- derived from natural cellulose by substituting the hydroxyl groups on the
HPMC (Hydroxypropyl methyl cellulose) is a water-soluble polymer made from cellulose modified with hydroxypropyl groups. It is used as a thickener, emulsifier and stabilizer in foods, pharmaceuticals and cosmetics. HPMC is produced by treating methyl cellulose with propylene oxide. The end result is a white, odorless and tasteless powder. Hydroxypropyl methyl cellulose is very similar to methyl cellulose, but it is more soluble in water and has a higher viscosity. HPMC has many uses, such as a thickener (to replace cornstarch), a stabilizer (to prevent ingredients from separating or settling), a binder (to hold ingredients together), or an emulsifier (to mix two substances that do not dissolve well into each other).
In the UK it was submitted by Dow (who manufacture HPMC for the global food market) for approval to the Advisory Committee on Novel Foods and Processes in November 2011.
- Hydroxyethylcellulose (HEC), a water-soluble polymer derived from cellulose, is a widely used additive in various industries due to its unique rheological properties and versatility. It finds application in construction, pharmaceuticals, cosmetics, and food industries, among others. As such, the price of HEC plays a significant role in determining the cost structure and profitability of these sectors.
What is hydroxypropyl methylcellulose?

What is Hydroxypropyl Methylcellulose (HPMC)?




hpmc viscosity table. The viscosity of HPMC determines the texture and mouthfeel of these products, as well as their stability and shelf life.
HPMC is especially valued for its role as a capsule shell. Traditional gelatin capsules are made from animal by-products, making them unsuitable for vegetarians and vegans. HPMC capsules, on the other hand, are completely plant-based and offer an excellent alternative that suits a wide range of dietary preferences.
Introduction
HPMC can be used in the manufacture of several baked products, fillings, foams and coatings. It is a great alternative for gluten substitution in gluten-free baked products in combination with CMC.