Desserts

Hydroxypropyl methylcellulose (HPMC) is a derivative of cellulose contained in wood pulp. In the food industry, HPMC is usually used as a thickener, emulsifier, stabilizer and water retention agent for ice cream, bread, salad dressings, etc. agent. Hydroxypropyl methylcellulose is widely used to manufacture frozen foods and cold drinks, desserts, and cooking sauces.

Hydroxypropyl methyl cellulose HPMC is the best stabilizer for a wide variety of whipped creams including dairy, whipped cream, compound cream and imitation cream. HPMC enhances visual appeal and mouthfeel by increasing foamability and foam stability. HPMC has excellent thermal and freeze-thaw stability, thus helping to maintain stable emulsions under adverse temperature conditions. It also works well with vegan cream since it is derived from natural refined Cotton.

Advantages of HPMC in Desserts

• Effectively prevent syneresis of non-dairy cream and desserts, and prolong the shelf life of food.

• Optimum foam stability even when frozen or thawed.

• Provide excellent water retention, and help to form small and uniform ice crystals to improve the texture and taste of food.