Hydroxypropyl methylcellulose (HPMC) is a cellulose made from plant fibers and is certified as a food additive E464 by the EU and FDA. It is widely used in the food industry. Improves the appearance, texture and taste of a range of food and beverage applications.
Baked goods
HPMC can be used as a hot gelling aid to retain gas during baking, increase baked volume and improve texture. HPMC also provides a moister texture, extended shelf life, improved emulsification of batters and better freeze stability.
Desserts
In glazes, icings and coatings, HPMC food grade can increase lubricity, make it easier to use, provide a smoother texture, and improve spreadability. And clean flavor release. In addition, HPMC will thermally gel during heating, keeping icings and glazes intact, and return to the original consistency of the product during cooling.
Pie and pastry fillings
Thermal gelling reduces boiling during baking and inhibits the migration of moisture from the filling to the crust during freezing. HPMC can also improve freeze stability.
Frozen Desserts
HPMC products modify ice crystal size to provide a smoother texture. Increased air entrainment improves overrun.
Whipped Ingredients
HPMC products improve whipping performance for better mouthfeel and appearance. Improved emulsion stability prevents syneresis and extends open time. HPMC inhibits phase separation in frozen ingredients, even through repeated freezing cycles.
Structured Vegetable Products
HPMC products provide excellent film-forming and high binding properties for foods that need to hold their ingredients together. Products such as veggie burgers, onion rings and formed potato products have been improved by the binding strength and film-forming qualities of HPMC products.
