Beta Testing

Hydroxypropyl Methylcellulose

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Potential Risk IndexTM:


About:

Functions :
1. Binder / Stabilizer – Retains the physical characteristics of food/cosmetics and ensure the mixture remains in an even state
2. Emulsifier – Allows water and oils to remain mixed together to form an emulsion, such as in mayonnaise, ice cream, and homogenized milk
3. Gelling Agent / Thickener – Increases the viscosity by thickening the liquid to give it more texture

Hypromellose (INN), short for hydroxypropyl methylcellulose (HPMC), is a semisynthetic, inert, viscoelastic polymer used as eye drops, as well as an excipient and controlled-delivery component in oral medicaments, found in a variety of commercial products.

As a food additive, hypromellose is an emulsifier, thickening and suspending agent, and an alternative to animal gelatin. It can be found in sterilized, pasteurized and UHT cream, low-calorie cream and pasteurised low-fat cream, bakery products and in reduced fat products. It has E number 464.

It is approved to use as food additive in EU.

Scientific References :
1. PubChem: https://pubchem.ncbi.nlm.nih.gov/compound/24832095

Regulatory References :
1. EU Approved Food Additive [2018]

2. US FDA Generally Recognized As Safe (GRAS) [2017]

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