Hydroxypropylmethylcellulose having high thermal gel strength, method for producing the same and food comprising the hydroxypropylmethylcellulose
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United States of America Patent
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Feb 23, 2016
Grant Date -
Sep 19, 2013
app pub date -
May 2, 2013
filing date -
Dec 15, 2009
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Abstract
Provided is hydroxypropylmethylcellulose having a high thermal gelation temperature and a high thermal gel strength and a method for producing the same and a food comprising the hydroxypropylmethylcellulose. More specifically, provided is hydroxypropylmethylcellulose having an average substitution degree of a methoxy group of 1.0 to 2.0 per glucose unit, an average substitution degree of a hydroxypropoxy group of 0.05 to 0.4 per glucose unit, and a A/B value of 0.305 or greater wherein A represents a substitution degree of a methoxy group directly substituted for a hydroxy group on carbon at position 6 in a glucose unit free from a hydroxypropoxy group-substituted hydroxy group, B represents a substitution degree of a methoxy group per glucose unit, and the A/B represents a value of A divided by B.
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