HPMC/MC

Metolose

Food Grade

Modified Cellulose

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Contents

Preface     

Physical Properties of Metolose

Practical Benefits of Metolose

Application Examples

Sweet & Savoury Pies • Batters & Coatings • Gluten Free Products
Reformed Potato • Cheese Products • Vegetarian Products

Technical Information

Our Service

Preface

Since 1962, Shin-Etsu Chemical Company Ltd has manufactured a wide range of cellulose derivatives for the pharmaceutical market under the trademark METOLOSE. They have recently diversified into the food market in Europe with a range of HPMC/MC products utilising the unique physical properties of METOLOSE to benefit a variety of applications in the food industry.

METOLOSE is a versatile food stabiliser mainly employed to; control moisture movement during cooking, maintain the product shape at high temperatures, reduce oil uptake of breaded/battered products and improve processing efficiency. It can be used in many different food products including sweet and savoury pies, batters and coatings, reformed potato, meat, cheese and vegetarian products, gluten free bread, convenience foods and sauces.

Physical Properties

Reversible Gel Formulation: A solution of METOLOSE will gel when heated above a certain temperature and then melt back to liquid upon cooling.  By selecting an appropriate grade of METOLOSE, all the water (moisture) in a formulation can be bound within the gel at high temperatures.  The range of grades available allows the food technologist to choose the firmness of gel required – from soft to firm.

Solubility: METOLOSE grades are soluble in cold water but are often added as a dry powder to dissolve during processing.  Once dissolved, METOLOSE is fully functional.  They are insoluble in hot water, high salt solutions, high sugar solutions and a range of organic solvents.  These non-solvents can be used as dispersants to assist the application of METOLOSE into a formulation.

Thickening: METOLOSE is highly efficient at thickening at low concentrations.  If used in combination with starches, viscosity is increased further.  This can be used to reduce starch levels in many formulations.

Binding: METOLOSE gives optimum binding strength at low concentration in both hot and cold temperatures with excellent moisture control and good flavour release. 

Film Formation: Films formed with or containing METOLOSE provide an excellent barrier to fat and moisture migration and contribute to the structural integrity of many food systems.

Emulsification: METOLOSE is non-ionic and has the ability to lower surface tension and interfacial tension which leads to effective emulsification. 

Suspending Properties: METOLOSE prevents solids from settling. 

Water Retention: METOLOSE is highly efficient at water retention and helps to prevent phase separation even under freeze/thaw conditions. 

pH Stability: METOLOSE food gums are stable over a pH range of 3.0 – 11.0

Practical Benefits

Improves Product Appearance: The thermogelation of METOLOSE prevents fillings from boiling out during cooking and baking.  This stabilises the product and ensures it’s appearance and weight remains unchanged.  At high temperatures METOLOSE will maintain the shape of reformed potato, meat, cheese, vegetable and vegetarian products.

Cost Efficiency: By reducing the break up of the product, not only is the product weight and appearance maintained, but the amount of waste is cut and disposal and clean up costs are reduced.  In addition, when METOLOSE is used in the batters or breaded coatings of fried foods, the life of the cooking oil is extended – further reducing costs.

Consistent Technical Performance: METOLOSE controls moisture movement during cooking – thermogelation binds the water and as a result, prevents moisture loss and maintains the succulence of the final product.

Reduced Fat Uptake: When METOLOSE is used in batters and coatings it forms a film during coating which adds strength and prevents them from cracking and loosening. This film will also reduce the oil absorbed during cooking.  This produces a healthier product with improved mouthfeel.

Freeze/Thaw & Microwave Stability: METOLOSE manages the movement of water during processing and cooking and will control textural changes and ice crystal formation.

Improved Processing Efficiency: If METOLOSE is added to the hot liquid phase during processing it will not dissolve and thicken.  The delayed hydration will allow more efficient pumping and mixing.  The same property can be used to achieve more stable oil-in-water emulsions since a smaller droplet size can be achieved during homogenisation of the low viscosity hot phase.

Improved Consistency in Baked Products: The quality of a variety of baked products including cakes, crumpets and gluten free bread is improved with the addition of METOLOSE.  The emulsifying effect of METOLOSE will improve the consistency of batter used in cake recipes and yeast raised gluten free bread.  The film forming and thermogelation functionality in baking will give control of the gas cells leading to a more uniform texture and shape.  In addition, METOLOSE will provide the structure and texture normally associated with full gluten wheat products.

Vegetarian, Kosher & Low Calorie: METOLOSE is vegetarian, Kosher and adds no calories to a formulation

Application Examples

The Shin-Etsu METOLOSE range varies according to chemistry, degree of substitution and viscosity range. [See table 1]. All other physical properties are constant throughout the range. [See table 2]

Table 1: Typical Degree of Substitution & Viscosity Range
 

The METOLOSE range is manufactured under strictly controlled conditions. The manufacturing plant that produces this range is registered under the ISO 9002 Quality System.

METOLOSE meets all EU regulations and all requirements outlined by FAO/WHO (Food & Agricultural Organisation and World Health Organisation). It conforms to:

US FCC IV: US Food Chemical Codex 4th edition
FNP: FAO Food and Nutrition Paper

METOLOSE should be declared as E461 or methyl cellulose (MC) and E464 or hydroxypropyl methyl cellulose (HPMC).

METOLOSE is free from Gluten contamination and is manufactured from GM free raw materials. METOLOSE is certified strictly Kosher and Parve. (Certificates can be supplied upon request).

Our Service

At R.W Unwin we pride ourselves on our excellent customer service. We have a reliable stock holding and delivery service and our experienced team guarantee 48 hour delivery for all stock items. Our excellent delivery performance is frequently commented on and we have been awarded numerous certificates by our customers for achieving the ‘highest level for on time delivery performance’.

Shin Etsu are dedicated to developing new grades for the Food Industry. They have recently developed 2 coarser particle size grades for the food industry, METOLOSE SFE-500G and SFE-6000G. These are more easily dissolved in cold water and are more dust free – an advantage when the formulator needs to dissolve METOLOSE in cold water prior to adding it to his process.

If you wish to ask for further information on our METOLOSE range of products or require samples for testing, please do not hesitate to contact us.

Isolate Grades

SOY PROTEIN ISOLATE

Soy Protein Isolate is extracted from defatted soy flakes through a sophisticated purification process and contains more than 90% protein. Sinoglory’s strict process guarantees the functional and nutritional integrity of Soy Protein Isolate. Soy protein Isolate is traditionally used in sausages and other processed meat products because of its gel forming, water retention and emulsification properties.

 

Chemical Analysis   Microbiological Analysis    Protein (dry basis): 90% min E-coli: Nil pH: 7 +/- 0.5 Salmonella: Negative Moisture: 7% max Total Bacteria 20,000/g max Oil: 0.8% max Appearance: Cream white fine powder Ash: 6% max

Packing: 20kg (44lb) net in multi-wall, poly-lined paper bag.

Emulsion Grade

Emulsion grade helps meat processors to achieve good emulsion and water binding in order to reduce cooking losses, prevent fat losses and improve the structure of final products in a cost effective way.

ISOPRO 500A
High solubility, dispersibility and functionality, excellent performance in water binding and fat emulsifying

ISOPRO 510A
Dust Free. High solubility, dispersibility and functionality, excellent performance in water binding and fat emulsifying

500A and 510A are widely used in: emulsified meat production, vegetarian food, chopped and minced meat.

Injection Grade

Injection grade contributes to providing a significant increase of product yields. It will also improve the texture and slice ability of end products when used in brine injection or other appropriate processes.

ISOPRO 500B
Excellent solubility and dispersing performance in water or other liquid systems – specially produced for food injection

ISOPRO 510B
Fortified by lecithin. Dispersible in water or other liquid systems – specially produced for food injection.

500B and 510B are widely used in: injected meat production, cool drinks, ice cream and nutritional drink.

Texture Grades

SOY PROTEIN TEXTURE

Soy Protein Texture is made from defatted soy flour or soy protein concentrate by extrusion process, after they are mixed with a liquid system. It is available in different forms, for example, mince, ball, chunk and flake.
 

Chemical Analysis   Microbiological Analysis   Protein (dry basis): 55% min E-coli: Nil pH: 7 +/- 0.5 Salmonella: Negative Moisture: 7% max Total Bacteria 30,000/g max Fat:   0.8% max Appearance: Mince, ball, flake and chunk with target size and colour Crude Fibre: 0.5% max     Ash: 10% max

Packing: 20kg (44lb) net in multi-wall, poly-lined paper bag

TEXPRO 300
(55% protein) Made from soy flour. Widely used in emulsified meat production, sausages, ham, vegetarian products, stuffing products, minced meat, meat ball, imitated crab.

TEXPRO 310
(68% protein) Made from soy protein concentrate. Widely used in sausages, ham, meat balls, vegetarian products, imitated crabs.