanism. This mechanism is that after the frying process is over, due to the rapid drop in ambient temperature, the air in the pores on the surface of the food cools down rapidly, and the pressure decreases. oil content. Now let's discuss the role hydroxypropylmethylcellulose plays in this. When HPMC exists, on the one hand, as the temperature rises, a gel is formed to quickly fill the pores of the epidermis, thereby preventing oil from entering the epidermis. On the other hand, the gel generated during the frying process covers the surface of the food with a film. Even after the frying process is over, this film can effectively prevent the pores of the skin from directly contacting the ambient air, avoiding the internal and external pressure. The improvement brought about by the difference in fat intake.