Hydroxypropyl methyl cellulose having high thermal gel strength, method for producing the same, and food containing the same

Abstract

Hydroxypropyl methyl cellulose having a high thermal gel strength even at a low viscosity is provided and utilized. Specifically provided is hydroxypropyl methyl cellulose having such properties that a 2% by weight aqueous solution of the hydroxypropyl methyl cellulose has a viscosity at 20° C. of 300 to 2,000 mPa·s and a storage elastic modulus at 85° C. of 2,000 to 4,500 mPa. Also provided is a food comprising the hydroxypropyl methyl cellulose. Further provided is a method for producing the hydroxypropyl methyl cellulose, the method comprising a step of depolymerizing, with an acid, high-viscosity hydroxypropyl methyl cellulose having such a property that a 2% by weight aqueous solution of the high-viscosity hydroxypropyl methyl cellulose has a viscosity at 20° C. of 70,000 to 100,000 mPa·s to obtain the hydroxypropyl methyl cellulose.

Dependencies are inferred from the claim text.