Name: HPMC E5 FG
Brand: KIMA CHEMICAL CO.,LTD.
Availability: InStock
Rating: 4.8 (50 reviews)

HPMC E5 FG

KimaCell^®HPMC E5 FG is Hydroxypropyl methylcellulose which can reduce the gelatinization temperature, peak viscosity and cold viscosity of pastry paste; microscopic observation shows that when hydroxypropylmethylcellulose exists, starch granules have a higher degree of gelatinization; Hydroxy Propyl methyl cellulose also aids in moisture retention; resulting in a higher toughness and crisp structure in the final product.

Where to buy Cas 9004-65-3

Specification of HPMC E5 FG

HPMC E5 FG HPMC Hydroxypropyl Methylcellulose
Physical Analysis
Appearance	White to slightly off-white fibrous or granular powder.
Identification A to E	Conform
Solution appearance	Conform
Methoxy	28.0-30.0%
Hydroxypropoxy	7.0-12.0%
Loss on drying	5.0% Max
Residue on ignition	1.5% Max
pH	5.0-8.0
Apparent viscosity	4-6cps
Particle size	Min. 98% pass through 100 mesh
Heavy Metals
Heavy Metal	≤10ppm
Arsenic	≤3ppm
Lead	≤3ppm
Mercury	≤1ppm
Cadmium	≤1ppm
Micro bacteria
Total plate count	≤1000cfu/g
Yeast and Mould	≤100cfu/g
Coli form	Absent/g
Salmonella	Absent/g

Application of HPMC E5 FG

KimaCell^® HPMC E5 FG can reduce the oil absorption of fried shell by 1%. The final product obtained by wrapping chicken balls with HPMC paste can reduce the oil content of the outer layer and increase the water content of the inner layer.

HPMC has the ability to reduce the oil absorption rate of battered fried chicken slices, fish and vegetables, etc., they can hinder the original moisture loss in food, and can also improve the paste bonding ability and cooking yield.

Documents of HPMC E5 FG

HPMC E5 FG Material Safety Data Sheet

HPMC E5 FG Technical Data Sheet

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