HPMC is derived from cellulose and used in a variety of applications to provide texture.
Cellulose is a polymer of glucose containing (-OH) hydroxyl groups which can be substituted with (-OCH3) and (-OCH2 CH (OH) CH3) groups to produce HPMC.
A wide range of viscosity from 3 cps 100,000 cps can be achieved depending on the grade making this a very versatile product.
pH stable in the range 2-13.
- MC gels at high temperature and therefore is suitable for products which are fried thereby reducing oil uptake or giving structure to vegetarian burgers.
- HPMC has a high water absorption and retention capacity.
- Water is retained in the bakery products and it forms a film around the starch granule and delays the retrogradation of the amylose by disturbing crystallization and hence increasing shelf life.
- HPMC helps to maintain the texture and shape of gluten free products.
- HPMC is also ideal for toppings and fillings inhibiting moisture migration and helps to avoid boil-out when the products are heated.