Benecel™ methylcellulose and hydroxypropylmethylcellulose
Benecel MC and HPMC perform many functions in processed foods, depending on type, grade, use level and conditions. Among these functions are thermal gelation, film formation, thickening, binding and water retention. The polymeric structure of these products, which is different from other cellulosics, improves cohesion, texture and mouthfeel. Small amounts of Benecel MC and HPMC significantly enhance emulsion stability as well. This is particularly useful in stabilizing whipped toppings and desserts.
These products offer food formulators a unique functional property – reversible thermal gelation, or the ability to gel with water upon heating, then return to the original viscosity upon cooling. Depending on the substitution, and formulation parameters, gelation occurs at 50-80 °C (120-180 °F), forming an oil-insoluble gel or film.
In deep-fat frying, Benecel MC or HPMC can form a barrier that will hold out oil while retaining moisture. The result is a fried food that’s moist yet lower in fat. Extruded fried products also maintain their shape. In fillings, thermal gelation of Benecel MC and HPMC inhibits moisture migration into pie crusts and prevents boil-out while heating fruit bars and pocket-dough products. This property also improves cling in sauces and batters.
Bakery products including bakery cream, cakes and muffin batters (full and reduced fat), donuts and fried pastries, frostings and icings, fruit and cheese fillings for pies and pastries, gluten-free products, pancake and waffle batter and reduced egg formulations.
- Moisture retention, reduce oil absorption
- Heat stability, prevent boil out
- Structure in gluten-free formulas
- Improved mould release
- Creamy texture at room temperature, synergy with modified starch, aeration
- Overrun and thaw stabilization
Dairy products including frozen dairy products and cream cheese.
- Increased overrun
- Ice crystal control
- Heat stability, adhesion to foods during heat treatment
Dessert and topping products including whipped toppings, frostings, mousse, candies, mints, chocolates and inclusions.
- Increased overrun
- Increased filling viscosity
- Improved hot consistency, synergy with modified starch
- Aesthetic coatings
- Protective coatings
- Flavor delivery coatings
Meat alternatives including veggie patties.
- Prevention of bursting and reduction of spatter through water binding
- Improved hot consistency, yield
- Cohesion during heat treatment
Pet food products including canned foods, dual-textured dog foods and specialty and semi-moist pet foods.
- Cohesion during heat treatment
Prepared foods including onion rings, structured potato products, deep-frying batter, microwaveable products and doughnuts.
- Reduced oil absorption, improved yield
- Adhesion to bread crumbs
- Prevention of bursting
- Improved hot mouthfeel
- Superior binding
- Shape retention during heat treatment
Sauces and savory products including barbecue sauces, marinades and salad dressings.
- Heat stability
- Consistent viscosity
Product Literature(publicly available)
Additional Product Literature
Safety Data Sheets
- Technical Information
- Benecel™ Methylcellulose and Hydroxypropyl Methylcellulose in Fried Coated Food Applications
- Benecel™ Methylcellulose and Methylhydroxypropylcellulose Nutritional Content
- Benecel™ Methylcellulose and Hyroxypropyl Methylcellulose Thermal Gelation Temperatures
- Product Information
- Sauce Stability and Product Appeal
- Soluciones en ingredientes para alimentos (Spanish)
- 亚什兰食品配料解决方案 (Chinese)
- Soluções em ingredientes para alimentos (Portuguese)
- Benecel™ EZ Technology
- Решения в области пищевых ингредиентов (Russian)
- Benecel™ methylcellulose and hydroxypropylmethylcellulose
- Technology Reports
- Gluten-free Bread With Benecel™ Modified Cellulose (HPMC)
- Gravy-style Sauce for Food Service and Convenience Foods With Benecel™ K200M HPMC
- Tomato Sauce for Frozen Convenience Foods With Benecel™ K200M HPMC
- Chiffon Cake with Aquasorb™ A-500 Cellulose Gum and Benecel™ K4M HPMC
- Wheat Batter on Chicken Nuggets with Benecel™ modified cellulose
- Steamed Buns with Benecel™ HPMC and Aquasorb™ Cellulose Gum (CMC)
- Vegetarian Meatballs With Benecel™ A4M Methylcellulose and Aquasorb™ A 500 Cellulose Gum
- Bake Stable Caramel Filling With Benecel™ A4M Methylcellulose
- Bake Stable Cream Cheese Filling With Benecel™ A4M Methylcellulose
- Plum Marinade and Cooking Sauce with Benecel™ HPMC
- Batter Mix With Eggs With Benecel™ A4M Methylcellulose
- Coconut Curry Cooking Sauce With Benecel™ Hydroxypropyl Methylcellulose, Aqualon™ Cellulose Gum
- Bake Stable Chocolate Flavored Filling With Benecel™ A4M Methylcellulose
- Bake Stable Coconut Filling With Benecel™ A4M Methylcellulose
- Batter Coating for Frying, Dry Mix With Benecel™ Methylcellulose and Supercol™ XG Xanthan Gum
- Cream-Type Pastry Fillings With Benecel™ A4M Methylcellulose
- Cake Donuts with Reduced Oil Uptake During Frying With Benecel™ HPMC
Benecel MC is in compliance with the requirements of the U.S. Food and Drug Administration for use in foods as specified in the U.S. Code of Federal Regulations, Title 21, Part 182.1480, “Substances Generally Recognized as Safe” (GRAS). Benecel HPMC is in compliance with the requirements of the U.S. Food and Drug Administration for direct addition to foods as specified in the U.S. Code of Federal Regulations, Title 21, Part 172.874. Benecel MC and HPMC meet the monograph requirements set forth in the Food Chemicals Codex, current edition and JECFA. Benecel MC and HPMC also conform to the purity criteria of E461 and E464, respectively, as mentioned in the Annex of EC directive 2008/84/EC and amendments.
Common label declarations include methylcellulose, E461, and hydroxypropylmethylcellulose, E464.