Name: HPMC K4M FG
Brand: KIMA CHEMICAL CO.,LTD.
Availability: InStock
Rating: 4.8 (50 reviews)

HPMC K4M FG

KimaCell^®HPMC K4M FG hydroxypropyl methyl cellulose is an important cellulose derivative, which has good hydrophilicity, can quickly swell in water, and forms a stable viscous colloidal dispersion at low temperature. HPMC can form a complex with gluten protein, mainly through physical interaction to strengthen the gluten structure. The viscoelasticity of the frozen dough added with a certain amount of HPMC during freezing storage was small, and the network structure remained stable. As a hydrophilic colloid, HPMC has good water absorption and water holding capacity. On the one hand, it can reduce the loss of bread moisture, reduce bread hardness, and effectively inhibit bread aging; on the other hand, it can reduce the free water content in frozen dough, thereby Reduce the damage to yeast cells and gluten structure caused by ice crystals formed during frozen storage and recrystallization of ice crystals. Enzyme preparation is an important dough improver, and different enzyme preparations have different effects on dough improvement.

Where to buy Cas 9004-65-3

Specification of HPMC K4M FG

HPMC K4M FG ( 9004 65 3 ) Hydroxypropyl Methyl Cellulose (HPMC) food grade
Physical Analysis
Appearance	White to slightly off-white fibrous or granular powder.
Identification A to E	Conform
Solution appearance	Conform
Methoxy	19.0-24.0%
Hydroxypropoxy	4.0-12.0%
Loss on drying	5.0% Max
Residue on ignition	1.5% Max
pH	5.0-8.0
Apparent viscosity	3200.0-4800.0cps
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 K4M FG

KimaCell^® HPMC K4M FG is widely used in frozen food and baked bread, frozen dough technology is beneficial to the preservation and transportation of dough, simplifies the production process, reduces costs and reduces the waste of human resources. However, the quality of dough stored in a freezer will be reduced. For example, the ice crystals formed inside the dough and the recrystallization of ice crystals will destroy the network structure of gluten protein, causing problems such as shrinkage, cracks and excessive hardness of the dough. Thus affecting the quality of the final product. People are more and more inclined to buy simple and fast food. Compared with traditional noodle products such as steamed buns and noodles, bread has the advantages of being easy to make and easy to carry. Improving the quality of frozen dough and its baked bread has always been a research hotspot at home and abroad. HPMC can significantly improve the storage and baking properties of frozen dough, and improve the quality of frozen dough and its baked bread.

Documents of HPMC K4M FG

HPMC K4M FG Material Safety Data Sheet

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