IFT FIRST was held on July 15-17 in Chicago, USA. Head Group participated in the exhibition (Booth No. 3112) together with leading food industry players from all over the world, showcasing the latest products, technologies and solutions, and discussing the world trend of food technology industry together.

We usually say whether the food is healthy or not, there are two meanings, one is to supplement the nutrition, so that the body is healthier; the other is to eliminate unhealthy ingredients, the use of greener raw materials, so that the food is healthier. Nowadays, doing “health plus and minus” is an industry opportunity under the rising health demands of consumers. As the food ingredient supplier behind many brands, Heta brought Headcel food grade cellulose ether to the exhibition to bring more green and healthy choices.

Headcel Food Grade Cellulose Ether

Headcel food grade cellulose ether can be widely used in the fields of plant meat, plant cream, protein sausage, bread baking, fried food and so on. Taking cellulose ether in the application field of plant meat as an example, MC (methyl cellulose) produced by Heta has the following advantages:

MC (Methyl Cellulose) has the functions of water retention, thickening, emulsification into film and surface activity. Its thermo-gel properties can give plant meat products a firm texture and can improve the juiciness, structure, color and texture of the plant meat field in order to reach or approach the real meat standard.

√Film-forming properties: Methylcellulose-forming films or films containing both can effectively prevent oil seepage and moisture loss, ensuring the stability of food texture.

√Emulsification properties: Reduced surface tension and reduced fat aggregation for better emulsion stability.

√ Moisture loss control: Effectively controls moisture migration during the change from frozen to ambient temperature and reduces refrigeration-induced damage, ice crystallization, and textural changes in foods

√Bonding properties: Methylcellulose provides optimal bonding strength in effective amounts while maintaining moisture and flavor release control.

√ Delayed hydration properties: can reduce the pumping viscosity of food products during thermal processing, significantly improve production efficiency

√Thickening properties: can be used synergistically with starch to greatly increase viscosity even at very low levels of addition

As the world's leading cellulose ether producer, Heta has been participating in international related professional exhibitions for many years. In the future, Heta will adhere to the customer demand as the center, to enhance the core competitiveness of scientific and technological innovation, and steadily promote the innovation of R & D, production technology innovation, and strive to open up the market, and actively seek new development, to provide customers with more satisfactory products and solutions, and continue to shape the brand's international influence.

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