windshield rubber seal strip

HPMC capsules vs. gelatine capsules

10 reasons to use HPMC in gluten-free preparations:

1. Improved structure and consistency: Emulates the effect of gluten, providing elasticity and structure to the dough.
2. Moisture Retention: Helps keep gluten-free baked goods more moist and less dry.
3. Suitable for vegan and hypoallergenic diets: It is not derived from animal sources and does not contain common allergens such as gluten.
4. Stabilization: Useful for stabilizing emulsions and suspensions, improving the quality of preparations.
5. Gel formation: Take advantage of its ability to gel at high temperatures for different applications.
6. Thickening Properties: Acts as a thickener, improving the texture of food products.
7. Solubility in cold water: Facilitates incorporation into various recipes without the need for heating.
8. Compatibility: Works well with a wide range of food ingredients.
9. Shelf life: It can help extend the shelf-life of baked goods.
10. Flavor neutrality: It does not alter the flavors of the preparations, maintaining the desired taste.

10 reasons why it is advisable not to use HPMC in gluten-free preparations:

1. Cost: HPMC can be more expensive than other additives or ingredients.
2. Perception of over-processing: Some consumers may prefer less processed products or products with fewer additives.
3. Limitations in replicating sensory properties: It may not be able to exactly replicate all the properties of gluten.
4. Variable applicability: Not all gluten-free recipes benefit equally from the addition of HPMC.
5. Limited Availability: It is not always easily available in all markets or stores.
6. Experimentation needed: May require trial and error to get the proportions right.
7. Additive Dependence: Can lead to increased dependence on food additives.
8. Possible digestive reactions: Although rare, some people may have sensitivities to HPMC.
9. Effects on texture: It can influence the texture of some preparations in an undesirable way.
10. Negative consumer perceptions: Some consumers may have concerns about the use of food additives.

Die Größe des Makromoleküls wird üblicherweise durch dessen Viskosität in 2-prozentiger wässriger Lösung charakterisiert; handelsüblich sind die HPMC-Typen 4M (für ca. 4.000 mPa·s), 15M (für ca. 15.000 mPa·s) und 100M (für ca. 100.000 mPa·s).^[11]

For hydroxypropyl cellulose (E 463), the identified NOAEL corresponded to the highest dose 6,000 mg hydroxypropyl cellulose/kg bw per day (by gavage). The most relevant feeding studies with HPMC (E 464) were performed in rats which tolerated up to 10%, corresponding to 9,000 mg test item/kg bw per day. Rabbits tolerated up to 7,500 mg HPMC/kg bw per day administered via the diet (30 day exposure) and dogs up to 1,500 mg HPMC/kg bw per day, in either case being the highest tested dosages. More studies were conducted using sodium carboxy methylcellulose (E 466). The most relevant ones were conducted in rats, with NOAEL values ranging from 4,500 to 9,000 mg test item/kg bw per day (in all cases the highest dose tested). In these studies, some effects (caecum and colonic enlargement, urothelial hyperplasia, nephrocalcinosis, diffuse epithelial hyperplasia in the urinary bladder) were observed, however, not considered of toxicological concern: the findings in the gastrointestinal tract were considered to be a consequence of the accumulation of poorly absorbed water-soluble material and the findings in kidneys and urinary bladder were attributed to the up to fourfold higher concentration of sodium in the test diet compared with the basal diet. In one further study, rats were daily exposed (gavage) to doses equivalent to 0, 500, 2,500 or 5,000 mg/kg bw per day. Animals treated with ≥ 2,500 mg/kg bw per day had soft and pale faeces, which was attributed to the presence of test material and not considered of toxicological relevance. In the absence of any other adverse effects, also for this study, the identified NOAEL was the top dose (5,000 mg/kg bw per day).