Food additives data book - wordpres

TECHNOLOGY OF USE IN FOODS: Hydroxy propyl cellulose should be dispersed in hot water and cooled to hydrate the polysaccharide. A
high shear mixer will aid dispersion, although prolonged shear of high molecular-weight polymers will
reduce the viscosity.
Hydroxy propyl celluloses have similar properties to methyl cellulose, but they are soluble in a wider
range of solvents. They can form aqueous solutions with a wide range of viscosities (variable
thickening, stabilising and bulking properties); they are surface-active (emulsifying properties); they
can have a high yield point (suspending properties); and they form gel-like structures at high
temperatures that melt on cooling (stabilising agents for foods with heat-sensitive components such as
the toppings in pizzas). Properties (viscosity, melting points, etc.) vary considerably with the molecular
weight and molar substitution
SYNERGISTS: None known
ANTAGONISTS: None known
FOOD SAFETY ISSUES: LD 50 (oral, rat) 10,200mg/kg; ADI 0–25mg/kg. Slightly toxic. The powder is combustible
LEGISLATION: USA: UK and EUROPE:
FDA 21CFR § 172.870, 177.1200 UK: approved. Europe: listed
REFERENCES: Ash, M., and Ash, I. (1996) Food Additives. Gower Publishing Co., Brookfield, VT.
Desmarais, A. J., and Wint, R. F. (1993) Hydroxy alkyl and ethyl ethers of cellulose. In: Whistler,
R. L., and BeMiller, J. N. (Eds.), Industrial Gums: Polysaccharides and Derivatives. 3rd edition,
pp. 505–535.
ANY OTHER RELEVANT INFORMATION: Chemically hydroxylated and ethylated natural cellulose. See methyl cellulose (MEC); hydroxy propyl
methyl cellulose (HPMC); hydroxy ethyl cellulose (HEC); carboxy methyl cellulose (CMC)
Hydroxy propyl cellulose 707