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As a food additive, hypromellose is an emulsifier, thickening and suspending agent, and an alternative to animal gelatin. The function(s) performed by the food additive when used in cooking.

  • Bulking agent – A filler substance that increases food bulk without increasing available energy value significantly
  • Emulsifier – An agent that forms or preserves a mixture of substances normally incapable of being mixed eg. oil and water
  • Glazing agent – A substances that gives food a shiny appearance or provides a protective coating
  • Stabiliser – A substance that maintains the uniform dispersal of substances in a food
  • Thickener – A substance that increases the viscosity of a food

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