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Hydroxypropylmethylcellulose having high thermal gel strength, method for producing the same and food comprising the hydroxypropylmethylcellulose

A technology of hydroxypropyl methylcellulose and hydroxypropoxy, which is applied in the field of hydroxypropyl methylcellulose, can solve the problem that methylcellulose cannot be completely dissolved, and achieve excellent shape retention and high-heat gelation Effect of temperature, high heat gel strength

Active Publication Date: 2011-06-15
SHIN ETSU CHEM IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this methylcellulose has a problem that, in the aqueous solution from which it is prepared, the methylcellulose cannot be completely dissolved unless it is temporarily cooled to 15° C. or lower

Method used

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  • Hydroxypropylmethylcellulose having high thermal gel strength, method for producing the same and food comprising the hydroxypropylmethylcellulose

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] High-purity and soluble pulp derived from wood (manufactured by Nippon Paper Industries, Co., Ltd.) was ground into powder using a roller mill, then sieved through a sieve with 600 μm mesh, and sieved at a rate of 10 g / min. Feed at a constant speed into a S1 model biaxial kneader KRC Kneader (manufactured by Kurimoto, Ltd.; paddle diameter: 25mm, outer diameter: 255mm, L / D=10.2, inner volume: 0.12L, rotational speed: 100rpm) . Simultaneously, an aqueous solution of 49% by weight of sodium hydroxide was supplied at a constant rate of 13.7 g / min from the inlet of the pulp supply port to obtain alkali cellulose containing an aqueous alkali solution added to the cellulose . Of the alkali cellulose obtained by continuous operation for about 30 minutes, 561 g aliquots (230 g of cellulose) were added to a pressure vessel equipped with a plowshare type internal stirring blade. The vessel was depressurized to -97 kPa and then returned to atmospheric pressure by adding nitrogen...

Embodiment 2

[0047] Perform the same procedure as in Example 1, except that 20 minutes after starting to add methyl chloride, start to use a pressure pump to add propylene oxide to the reactor, and adjust the total amount of propylene oxide added to make hydroxypropoxy The average degree of substitution is 0.24. The results are shown in Table 1.

Embodiment 3

[0049] Perform the same procedure as in Example 1, except that 30 minutes after the addition of methyl chloride, start to use a pressure pump to add propylene oxide to the reactor, and adjust the total amount of propylene oxide added so that the hydroxypropoxy The average degree of substitution was 0.24. The results are shown in Table 1.

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PUM

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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.

Description

technical field [0001] The present invention relates to hydroxypropylmethylcellulose having high thermal gel strength, a method for producing the same, and foods containing the hydroxypropylmethylcellulose. Background technique [0002] Cellulose ethers capable of thermosensitive gelation such as methylcellulose and hydroxypropylmethylcellulose are used in processed foods. For example, it is known that such cellulose ethers can improve shape retention during heating when added to cheese (JP01-080252A). The cellulose ether, when added to freeze-dried foods such as freeze-dried tofu (tofu) together with agar, enables the production of foods that are large even during rehydration and during cooling after rehydration It is also able to maintain its shape, and has an excellent texture (JP2005-348721A). This cellulose ether, when added to frozen foods, can be thermally gelled to retain water during food processing or during thermal melting, thereby maintaining flavor (JP2002-517...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B11/193A23L1/03A23L29/00A23L29/20A23L29/262
CPCC08B11/193A21D13/04A23L1/0534A21D13/0041A23L1/217A21D2/188A21D13/066C08B1/08C08L1/284A23C20/025A23L1/2161A23L1/1875A23L29/262A23L9/12A23L19/13A23L19/18A21D13/38A21D13/40A21D13/047A21D13/043A21D13/31A21D13/60A23L11/45
Inventor 伊藤留美子成田光男深泽美由纪
Owner SHIN ETSU CHEM IND CO LTD
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