Headcel cellulose improves the structure of sauces due to its thermal gelation characteristics. It reversibly gels at elevated temperatures, effectively reducing splatter when heated in a microwave by binding the water inside the product and thus providing increased stability. The water-binding properties give structure and desired viscosity to products.
The following Headcel products are suitable for use in the food industry:
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Hypromellose and Methyl Cellulose is used as a performance additive in gypsum-based or cement-based construction materials.Learn more
Headcel Hypromellose improves the property of sauces due to its thermal gelation characteristics.Learn more
Hypromellose is the most widely used polymer in hydrophilic matrix controlled-release systems.Learn more
Headcel Hypromellose is used in suspension PVC polymerization as a primary and secondary suspension aid.Learn more