Food additives data book - wordpres

Polysaccharides 706
NAME: Hydroxy propyl cellulose
CATEGORY: Polysaccharides
FOOD USE: Soups/ Syrups/ Beverages/ Dairy products/ Dressings/ Dry formulated products/ Food packaging/
Edible films and coatings/ All food products
SYNONYMS: Hydroxylated and propylated beta-D-(1 Æ 4) glucan/ CAS 9004-64-2/ E463/ Cellulose
2-hydroxypropyl ether/ Oxypropylated cellulose/ Propylene glycol ether of cellulose/ HPC
FORMULA: Variable, depending on the degree of hydroxylation and propylation
MOLECULAR MASS: Variable
ALTERNATIVE FORMS: None
PROPERTIES AND APPEARANCE: A white powder or fibrous flakes
SOLUBILITY % AT VARIOUS Solubility varies with molecular weight and hydroxylation/propylation. Generally, commercially
TEMPERATURE/pH COMBINATIONS: available hydroxy propyl celluloses have molar substitutions (MS) greater than 2. In contrast to
hydroxy ethyl celluloses they are soluble not only in aqueous solution but also in a wide range of polar
solvents. Hydroxy propyl celluloses are soluble in water, sucrose solutions, sodium chloride solutions,
ethanol solutions and propylene glycol, but solubility in vegetable oils is limited. Also in contrast to
hydroxyethyl celluloses they are insoluble in hot aqueous solutions (as are methyl celluloses).
Solubility declines with increasing molecular weight, decreasing hydroxylation/propylation and
increasing concentration. It is essentially pH-independent (pH 4 to pH 8)
FUNCTION IN FOODS: Emulsifier; thickening agent; stabiliser; suspending agent; bulking agent
ALTERNATIVES: Methyl ethyl cellulose (MEC); hydroxy propyl methyl cellulose (HPMC); hydroxy ethyl
methylcellulose (HEMC); carboxy methyl cellulose (CMC); proteins; gum arabic; xanthan;
carrageenans; dextrans; starches; locust bean gum; guar gum; gelatin; agar; alginate (applicationdependent)