Hydroxypropyl Methylcellulose(HPMC) is a non-fermentable dietary fiber that can readily dissolve in water. It serves as a stabilizer, water-retaining agent, and binding agent in food industry. Furthermore, HPMC does not provide calories in food, making it uniquely suitable for low-calorie, salt-free, and non-glycemic foods appropriate for diabetics.
Due to HPMC’s water-retaining properties, it is widely used to keep the bakery soft and moist for a long time, thereby preventing staling and extending its shelf life.
In gluten-free baking, HPMC can be used to replace gluten to improve structure and texture of bakery goods. It helps keep ingredients together and prevent crumbling. Also, it help patients with celiac disease to manage their diet.
HPMC helps stabilize the emulsions and foams especially in dough development, maintaining its structure during rising and baking.