Meskacel™ HPMC E4M FG (Hydroxypropyl methylcellulose) food-grade additive is a nonionic cellulose ether derived from wood pulp/refined cotton. It is endowed with an ultra-high viscosity of 3200-4800 CPS (2% aqueous solution) and multiple active groups (methoxy 28.0-30.0%, hydroxypropoxy 7.0-12.0%) through a deep etherification process, making it a "multifunctional colloid" for the food industry. With an additional amount of 0.5%, it can form a high-strength gel, with a viscosity more than five times that of ordinary thickeners. It is suitable for systems such as ice cream and has excellent pumping thixotropy. The combination of hydroxyl and aldehyde groups in the molecule can form an antibacterial and breathable membrane, inhibiting the growth of microorganisms (reducing the growth rate of total colony count by 50%) and blocking water loss (reducing the weight loss rate by 40%). It can withstand temperatures ranging from -20 ℃ to 90℃ and pH 4.0- 8.0, and is suitable for multiple extreme processes. It has the characteristics of thickening, emulsifying, film-forming and biological preservation in the food system. It is a core auxiliary material in ice cream, baking, sauces, and edible packaging.
HPMC E4M 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, Sauce, Edible Packaging , Ice Cream, 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) | 4000 |
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 |
Ultra-High Viscosity Thickening Performance
As a high-viscosity HPMC food additive powder, it can form a high-strength gel with a low addition amount (0.3-1.0%), and its viscosity is 5-8 times that of the standard HPMC model. It is suitable for ice cream base materials (anti-melting agent), whipped cream and meat product adhesives that require high consistency.
Excellent thixotropy: The viscosity decreases during stirring, facilitating pumping. After standing still, it quickly returns to consistency, making it suitable for automated filling production lines (such as an ice cream filling line with a speed of 500 bottles per minute).
Bio-based preservation technology
Antibacterial film-forming materials: Using molecular adsorption, they inhibit the growth of microorganisms, form a breathable protective film on the surface of fruits and vegetables, delay water loss (reduce weight loss rate by 40%) and oxidative Browning (decrease Browning index by 35%).
Biodegradable packaging materials: Formulated with plant protein to form edible packaging paper (such as vegetable paper and seaweed paper), biodegradable packaging has both barrier properties and nutritional value. It replaces traditional plastic packaging and complies with the EU biodegradable Materials Regulation (EU 10/2011).
Ice cream/Popsicle: Adding 0.5% HPMC E4M FG can increase the viscosity of the slurry (from 2000 cps to 5000 CPS), inhibit the growth of ice crystals, make the texture of ice cream fine (ice crystal particle size ≤50μm), and reduce the melting rate by 20%. Replace 20% of milk fat, simulate fat texture through high-viscosity gel, reduce calories by 15%, and enhance heat collapse resistance simultaneously (40℃ tolerance time ≥30 minutes).
Edible packaging: It is compounded with soybean residue fibre to form edible paper used for packaging meat products. It has both antibacterial (total colony count ≤100cfu/g) and oil-proof (oil migration rate ≤0.5mg/cm²) properties.
Fruit and vegetable preservation: When 1% HPMC E4M FG aqueous solution is sprayed on the surface of fruits and vegetables, a transparent protective film forms. Strawberries' shelf life is extended from 3 days to 7 days, and the weight loss rate is reduced from 8% to 3.5%.
Biodegradable packaging film: It can be compounded with chitosan to form an antibacterial packaging film to preserve fresh meat. The growth rate of total colony count can be reduced by 50%, and it can also be printed with food-grade patterns to enhance the product's appeal.
E4M FG, with ultra-high viscosity (3200- 4800 cps) and biological preservation function as its core, is suitable for scenarios that require strong adhesion and antibacterial film formation. E50 focuses on oil control in fried foods and has a relatively low viscosity (40-60 CPS).
By adjusting the solution concentration (1%-3%) and the coating speed (5-10m/min), the film thickness can be precisely controlled within 5-15μm, and the tensile strength can reach 12- 18MPa.
