Methylcellulose Industrial Grade

Chemical properties:
Cellulose methyl ether. White or light yellow or light gray small particles (95% through 40 mesh sieve), fibrous or powder. Odorless and tasteless. Hygroscopic. The apparent density is 0.3 ~ 0.7g / m1. When all R in the structure are methyl, the substitution degree is equal to 3, and the methoxy content accounts for 45.57%. The methoxyl content of methyl cellulose used as a food additive should be between 26% and 33%, and its corresponding substitution degree is 1.7 to 2.2. When the substitution degree is lower than 1.3, it is soluble in alkali, and it is soluble in organic solvents when it is above 2.6. Those between 1.3 and 2.6 are soluble in cold water, pyridine, aniline, trimethylformamide, benzyl alcohol and glacial acetic acid. The aqueous solution is stable at neutral and normal temperature, and the high temperature will cause gelation and precipitation. The gelation temperature depends on the viscosity and concentration of the solution. When the viscosity and concentration are large, the gelation temperature is low. The presence of inorganic salts can increase the viscosity. Because it is a non-ionic solution, polyvalent metals cannot cause it to precipitate. Only when the electrolyte concentration and other dissolved substances exceed a certain limit will gelation occur. The aqueous solution has surface activity, forms a film after drying, and undergoes a reversible transition from sol to gel after heating and cooling.

use:
Thickener; Stabilizer; Emulsifier; Excipient; Dispersant; Adhesive; It is also used in mayonnaise, shortening and some other foods. Because this product is not digested in the body, it can retain several times the water and cause satiety, and can be used to make biscuits, waffles and other therapeutic foods. When using it, first wet the powder with about 1/5 of the hot water required, then add cold water (if necessary, add ice) and stir well. EEC: Appropriate for frozen foam products, potato chips, soft drinks, special dietary foods, baked goods fillings, foam toppings, sauces, sauces.