HPMC K100LV
HPMC K100LV is an EU‑approved food additive (E464) that complies with Regulation standards and the Food Chemicals Codex. It is a low‑viscosity hydrocolloid derived from modified cellulose, widely used to enhance texture, stability, and functionality in food systems.
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Category
BakeryFunctional FoodSectors
Food
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What is HPMC K100LV
HPMC K100LV (Hydroxypropyl Methylcellulose) is a water‑soluble cellulose derivative that meets the specifications outlined in EU Regulation and the Food Chemicals Codex for food use. As part of the methylcellulose (MC) and HPMC family, it is produced through the chemical modification of natural cellulose, resulting in a versatile, non‑ionic hydrocolloid suitable for a wide range of food applications.
This grade is particularly valued for its low viscosity and consistent performance in formulations that require controlled thickening and stabilisation. HPMC K100LV is compatible with a variety of ingredients and performs reliably across different processing conditions. It must be used within its designated food categories and maximum permitted levels as defined by regulatory standards, ensuring both safety and compliance.
Its multifunctional properties and plant‑based origin make it especially important in modern food trends, including clean label, vegan, and gluten‑free product development.
- Plant-Based
- Clean Label
- Gluten-Free
- Emulsifier
- Stabiliser
- Thickener
- Hydrocolloid
- EU Approved
- E464
- Food Additive
- veg
- Thermal Gelling
Applications & Functionalities
HPMC K100LV functions as a versatile hydrocolloid in food systems, offering thickening, stabilising, emulsifying, and film‑forming capabilities. One of its key features is thermal gelation, allowing it to form gels upon heating and revert when cooled, which is particularly useful in processed and structured foods. It plays a critical role in gluten‑free formulations by improving dough structure, elasticity, and moisture retention in the absence of gluten. In vegan products, it acts as a binder and texturiser, helping replicate the mouthfeel and consistency of animal‑derived ingredients. Additionally, it enhances emulsion stability, prevents phase separation, and contributes to improved shelf life and product uniformity.
HPMC K100LV functions as a versatile hydrocolloid in food systems, offering thickening, stabilising, emulsifying, and film‑forming capabilities. One of its key features is thermal gelation, allowing it to form gels upon heating and revert when cooled, which is particularly useful in processed and structured foods. It plays a critical role in gluten‑free formulations by improving dough structure, elasticity, and moisture retention in the absence of gluten. In vegan products, it acts as a binder and texturiser, helping replicate the mouthfeel and consistency of animal‑derived ingredients. Additionally, it enhances emulsion stability, prevents phase separation, and contributes to improved shelf life and product uniformity.
Common applications include:
- Gluten‑free bakery
- vegan products
- sauces and dressings
- dairy alternatives
- meat analogues
- batters and coatings
- processed foods.
Related Ingredients
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