CELLULOSE FOOD GUMS

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An introduction to
CELLULOSE FOOD GUMS Modified Celluloses for the
Food Industry
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Cellulose gums

• Cellulose is not water soluble
• Cellulose must be modified to make it water
  soluble or oil soluble

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If (H) substituted by CH3
methyl cellulose
MC CH2CH 3 CH3 methyl ethyl cellulose
MEC CH2CH CH3 hydroxy propyl
cellulose HPC OH CH2CH
CH3 hydroxy propyl methyl cellulose
HPMC OH CH2COO carboxymethyl
cellulose CMC CH2CH 3
ethyl
EC
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Food Approved Types

• E 461 Methyl
• E462 Ethyl
• E 463 Hydroxypropyl
• E 464 Hydroxypropyl methyl
• E 465 Methyl ethyl
• E 466 Sodium carboxymethyl

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• Viscosities Available
• MC and HPMC ranges from 15 mPas to 250,000 at 2
  concentration.
• CMC ranges between 15 and 12000 mPas at 1
  concentration.
• MEC was between 10 and 60 mPas at 2.5
  concentration.
• HPC has a wide range of viscosity from150 mPas at
  10 (very low) to 3000 mPas at 1
• EC 4 100 mPas in solvents

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HPMC and MC
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• HPMC and MC Properties
• REVERSIBLE THERMAL GELATION
• Viscosity
• Moisture control (cold water binding)
• Emulsification
• Film Forming and foaming
• Synergy
• Vegetable origin
• Soluble dietary fibre
• Non caloric

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Reversible thermal gelation
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Reversible Thermal Gelation of Methylcellulose
Solution
Heating
200
Cooling down
160
Viscosity increase upon cooling
Continued Heating
Hysteresis gel melts back at a lower TC than it
appears
Cooling
s)
120

Viscosity (mPa
80
Rapid and drastic increase of viscosity due to
thermal gelation
Heating
40
Slight loss of viscosity due to heat
Incipient Gelation
Temperature
0
0

10

20

30

40

50

60

70
Temperature (C)
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Gelling characteristics
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Reversible Gel
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Reversible thermal gelation characteristics

• Substitution
• type
• ratio
• quantity
• Viscosity
• Concentration
• Other ingredients

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• Reversible thermal gelation benefits
• Retains shape at high temperatures
• Controls moisture movement when hot
• Reduces oil uptake
• Improves coating adhesion
• Easy dispersion
• Improves processing efficiency
• Works alone

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Mashed potato croquette
without and with
Methocel
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Chicken Kebabs (Raw)SG A50M _at_ 1, Brine/Marinade
Trial 3
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Chicken Kebabs (Cooked)SG A50M _at_1 Brine/Marinade
Trial 3
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• Reversible thermal gelation benefits
• Retains shape at high temperatures
• Controls moisture movement when hot
• Reduces oil uptake
• Improves coating adhesion
• Easy dispersion
• Improves processing efficiency
• Works alone

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Summer fruit filling in puff pastry
without and
with Methocel
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Sauce Filled Fish Balls 2005-0049 Figure II
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Sauce Filled Fish Balls 2005-0049 Figure III
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Sauce Filled Fish Balls 2005-0049 Figure V
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• Reversible thermal gelation benefits
• Controls moisture movement when hot
• Retains shape at high temperatures
• Reduces oil uptake
• Improves coating adhesion
• Easy dispersion
• Improves processing efficiency
• Works alone

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T. Sanz1, A. Salvador and S. M. Fiszman,
Instituto de Agroquímica y Tecnología de
Alimentos (CSIC), Apartado de Correos, 73
Burjassot, Valencia 46100, Spain
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• Reversible thermal gelation benefits
• Controls moisture movement
• Retains shape at high temperatures
• Reduces oil uptake
• Improves coating adhesion
• Easy dispersion
• Improves processing efficiency
• Works alone no need for ions or pH control

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Viscosity
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Cold solutions
Thick 50,000 mPas
Thin 50 mPas
Medium 4000 mPas
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• Viscosity - benefits
• Range of viscosities available
• Thickener
• Extrusion aid
• Low pH resistant
• Binder - moisture migration control

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• Viscosity - benefits
• Range of viscosities available
• Thickener
• Extrusion aid
• Low pH resistant
• Binder - moisture migration control

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Moisture control
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Migration of water from mashed potato over 24
hours
Control, mashed potato only
With HPMC
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Moisture control - benefits

• Crisper coatings
• Less instances of soggy bottoms and wet pastry
• Softer cakes/bread after baking and during
  storage
• Improved frozen and chilled storage
• Reduction of blow off of batters during frying
• Reduced colour leaching

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Emulsification
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Conventional Emulsifier action
Lipophilic end
oil
Hydrophilic end
water
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Low viscosity, migrating MC or HPMC
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High viscosity, thickening MC or HPMC
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MC in MayoFreeze/Thaw Stability, after 6 cycles
control MC , egg, MC
egg ,xanthan no xanthan no egg or xanthan
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Film Forming and foaming
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Gluten free bread - HPMC
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Fruit cake - HPMC/xanthan gum
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Film forming and foaming
Egg free macaroons
Ripple drink
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Foaming soft drink demo reminder.

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• HPMC and MC Properties
• REVERSIBLE THERMAL GELATION
• Viscosity
• Moisture control (cold water binding)
• Emulsification
• Film Forming and foaming
• Synergy
• Vegetable origin
• Non caloric
• Soluble dietary fibre
• Other dietary benefits

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• Cholesterol Control

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HPMC reduces Cholesterol
Cholesterol Lowering Data
Lipoprotein data based on human studies.
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• Blood Glucose Control

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Blood Glucose Clinical Data (cont.)
Dose Effect of High Viscosity FORTEFIBER on Peak
Glucose
Median Difference from Control
-4.8
-11.0
-16.2
-19.6
Plt0.05 vs. control
P for trend 0.0002
Volunteer subjects with PG ?140 mg/dL under
control conditions.
Trademark of The Dow Chemical Company
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Insulin Clinical Data (cont.)
Dose Effect of High Viscosity FORTEFIBER on Peak
Insulin
Median Difference from Control
Volunteer subjects with PG ?140 mg/dL under
control conditions.
Trademark of The Dow Chemical Company
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Dow Supported Daily Dose

• Note
• Conservative Dow estimate
• Dose not required in U.S. for Structure/Function
  Claims
• More servings per day possible
• Reduced daily dose may be feasible

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Satisfit new weight care offering

• A new launch of an HPMC with weight care
  implications
• In PRE clinical trials, shown to
• reduce increase in weight gain
• increase ratio of saturated fat to unsaturated
  excreted

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MEC
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MEC Properties

• Reversible thermal gelation
• SURFACTANCY - foaming
• OIL TOLERANCE
• Emulsification
• Viscosity
• Vegetable origin
• Soluble dietary fibre
• Non caloric

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• MEC Applications
• Non dairy creams and toppings
• Meringue
• Macaroons
• Roulades
• Sponge cakes
• Pancakes
• Whipped desserts
• Foaming soft drinks

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HPC
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HPC Properties

• High substitution level
• Soluble in cold water
• Soluble in many organic solvents
• Range of viscosities available
• Aqueous solution precipitates above 45C
• Surfactant
• Film former

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HPC Applications

• Whipped toppings
• Edible Coatings
• Glazes

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CMCSodium carboxymethyl cellulose
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• CMC Properties
• Viscosity 15 12,000 mPas at 1
• Clarity (including at low-ish pHs for some
  grades)
• Hot and cold solubility
• Heat thinning
• Shear thinning, thixotropic grades now available
  (Xn replacer)
• Acid stable grades (pH 3.0)
• Water retention
• Protein reactivity and protection
• Film forming
• Self healing gels

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CMC Typical applications

• Cakes moisture retention
• Meat products injection brines
• Soft drink syrups especially low calorie
• Ripple and topping syrups
• Ice cream
• Acidified milks inc cappuccino foamers
• Gravies and sauces

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ECEthyl cellulose

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EC properties

• Oil, alcohol and solvent soluble
• NOT water soluble
• Film former
• Used for coatings, barriers
• Recently re-approved.

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Summary

• Key words to remember on modified cellulose gums
  are
• versatility
• choice
• functionality in both recipes and the body.

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Thank you If you wish to contact us, try
Linda Bellekom-Allen 44 (0) 870 710
6311 lbellekomallen_at_dow.com foodgroup
_at_dow.com and dont forget www.methocel.com