Food additives data book - wordpres

Polysaccharides 708
NAME: Hydroxy propyl methyl 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, methylated and propylated beta-D-(1Æ4) glucan/ CAS 9004-65-3/ E464/ Cellulose 2hydroxypropyl
methyl ether/ Hypromellose/ Propylene glycol ether of methyl cellulose/ HPMC
FORMULA: Variable, depending on the degree of hydroxylation, methylation 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/methylation. Generally
TEMPERATURE/pH COMBINATIONS: hydroxypropyl celluloses have similar properties to hydroxypropyl methyl celluloses. In contrast to
hydroxy ethyl celluloses, they are not only soluble 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/
methylation 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 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 (application-dependent)