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Hydroxypropylmethylcellulose Having High Thermal Gel Strength, Method For Producing The Same And Food Comprising The Hydroxypropylmethylcellulose
Hydroxypropylmethylcellulose Having High Thermal Gel Strength, Method For Producing The Same And Food Comprising The Hydroxypropylmethylcellulose
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机译:具有高热凝胶强度的羟丙基甲基纤维素,其制备方法和包含羟丙基甲基纤维素的食品
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摘要
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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