TYLOPUR® SFE-400
Tylopur hydroxypropyl methylcellulose (HPMC) products, like their methylcellulose counterparts, are unique food ingredients that gel upon heating and reverse upon cooling. Tylopur SFE-400 is a soft-gelling HPMC with a high sugar tolerance that provides structure and softness to the following formulations:Sweet and savory fillingsGels during the frying or baking process to prevent blow-outs, then reverses upon cooling. This gives the benefit of keeping your filling where it belongs during cooking, but without any unexpected texture differences when consumed. Foam stabilization:Traps and holds air very effectively for non-dairy/vegan whipped toppings and icings.Works extremely well to replace egg whites in formulations such as vegan meringue, vegan angel-food cakes, and other formulations where frothy and light textures are needed.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
- Confectionery
- Dairy Substitutes
- Savory & Culinary
- Food & Beverage Manufacturing
Product Families
- Food Ingredients — Functional Additives
- Stabilizers
- Starches & Thickeners
Other characteristics
- Brand
- TYLOPUR
- End Uses
- Croquettes, Filling Applications
- Features
- Heat Stability
- Functions
Binder, Stabilizer, Thickener, Viscosity Modifier
- Ingredient Name
- Hydroxypropyl Methyl Cellulose (HPMC)
- Labeling Claims
Allergen-free, GMO-free, Gluten-free, Halal, Kosher; Allergen-free; GMO-free; Gluten-free; Halal; Kosher
- Markets
- Food & Nutrition
- Use Levels
- 0.1 - 0.6
- Appearance
- White to slightly off - white powder
- Ingredient
- Hydroxypropyl Methyl Cellulose (HPMC)
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Storage Information
Keep dry. Store away from excess heat and sunlight.; Store preferentially in original packaging.
- Chemical Inventories
- AICS (Australia)
- DSL (Canada)
- EEC/EU
- EINECS (EU)
- ENCS (Japan)
- IECSC (China)
- KECI (Korea)
- NZIoC (New Zealand)
- Food Additive Number
- E 464, INS 464
- Food Ingredients Features
- Heat Stability
- Food Ingredients Functions
- Binder
- Stabilizer
- Thickener
- Viscosity Modifier
- Certifications and Compliance
- EU Compliant
- FCC Compliant
- FDA Compliant
- FSSC 22000
- GMP
- Generally Recognized As Safe (GRAS)
- Halal
- ISO 14001
- Food and Nutrition Applications
- Croquettes
- Filling Applications
Technical data
Table 1 of 3
9 rows| Characteristic | Value | Unit |
|---|---|---|
| Methoxy Content | 27 - 30 | % |
| Hydoxypropoxyl Content | 4 - 7.5 | — |
| Gelation Temperature | 160 | °F |
| Disappearance of Gel after Heating | 120 | °F |
| Optimal Hydration Temperature | 115 | °F |
| Hydration Temperature | 115 | °F |
| Loss on Drying | max. 5.0 | % |
| Sulphated Ash | max. 1.5 | % |
| pH | 5.0 - 8.0 | — |
Table 2 of 3
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Total Aerobic Microbial Count | max. 100 | CFU |
| Total Yeast & Moulds Count | max. 100 | CFU |
Table 3 of 3
8 rows| Characteristic | Value | Unit |
|---|---|---|
| Protein | 0 | gram/ 100g |
| Total Fat | 0 | gram/ 100g |
| Sugars | 0 | gram/ 100g |
| Carbohydrate | 93.5 | gram/ 100g |
| Ash Content | 1.5 g | gram/ 100g |
| Salt | 1.2 | gram/ 100g |
| Sodium | 0.5 | gram/ 100g |
| Energy | 187 | kcal per 100 g |
