Hydroxypropyl Methylcellulose (HPMC) is a semisynthetic cellulose used as an alternative to animal gelatin. Classified as E464, it serves as an emulsifier, film former, and fat-replacer in a variety of desserts, including ice cream and sorbets.
HPMC can modify the formation and growth of ice crystals. It ensures a consistent structure that can withstand repeated thaw-freezing and excellent texture.
HPMC acts as a lubricant to help maintain a creamy mouthfeel without causing caloric burden due to its metabolic inertness.
HPMC can effectively control the food moisture from the freezer to room temperature by forming a thin film. This is crucial for maintaining the shape and texture of frozen desserts.