Food Grade High-Substitute Hydroxypropyl Cellulose(H-HPC)
What is High-Substitute Hydroxypropyl Cellulose(H-HPC)?
High-substituted Hydroxypropyl Cellulose (H-HPC) is a chemically modified cellulose ether with a high degree of hydroxypropyl substitution, enhancing its solubility, thermal gelation, and film-forming properties compared to standard HPC.
In the food industry, High-Substitute Hydroxypropyl Cellulose (H-HPC) is a modified cellulose derivative widely used as a multifunctional food additive. It enhances texture, stability, and processing performance in various applications.
What is High-Substitute Hydroxypropyl Cellulose(H-HPC)?
Thermo-Reversible Gelation
Forms strong gels upon heating (unlike MC/HPMC), useful in controlled-release food coatings or heat-stable textures.
Enhanced Solubility
Dissolves in both cold water and organic solvents, enabling versatile applications (e.g., edible films, encapsulation).
Film-Forming & Adhesion
Creates flexible, glossy edible films for confectionery coatings or pharmaceutical tablets.
Suspension Stabilizer
Prevents particle settling in emulsions (e.g., sauces, plant-based beverages).
Reliable Food-Grade H-HPC Solutions from LANDU Define™
LANDU is a trusted Chinese manufacturer of High-Substitute Hydroxypropyl Cellulose (H-HPC). Under our Define™ brand, we specialize in food-grade cellulose additives, using advanced technology to ensure high-quality, customized solutions for texture improvement, film-forming, and heat stability. Contact us for reliable H-HPC tailored to your needs!
High-Substitute Hydroxypropyl Cellulose(H-HPC) In the Food Field
Beverage
Pagariäri
Sauce
Fried Food
H-HPC improves fried food crunch, reduces oil absorption, and keeps moisture inside, enhancing crispness and shelf life.
Protein Casting
H-HPC improves protein casting by forming a strong, flexible film, enhancing texture, binding, and moisture retention in plant-based or meat analogs.
Kondiitritooted
In confectionery, H-HPC acts as a film-forming agent, stabilizer, and moisture regulator—enhancing chewiness in gums, preventing sugar crystallization, and improving texture in coatings, gels, and sugar-free products.
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