whats the advange of Hydroxypropyl Methyl Cellulose in food

1. Provide baking volume and improve the appearance of bread;
2. Inhibit the absorption of oil during frying;
3. Increase the water content of food to prevent syneresis;
4. To make the dough easier to come out of the processing equipment;
5. Make the texture of the bread more uniform;
6. Superior adhesion, improve the strength and elasticity of flour products;
7. Improve water retention and moisture distribution, thereby prolonging the storage period;
8. Make pancakes and wafers more crispy, and make the surface texture and color more uniform;
9. It can reduce the toughness caused by heating in a microwave oven;10. The wafer can be easily demoulded;
11. It can provide excellent protection for frozen sandwich cakes, pastry icing and pastry fillings;
12. Used as a grain grinding aid to help increase yield and reduce energy consumption;
13. The provided lubricating properties help food extrusion processing and improve the demoulding performance in other molding processes;
14. Reduce surface adhesion;
15. Improve the shape and texture of the product without increasing its toughness;
16. Increase the strength to avoid product chipping.
17. Provide texture and taste similar to whole grain wheat bread;