HPMC is synthesized by modifying cellulose, a natural polymer derived from plant cell walls. The chemical modification involves the introduction of hydroxypropyl and methyl groups, which enhance solubility and thermal stability. The resulting product offers a range of functionalities, such as thickening, gel-forming, film-forming, and water-retaining properties, making it a valuable excipient and additive in various formulations.
In the food industry, HEC is utilized as a food additive, enhancing the texture and stability of various products. Its gelling properties allow it to act as a stabilizer in sauces, dressings, and dairy products, contributing to a desirable mouthfeel and consistency. Importantly, HEC is classified as Generally Recognized As Safe (GRAS) by the U.S. Food and Drug Administration (FDA), allowing its use in food products without health concerns.
