H-HPC acts primarily as a thickening and stabilizing agent, enhancing the texture and viscosity of various food products. Its ability to form stable gels and emulsions makes it particularly useful in sauces, dressings, and dairy products, where it helps maintain consistency and prevent separation. Additionally, H-HPC can improve the mouthfeel of low-fat formulations, providing a creamy texture without the need for added fats.
Soluble in water and various organic solvents like ethanol and acetone at room temperature; solutions are clear.
H-HPC is a good thermoplastic material with excellent film-forming properties. The films are tough, glossy, and highly elastic.
With very low ash content, this product has excellent adhesion properties. It is highly stable when used as an emulsion thickener and has good dispersibility.
The substituent groups in H-HPC are evenly and fully distributed, giving it strong antibacterial properties. It also has a low equilibrium moisture content.
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