Cellulosic Ingredients for the

Food and Beverage Industries

Food Cellulosics
Ashland Aqualon Functional Ingredients, a business unit of
Ashland Inc., is a world leader in products that modify the
physical properties of water-based systems.
Our cellulosics are cost-effective ingredients that enable
food and beverage formulators to develop healthier, better
tasting products with a longer shelf life.
These ingredients are derived from renewable, natural raw
materials, and are produced in cGMP facilities in the U.S.A.,
France, Belgium, and China.
Our products deliver the following benefits:
• Thickening and rheology control
• Reversible thermal gelation
• Water retention
• Enhanced mouthfeel in beverages
• Film formation
• Protective colloid, suspending, and emulsifying action
Our product portfolio consists of
• Aqualon®, Blanose®, Aquasorb®, and Bondwell®
cellulose gum (CMC), high purity sodium
carboxymethylcellulose*
• Benecel® high purity methylcellulose (MC) and
hydroxypropylmethylcellulose (HPMC)
• Klucel® and AeroWhip® hydroxypropylcellulose (HPC)
This brochure provides general information and application
suggestions for Functional Ingredients’ cellulosic-based
products for the food and beverage industries. Further
technical data and recipe suggestions, along with information
on our Supercol® guar and Aqualon® ethylcellulose (EC)
product lines, are available at www.aqualon.ashland.com.
Ashland Aqualon Functional Ingredients offers hydrocolloids
that add texture, increase moisture and improve the quality
and processing in major food applications. Our team is
ready to assist you with new formulations. Contact your
AAFI sales representative for more information.
* Ashland Aqualon functional Ingredients, a business unit of Ashland, Inc., provides
cellulose gum under the trade names of Aqualon®, Blanose® and Bondwell® depending
on the region in which we serve you.
Klucel® and AeroWhip® HPC
Klucel® hydroxypropylcellulose (HPC), manufactured
in Hopewell, Va., USA, is a unique hydrocolloid for food
applications. It is extremely surface-active and its low
surface and interfacial tensions in solution make it a premier
whipping aid. This property, combined with its “protective
colloid” action, gives it outstanding dual functionality in
oil-in-water emulsions (stabilizer and emulsifier) and in
whipped products (stabilizer and whipping aid). Several
different viscosity grades are available.
Klucel products are both water and alcohol soluble and can
be used to thicken either. Klucel HPC makes strong, flexible
films and is thermoplastic. The film forming property of
Klucel HPC makes excellent protective coatings for candies
and nuts.
AeroWhip® 620 HPC is an optimized grade of HPC for
stabilizing dairy and nondairy whipped toppings. In nondairy
whipped toppings, AeroWhip 620 HPC creates stiff foams,
increases overrun, and controls syneresis. For dairy whipping
creams, the amount of milk fat can be reduced significantly,
leading to a healthier and more cost effective product with
a creamy mouthfeel. AeroWhip 620 HPC is compatible with
common emulsifier and stabilizer ingredients.
Klucel and AeroWhip HPC are soluble in cold water, but
should be dispersed in warm water (50ºC) followed by
cooling with low agitation. This will provide a smooth, clear
solution. Additional information regarding Klucel in food
applications can be found in the table below.

Application Klucel/AeroWhip Use Level, % Function

Confectionery:
Candy coating JF/LF/EF 1 – 3%* Protection against color migration
Nut coating JF/LF/EF 1 – 3%* Protective coating
Alcohol:
Alcoholic beverages GF/JF 0.2 – 1.0 Increased viscosity, mouthfeel
Dairy:
Whipping cream 630/MF 0.05 – 0.2% Foam promotion and stability
Low fat cream 630/MF 0.1 – 0.4% Foam promotion and stability
Ice cream 630/MF 0.1 – 0.4% Improve texture reduce shrinkage
Nondairy:
Whipped topping 620 0.2 – 0.3% Foam promotion and stability
Whipped topping powder JF/LF 0.2 – 0.4% Foam promotion and stability
* Klucel HPC is used in either water or alcohol based spray, dip or pan coating system.

Regulatory
Klucel and AeroWhip HPC comply with the requirements of the US Food and Drug Administration for direct additives to
food for human consumption, as specified in the Code of Federal regulations, Title 21, Part 172.870 and the monograph
requirements for hydroxypropylcellulose in the Food Chemicals Codex, current edition. Klucel and AeroWhip HPC also
conforms to the purity criteria of E463 as mentioned in the Annex of EC directive 98/86/EC and amendments, and
conforms to Japan’s MHLW Ordinance No. 131 and Ordinance amendment No. 23 adding HPC [No. 255].
Labeling
Common label declarations include hydroxypropylcellulose and E463.
Aqualon®, Blanose®, Bondwell®, and Aquasorb® CMC
Sodium carboxymethylcellulose, cellulose gum, or CMC is a
cellulose ether derived from wood and/or cotton cellulose.
A wide range of cellulose gum grades with different
viscosities, molecular weights, degrees of substitution and
particle sizes are available and products can be customized
to meet specific needs and applications.
Brand Manufacturing Site
Aqualon Hopewell, Virginia, U.S.A.
Blanose, Aquasorb Alizay, France
Bondwell, Blanose Jiangmen, China
Cellulose gum from AAFI is widely used as an economical
thickener and stabilizer in foods and beverages. Besides
modifying the behavior of water, cellulose gum is useful in
suspending solids and modifying the flow and texture.
In beverages, cellulose gum adds pleasant, clean mouthfeel.
In addition, the anionic nature of CMC allows it to interact
with the positive charges found on protein in acidic
conditions, thus making it an excellent stabilizer for low
pH dairy beverages. CMC is also used in ice cream to
control melt down, add texture and protect against heat
shock. AAFI cellulose gum has the ability to form strong, oil
resistant films.
High viscosity grades of CMC are efficient thickeners and
have a great ability to control and hold water. Aquasorb®
cellulose gum is a specialty grade designed for maximum
water holding in bakery and other applications.
See the table below for more information on the many
applications of cellulose gum.

Regulatory Status
AAFI Cellulose Gum complies with the requirements of the US Code of Federal Regulations, Title 21 section 182.1745,
“Substances Generally Recognized as Safe” (GRAS) for use in foods and meets the monograph requirements set forth
in the Food Chemicals Codex, current edition. Cellulose gum also conforms to the purity criteria of E466 as mentioned
in the Annex of EC directive 98/86/EC and amendments. An ADI (acceptable daily intake) of “not specified” has been
allocated by the Scientific Committee of the EU and the Joint FAO/WHO Expert Committee on Food Additives.
Labeling
“Cellulose Gum”, accepted as a common or usual name for purified sodium carboxymethylcellulose, may be used in
food label ingredient statements.

Application Aqualon/Blanose Use Level % Function

Fruit products:
No-sugar jams 7H3SF 0.1 - 0.4 Thickening, control of syneresis
Pie fillings 7HOF 0.1 - 0.5 Thickening, control of syneresis
Single strength juices 7HOF 0.05 - 0.4 Stabilization, mouthfeel
Syrups/squashes 7HOF/9M31F 0.1 - 0.4 Stabilization, mouthfeel
Soft drinks 7HOF/7H5SCF* 0.2 - 0.35 Stabilization, mouthfeel and control of oil ring formation
Punch 7HOF 0.05 - 0.1 Stabilization, mouthfeel
Dairy products:
Puddings 7HXFMA*/7H3SXF 0.1 - 0.3 Control of syneresis starch substitute
Chocolate milk 7H3SXF 0.05 - 0.1 Stabilization, improved hot mouthfeel
Acidified milk drink 7LF/7HOF/9M31F 0.2 - 0.3 Protein stabilization, mouthfeel
Salty diluted yogurt
7HOF/9M31F 0.2 - 0.4 Protein stabilization, mouthfeel
drink
Butter milk 7HOF 0.2 - 0.4 Protein stabilization, mouthfeel
Spreadable cheese 7HOF/7H3SF 0.1 - 0.2 Protein stabilization, mouthfeel
 Application Aqualon/Blanose Use Level % Function
Frozen desserts:
Ice cream 7HXFMA*/7H4XF 0.1 - 0.25 Mouthfeel, control of ice-crystal formation
Ice milk 7HXFMA*/7H4XF 0.1 - 0.25 Mouthfeel, control of ice-crystal formation
Soft serve 7HF/7H4XF 0.1 - 0.5 Mouthfeel, control of ice-crystal formation
Sherbet 7HOF 0.1 - 0.5 Mouthfeel, control of ice-crystal formation
Water ice 7HOF 0.1 - 0.5 Mouthfeel, control of ice-crystal formation
Confectionery and snack products:
Marzipan 7H4XF/7LF 0.1 - 0.5 Water binding, improved elasticity
Extruded snacks 7LF 0.1 - 0.5 Extrusion aid, improved breaking strength, reduced oil uptake
Bakery products:
Improved water retention (A-500), increased volume (7HXF)
Breads Aquasorb A-500*/7HXF 0.5 - 1.0
and delayed staling
Dry/soft tortillas/taco flour 7HF/7HXF 0.1 - 0.4 Dry strength, improved elasticity
Pita bread, pizza Aquasorb A-500/7HXF 0.5 - 1.0 Improved water retention, volume and crumb structure
Instant fried noodles 9M31XF/7M8SXF 0.3 - 0.5 Improved strength, reduced fat and increased shelf life
Increased volume, water retention and improved distribution
Cakes 7MXF/7HXF 0.1 - 0.3
of fruits and nuts
Muffins 7MXF/7HXF 0.5 - 1.0 Reduced fat, improved distribution of fruits and nuts
Meringues 7H3SF/7H3SXF 0.1 - 0.5 Crispness, stabilization
Icings 7LF/7MF 0.05 - 0.5 Control of sugar crystals
Chocolate topping 7H3SF 0.2 - 0.4 Thickening, stabilization
Marshmallow topping 7MF/7HF 0.1 - 0.3 Thickening, stabilization
Meat and fish products:
Emulsified meat Water binding, improved peelability of casing, control of
7H3SXF 0.3 - 0.5
and fish syneresis
Frozen fish Aquasorb A-500*/7HCF 0.5 - 1.0 Water binding, reduced thawing loss
Meat casings 7LF/7M31F* 1.0 - 2.0 Releasing agent when peeling off casing
Dressings and sauces:
Ketchup 7HOF/7HXFMA* 0.1 - 0.8 Thickening, reduced syneresis
Barbecue tomato sauce 7HOF/7HXFMA* 0.5 - 1.0 Thickening, reduced syneresis
Salad dressing 7HOF 0.5 - 1.0 Thickening, stabilization, reduced syneresis
Mayonnaise Aquasorb A-500*/7HOF 0.75 - 1.0 Texture control, reduced syneresis, cost-savings
Pickle relish 7HOF 0.1 - 0.5 Drain weight control
Cheese sauce 7HOF 0.6 Thickening, reduced syneresis
Dry mixes and vending mixes:
Fruit flavored drinks 12M31XF/9M31XF 0.2 - 0.8** Mouthfeel, instant and cold soluble
Chocolate drinks 12M31XF/9M31XF 0.5 - 0.7** Mouthfeel, instant and cold soluble
Increased volume, water retention and improved distribution
Cake mixes 7MXF/7HXF 0.5 - 1.0**
of fruits and nuts
Instant hot cereals 7HF/7H3SF 0.1 - 0.5** Instant hydration
Instant spice mixes/dips 7H4XF/7H3SXF 0.5 - 1.0** Thickening, stabilization and adhesion
Pet foods:
Dry pet food 7H4XF 0.5 Instant thickening of gravy, retarded softening of pellets
Soft, semi-moist Improved extrusion and appearance, increased water
7HF/7H4XF 0.2 - 0.5
pet food retention
Canned pet food 7HF/7H4XF 0.2 - 0.5 Thickening of gravy, stabilization of fat
* Only produced at factory in France, ** As percentage of dry mix. Your AAFI representative can provide more detail on Bondwell Cellulose Gum grades.
Benecel® MC and HPMC
Benecel® methylcellulose (MC) and hydroxypropylmethylcellulose
(HPMC) are manufactured in Doel, Belgium. These versatile,
multifunctional food gums are unique hydrocolloids because
they reversibly gel at elevated temperatures. Benecel MC and
HPMC are compatible with nearly all common food ingredients.
Benecel MC and HPMC perform many functions in
processed foods, depending on type, grade, use level, and
conditions. Among these functions are thermal gelation,
film formation, thickening, binding, and water retention.
The polymeric structure of these products, which is
different from other cellulosics, improves cohesion, texture
and mouthfeel. Small amounts of Benecel MC and HPMC
significantly enhance emulsion stability as well. This is
particularly useful in stabilizing whipped toppings and
gelation of Benecel MC and HPMC inhibits moisture
migration into pie crusts and prevents boil-out while
heating fruit bars and pocket dough products. This property
also improves “cling” in sauces and batters.
Benecel MC and HPMC products open new doors to innovation.
Viscosity Behavior of Hydrocolloids
During Heating
Benecel A4C in solution has a viscosity around 400 cP.
However upon heating the viscosity will rise rapidly as
the solution gels.
7000
6000

desserts.
5000

These products offer food formulators a unique functional

Viscosity, cP
4000
property — reversible thermal gelation, or the ability to
gel with water upon heating, then return to the original 3000

viscosity upon cooling. Depending on the substitution, and

2000
formulation parameters, gelation occurs at 50-80oC (120-
180oF), forming an oil-insoluble gel or film. 1000

In deep-fat frying, Benecel MC or HPMC can form a barrier 0

0 20 40 60 80 100 120
that will hold out oil while retaining moisture. The result Temperature (C)
is a fried food that’s moist yet lower in fat. Extruded fried
 Benecel A4C  Guar  Xanthan  CMC
products also maintain their shape. In fillings, thermal

Regulatory Status
Benecel MC is in compliance with the requirements of the U.S. Food and Drug Administration for use in foods as specified
in the U.S. Code of Federal Regulations, Title 21, Part 182.1480, “Substances Generally Recognized as Safe” (GRAS). Benecel
HPMC is in compliance with the requirements of the U.S. Food and Drug Administration for direct addition to foods as
specified in the U.S. Code of Federal Regulations, Title 21, Part 172.874. Benecel MC and HPMC meet the monograph
requirements set forth in the Food Chemicals Codex, current edition. Benecel MC and HPMC also conforms to the purity
criteria of E461 and E464, respectively, as mentioned in the Annex of EC directive 98/86/EC and amendments.
Labeling
Common label declarations include methylcellulose, E461, and hydroxypropylmethylcellulose, E464.
Application Benecel Use level, % Function
Batter and breaded products:
Deep fat fried meat
A4M/F450/E15 1.0 Reduced oil absorption, improved yield
and seafood
French fries A4C 1.0 Reduced oil absorption, improved yield
Batter for deep-fat Adhesion to bread crumbs and meat, reduced oil absorption,
F450/A4C/K4M 0.1 - 1.0
frying improved yield
Structured, extruded, and fried products:
Potato croquettes A4M/K4M/F450 0.1 - 0.5 Prevention of bursting, reduced oil absorption
Cheese croquettes A4M/F4M 0.1 - 0.5 Improved hot mouthfeel
Extruded onion rings A4M/K200M 0.4 - 2.5 Superior binding, reduced oil absorption
Extruded seafoods A4M/K35M 0.5 - 3.0 Superior binding, reduced oil absorption
Aerated products A4M/F4M 0.2 - 0.5 Shape retention during heat treatment
Bakery products:
Donut and fried pastry A4M 0.1 - 0.25 Moisture retention, reduced oil absorption
Pie and pastry filling A4M/K200M/A15 0.3 - 1.0 Heat stability, prevent boil out
Gluten-Free products A4M/A4C 0.3 – 0.5 Structure
Pancake and waffle
A4M 0.1 - 0.3 Improved mould release
batter
Heat stability, creamy texture at room temperature, synergy
Bakery cream A4M 0.5
with modified starch, aeration
Whipped toppings F50/E4M 0.5 Overrun and thaw stabilization
Meat and meat substitutes:
Prevention of bursting, reduction of spatter, yield through
Sausages A4M/A4C 0.3 - 0.6
water binding
Meat balls and patties A4M 0.2 - 0.5 Improved hot consistency, yield
Meat nuggets/snacks A4M 0.05 - 1.5 Prevention of bursting, yield
Prevention of bursting, cohesion during heat treatment, yield,
Vegetable burgers A4M/A40M 1.0 - 2.0
improved hot consistency
Prevention of bursting, cohesion during heat treatment, yield,
Meat analogues A4M/A40M 1.0 - 4.0
improved hot consistency
Dairy:
Frozen Dairy Products K35M 0.1 - 0.5 Overrun, ice crystal control, mouthfeel
Cream cheese A4M 0.2 - 0.3 Increased filling viscosity
Soups and sauces:
Barbecue sauces A4M/K200M 0.2 - 1.0 Heat stability, adhesion to foods during heat treatment
Cheese sauce A4M 0.25 - 1.0 Heat stability, adhesion to foods during heat treatment
Tomato pizza sauce A4M 0.2 - 1.0 Heat stability, improved hot consistency and mouthfeel
Soups A4M 0.15 - 0.3 Improved hot consistency, synergy with modified starch
Dry mixes:
Soups A4M 0.3 - 1.0 Improved hot consistency, synergy with modified starch
Sauces A4M 1.5 - 2.0 Improved hot consistency, synergy with modified starch
Global headquarters
Ashland Inc.
50 East RiverCenter Blvd.
P.O. Box 391
Covington, KY 41012-0391
T: 1.859.815.3333
Ashland Aqualon Functional Ingredients
Hercules Plaza
1313 North Market Street
Wilmington, DE 19894-0001
T: 1.302.594.5000
aqualon.ashland.com

* Trademark owned by a third party

® Registered trademark, Ashland or its subsidiaries
™ Trademark, Ashland or its subsidiaries
© 2009, Ashland
PC-10238
PRO_250-80 10-09

Ashland Inc. and its subsidiaries (“Ashland”) believe that all information provided with
respect to its products is accurate at the time such information is provided. All statements,
information, and data presented herein are believed to be accurate and reliable, but are not
to be taken as a guarantee, an express warranty, or an implied warranty of merchantability
or fitness for a particular purpose, or representation, express or implied, for which Ashland
assumes legal responsibility. They are offered solely for your consideration, investigation, and
verification. All recommendations or suggestions contained herein must be evaluated by
the user to determine their applicability or suitability for a particular application. Users are
encouraged to read and understand the Material Safety Data Sheet (MSDS) and to abide by
all use and safety recommendations detailed therein and on all product labeling. No freedom
to use any patent owned by Ashland is to be inferred.