Composition for aerozol food product, hydroxypropyl methylcellulose, and method of producing hydroxypropyl methylcellulose
AssigneeShin-Etsu Chemical Co., Ltd.
InventorsTakane Sudo, Mitsuo Narita, Atsushi Yamamoto
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Abstract
The objective of the present invention is to provide a composition for aerosol food product that, even when the composition is foamed by using an espuma, can achieve a favorable state of the resulting foam, thereby rendering the obtained aerosol food product desirably palatable. The objective is achieved by a composition for aerosol food product, comprising hydroxypropyl methylcellulose and water, wherein a ratio of interfacial elastic modulus to interfacial viscous modulus of the hydroxypropyl methylcellulose is equal to or higher than 2.0 when measured with a tensiometer at 25° C. using a 0.2% by mass aqueous solution, and the like.
Claims6
A composition for an aerosol food product, comprising hydroxypropyl methylcellulose and water, wherein a ratio of interfacial elastic modulus to interfacial viscous modulus of the hydroxypropyl methylcellulose is equal to or higher than 2.0 when measured with a tensiometer at 25° C. using a 0.2% by mass aqueous solution, wherein the viscosity of the hydroxypropyl methylcellulose is in a range between 5.5 mPa·s and 1000.0 mPa·s when measured with a viscometer at 20° C. using a 2% by mass aqueous solution, and the degree of substitution with methoxy groups per unit of anhydrous glucose is from 1.60 to 1.95.
Dependencies are inferred from the claim text.