| Test Item | Unit | Specification | Standard |
|---|---|---|---|
| Appearance | White to Yellowish white | Visual | |
| Characters | Conforms | EP | |
| Identification A | Conforms | EP/USP | |
| Identification B | Conforms | EP/USP | |
| Identification C | Conforms | EP/USP | |
| Identification D | Conforms | EP | |
| Identification E | Conforms | EP | |
| Identification F | Conforms | EP | |
| pH | 5.5-8.0 | EP/USP | |
| Apparent Viscosity | mPa.s | 8,000-12,000 | EP/USP |
| Appearance of Solution | Conforms | EP | |
| Chlorides | % | Max 0.5 | EP |
| Loss on Drying | % | 5.0 Max | EP/USP |
| Residue on Ignition | % | 1.0/1.5 Max | EP/USP |
| Heavy Metals | % | Not more than 0.001 | EP/USP |
| Arsenic | ppm | 3.0 Max | USP |
| Methoxyl Content | % | 28.0 – 30.0 | USP |
| Hydroxypropoxyl Content | % | 7.5 – 12.0 | USP |
| Total Microbial Count | cfu/g | Max 1000 | |
| Total Mould and Yeast | cfu/g | Max 100 | |
| E.Coli | Negative |
Celopre® ME10M features a medium viscosity (8,000–12,000) combined with a high methoxy content (28–30%). This composition endows the HPMC with enhanced thermal gelation properties and hydrophobicity, resulting in a dissolution profile characterized as “instant-dissolving/thermally gelling.” Consequently, it is well-suited for applications in the food industry and specialized pharmaceutical sectors.
Celopre® ME10M HPMC is suitable for use in ready-to-eat and convenience foods . Its high methoxy content enables it to form a gel upon heating while maintaining structural stability after cooling; this effectively improves texture, enhances product structure, and boosts cooking resistance—making it a quintessential solution for applications in this sector.
Celopre® ME10M HPMC is designed for plant-based meat and plant protein products. It provides a meat-like texture, enhances water retention, and facilitates thermal processing and molding—catering to a rapidly growing market segment with significant potential.
Celopre® ME10M HPMC is suitable for baking applications (such as bread, cakes, etc.). It effectively retains moisture and delays staling, thereby preserving the fresh texture of baked goods.
