Benecel™ modified cellulose

chemistry: cellulosics

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Benecel™ modified celluloses, also known as methylcellulose (MC) and hydroxypropylmethylcellulose (HPMC), are versatile, multifunctional food gums. The polymeric structure of these products, which is different from other cellulosics, improves cohesion, texture and mouthfeel. They are unique hydrocolloids because they reversibly gel at elevated temperatures. Benecel MC and HPMC perform many functions in foods, depending on type, grade, use level, and conditions. Among these functions are thermal gelation, film formation, thickening, binding, and water retention.

Ashland offers several different types of Benecel modified cellulose.

  • Methylcellulose or A-types have the lowest gelling temperature and the firmest texture.
  • Hydroxypropylmethylcellulose or E- and F-types have a moderate gel temperature and texture
  • Hydroxypropylmethylcellulose or K-types have the highest gel temperature at around 80C and the softest texture.


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