- In addition to its many uses in the food industry, HPMC is also used in many other areas. For example, in the building materials industry to regulate flow properties, in the production of cosmetics such as toothpaste, shampoo, soap, cream and lotion and in the pharmaceutical industry as a component of medicines.
10 reasons to use HPMC in gluten-free preparations:
1. Improved structure and consistency: Emulates the effect of gluten, providing elasticity and structure to the dough.
2. Moisture Retention: Helps keep gluten-free baked goods more moist and less dry.
3. Suitable for vegan and hypoallergenic diets: It is not derived from animal sources and does not contain common allergens such as gluten.
4. Stabilization: Useful for stabilizing emulsions and suspensions, improving the quality of preparations.
5. Gel formation: Take advantage of its ability to gel at high temperatures for different applications.
6. Thickening Properties: Acts as a thickener, improving the texture of food products.
7. Solubility in cold water: Facilitates incorporation into various recipes without the need for heating.
8. Compatibility: Works well with a wide range of food ingredients.
9. Shelf life: It can help extend the shelf-life of baked goods.
10. Flavor neutrality: It does not alter the flavors of the preparations, maintaining the desired taste.
10 reasons why it is advisable not to use HPMC in gluten-free preparations:
1. Cost: HPMC can be more expensive than other additives or ingredients.
2. Perception of over-processing: Some consumers may prefer less processed products or products with fewer additives.
3. Limitations in replicating sensory properties: It may not be able to exactly replicate all the properties of gluten.
4. Variable applicability: Not all gluten-free recipes benefit equally from the addition of HPMC.
5. Limited Availability: It is not always easily available in all markets or stores.
6. Experimentation needed: May require trial and error to get the proportions right.
7. Additive Dependence: Can lead to increased dependence on food additives.
8. Possible digestive reactions: Although rare, some people may have sensitivities to HPMC.
9. Effects on texture: It can influence the texture of some preparations in an undesirable way.
10. Negative consumer perceptions: Some consumers may have concerns about the use of food additives.

4. The water-retaining property of Hydroxypropyl Methylcellulose depends on its addition amount and viscosity. With the same addition amount, the water-retention rate of Hydroxypropyl Methylcellulose Hpmc is higher than that of MC.


Residues of cellulose and breakdown products in edible tissues and products from animals fed HPMC are not expected. Although the (partial) degradation of HPMC would eventually occur in some species (ruminants, hindgut fermenters), breakdown products would still likely be of high molecular weight and poorly or not absorbed; the short-chain fatty acids resulting from microbial breakdown of cellulose in the rumen or hindgut will enter the physiological pools of the animals. The consumer would therefore not be exposed to the additive or derived products when consuming edible tissues and products from animals given diets containing HPMC. Consequently, the FEEDAP Panel concludes that the use of HPMC in animal nutrition is of no concern for consumer safety.
1. Structure and properties of hydroxypropyl methylcellulose:

Appearance and Properties: White or quasi-white fibrous or granular powder