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TYLOPUR® SE-6
TYLOPUR® SE-6 is a versatile HPMC with a semi-firm gelling functionality and very good film forming capabilities.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
Food & Nutrition — Food
- Confectionery
- Dairy Substitutes
- Savory & Culinary
Food & Nutrition — Processing & Packaging
- Food & Beverage Manufacturing
Product Families
Food Ingredients — Texture & Consistency
- Stabilizers
- Starches & Thickeners
Other characteristics
- Brand
- TYLOPUR
- End Uses
- Croquettes, Filling Applications
- Features
- Heat Stability
- Semi-firm gel.
- Very good film forming property
- Functions
Binder, Stabilizer, Thickener, Viscosity Modifier
- Ingredient Name
- Hydroxypropyl Methyl Cellulose (HPMC)
- Labeling Claims
- Allergen-free, GMO-free, Halal, Kosher
- Allergen-free
- GMO-free
- Halal
- Kosher
- Markets
- Food & Nutrition
- 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 | 28 - 30 | % |
| Hydoxypropoxyl Content | 7 - 12 | — |
| Gelation Temperature | 150 | °F |
| Disappearance of Gel after Heating | 130 | °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 |
