Cellulosics
Cellulosics for formulators
Average read time: 5 minutes
Cellulose, a linear polysaccharide is the most common organic compound on earth, derived from cotton and wood pulp. Cellulosics are universally used in food products for their unique functional attributes including; water binding, film forming, encapsulation, suspension, thermo-gelation and as a source of dietary fiber. The following list of cellulose ethers provides food and nutrition formulators with rheological and performance benefits in an array of applications from beverages and bakery items to confectionery and frozen products.
| Cellulose ether | Grades | pH rangle | Viscosity | Key functional properties | Potential applications |
|---|---|---|---|---|---|
| Carboxymethyl- cellulose (CMC) | Multiple | 4.0-10.0 | 10-10,000 cps | Thickening, waterbinding,texture modification, prevention of ice & sugar crystals, foam stabilization, & protein stabilization | Beverages, bakery products, sauces, frozen desserts, syrups, icings & frostings, candies |
| Ethylcellulose (EC) | N7-N200 | 3.0-10.0 | 3-350 cps (5% EC in 80:20 toluene: ethanol) | Excellent filmforming with stabilityto water, pH andlight | Primarily microencapsulation for flavor masking, stabilization against active interactions, hydrolysis, oxidation and/or retard release of active ingredients |
| Hydroxypropyl-cellulose (HPC) | GF, JF, LF, EF | 3.0-10.0 | 150 cps @ 10% -1000 @1% solution | Excellent secondary emulsification properties, film forming, water, alcohol, PEG & PG soluble, foam promotion | Whipped toppings, confectionery coatings & glazes, films (breath strip mints) |
| Methylcellulose (MC) | A | 3.0-10.0 | 15-3600 cps @ 2% solution | Thermal stability, texture modification, boil out control, binding | Meat analogues, sauces, fillings |
| Hydroxypropyl-methylcellulose (HPMC) | E, F, K | 3.0-10.0 | 50-100,000 cps @ 2% solution | Thermal stability, texture modification, binding, adhesion, reduced oil pick-up, volume, structure, foam promotion & stabilization | Sauces, fillings, extrusion, batters & breadings, gluten-free breads, whipped topping |
| *Further information on specific dispersion techniques are available from the Brenntag North America Food & Nutrition Team | |||||
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This document is for informational purposes only. You accept sole responsibility for reading and complying with the Safety Data Sheets (SDS’s), as well as any other safety information, relating to the products listed herein. The information contained herein is based on Brenntag’s knowledge at the time of publication or release and not on any publications, independent studies, empirical evidence or other form of verification. You should not use or rely on any statements contained herein as a basis for any representations or warranties to your customers or end users as to the safety, efficacy or suitability of any product or for purposes of ensuring your compliance with any laws or regulations. Brenntag makes no warranties, express or implied, as to the accuracy, completeness, or adequacy of the information contained herein or as to fitness of any product for any particular purpose. Nothing contained herein shall be construed as an authorization to use or an inducement to practice any patent, trade secret or other intellectual property right. Before producing and distributing any product, it is your sole responsibility to adequately test and document the performance of the product and acquire any required intellectual property rights. You assume all risks for failing to do so and Brenntag shall not be liable (regardless of fault) to you, your employees, customers or end users or any third party for direct, special or consequential damages arising out of or in connection with the furnishing or use of this information. Please contact your local Brenntag representative if you have any questions about this information.