HPMC
HPMC solutions gel when heated and return to liquid on cooling, the opposite of gelatine.
Key Specifications
| CAS number | 9004-65-3 |
|---|---|
| E number | E464 |
| Viscosity (2%) | 5-100000 mPa.s by grade |
| Methoxy content | 19-30 percent |
| Gelation temperature | 50-90 degrees C by grade |
| Mesh | 80 / 100 |
Thermal gelation is the property that sells HPMC
HPMC solutions gel when heated and return to liquid on cooling, the opposite of gelatine. In plant-based meat that behaviour creates a binder that sets during cooking and holds the matrix together, and in fried coatings it forms a film that limits oil uptake.
Choosing by gelation temperature
Grades gel anywhere from 50 to 90 degrees C depending on substitution. A coating for a 180 degrees C fryer needs a high gelation temperature so the film forms at the right moment rather than instantly at the surface.
Typical Applications
- Plant-based meat analogues — 0.5-2 percent binds the matrix and improves juiciness after cooking.
- Fried food coatings — 0.3-0.8 percent reduces oil absorption by 15-30 percent.
Frequently Asked Questions
Cold or hot water soluble?
Cold water soluble. It disperses in cold water and gels when heated, so add it to cold water first.
How does it differ from CMC?
Both are cellulose derivatives, but HPMC gels on heating while CMC does not, which matters for fried and cooked applications.
Which viscosity for capsules?
Low viscosity, 5-15 mPa.s, to keep the shell solution workable at high solids.
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