Meskacel™ HPMC E15 FG powder is a nonionic cellulose ether modified by etherification of natural cellulose. Methoxy and hydroxypropyl groups are introduced into its molecular structure, endowing it with unique thermally reversible gel properties—a gel is formed when the aqueous solution is heated and returns to a liquid state after cooling. This characteristic enables it to have multiple functions such as adhesion, water retention, film formation and texture optimisation in food processing. It is particularly suitable for frozen foods, plant-based meat products and baking reheating scenarios.
HPMC E15 FG Hydroxypropyl Methyl Cellulose (HPMC) | |
Main Source of Materials | Cotton and Wood Pulp |
CAS NO. | 9004-65-3 |
HS Code | 39123900 |
Type | Food Additives |
Physical Analysis | |
Appearance | White or off-white fibrous or granular powder |
Applications | Baked goods, Quick-Frozen and Reheated Foods, Dairy Products, etc. |
Formula Modification | Support |
Packing | IN FIBER DRUMS WITH INNER P.E. BAGS, NET WEIGHT 25 KG PER DRUM. |
Chemical Analysis | |
Methoxy | 28.0-30.0 |
Hydroxypropoxy | 7.0-12.0 |
Gelation Temperature(℃) | 58.0-64.0 |
Viscosity (mPa.s) | 15 |
Loss on drying | ≤5.0 |
Residue on ignition | ≤1.5 |
PH | 4.0-8.0 |
Microbiological Limit | |
Total microbe count | ≤1000cfu/g |
Total mold and yeast | ≤100cfu/g |
Escherichia coli | 0 |
Super strong gel performance
The gel strength is more than three times that of traditional methylcellulose (MC). Even after reheating, it can still maintain the firm texture and juicy taste of food, solving the problem of soft and mushy frozen food after reheating.
Typical applications: Quick-frozen dumpling wrappers (with 40% improvement in frost crack resistance) and plant-based hamburger patties (shape retention rate ≥95% after reheating).
Multi-dimensional functional collaboration
Film-forming oil barrier: It forms a dense barrier on the surface of fried foods, reducing the oil absorption rate by 25-30%, while enhancing the crispness (for example, extending the crispness of fried chicken skin by 30 minutes).
Emulsification stability: Reduce the interfacial tension between oil and water, form a stable emulsion in salad dressing, and the centrifugal stratification rate is ≤5% (4000rpm/30min).
Precise water retention: By locking in moisture through a hydrogen bond network, starch ageing in baked bread is delayed (reducing the rate of hardness growth by 35%) and extends shelf life.
1. Frozen and reheated foods
Core value: Prevents cell rupture caused by ice crystal growth and maintains the "freshly cooked" texture after reheating.
Application case
Frozen buns: With the addition of 0.8% HPMC E15 FG powder, the freezing crack rate of the dough crust decreased from 25% to 3%, and there was no significant difference in softness after re-steaming compared with fresh products.
Pre-prepared braised pork: The gel network locks in the meat juice, and after reheating, the retention rate of the juicy texture is increased by 60%, solving the problem of "dry meat" in traditional pre-prepared dishes.
2. Plant-based and bionic foods
Technological breakthrough: Simulating animal protein's adhesive property to enhance plant-based meat's shaping ability and chewiness.
Application case
Plant-based sausages: They replace 20% soy protein, increase bonding strength by 45%, have excellent slicing performance (breaking force ≥8N), and simultaneously reduce beany smell.
Bionic seafood rolls: Form an elastic gel matrix to simulate the Q-bouncy texture of real shrimp paste (elastic modulus E≥150kPa).
3. Sauces and dairy products
Function Optimisation
Salad dressing: When compounded with xanthan gum (HPMC: xanthan gum = 3:1), the viscosity is increased to 8000mPa · s, the shear resistance is enhanced, and it adheres evenly to the wall after pouring.
Fermented milk: In Greek yoghurt, whey precipitation was controlled (water separation rate ≤5%), while the spoonability was improved. The viscosity curve showed excellent thixotropy (hysteresis ring area ≥1.2Pa · s).
Meska Chemical has a history of over 20 years in producing and selling food-grade HPMC, with rich experience. The annual output is 38,000 tons, and the supply is sufficient. International HPMC food additive standards strictly produce our Meskacel™ HPMC E15 FG powder and have a high cost performance. Our professional team provides 24-hour advance service. Welcome to consult and get samples for free!
E15 FG, with the core of thermally reversible gel properties, is suitable for scenarios that require high-temperature film formation and reheating stability. E4/E5 focuses on basic thickening and emulsification, and the gel strength is relatively weak.
According to the EFSA standard, the recommended addition amount is 0.5%-2%, which needs to be adjusted according to the product system. Excessive intake may result in a sticky texture.
