- Adaptability Different geological formations require specific materials. Choosing the right tools can help overcome challenges posed by varying rock types and conditions.
- Hydroxy Ethyl Cellulose finds application in the food industry too
hydroxy ethyl cellulose uses. It is used as a food additive, primarily as a thickener and emulsifier, in products like ice cream, jams, and salad dressings. It enhances texture and mouthfeel while also improving the stability and shelf-life of these products.
Also known as Hypromellose or HPMC


hydroxypropyl methyl cellulose cas no. Its inert nature makes it safe for consumption and it is commonly used in dairy products, sauces, and desserts to improve texture and consistency. In addition, HPMC is used in gluten-free baking to replicate the structural properties of gluten in doughs and batters.
Besonderheiten: Wässrige HPMC-Gele neigen dazu, bei der Erwärmung bei einer bestimmten Temperatur sehr schnell ihre Viskosität zu erhöhen. Diese Temperatur wird häufig als Gelpunkt bezeichnet, was in diesem Fall jedoch nicht völlig korrekt ist. Dieser Verfestigungsprozess ist reversibel, das heißt, sobald die Temperatur genügend gefallen ist, wird auch das Gel wieder flüssiger. Diesen Effekt macht man sich z. B. in der Lebensmitteltechnologie zunutze: Bratlingen wird HPMC zugesetzt, damit sie beim Braten (hohe Temperatur) fest, beim Verzehr (niedrigere Temperatur) jedoch wieder zart sind.
The Difference between Methyl Cellulose and HPMC


HPMC, on the other hand, is Hydroxypropyl Methylcellulose. It is produced by alkali treatment of refined cotton and further etherified using epichlorohydrin and chloromethane as etherifying agents, resulting in a nonionic mixed ether of cellulose. The degree of substitution is typically between 1.2 and 2.0, and its properties vary based on the ratio of methoxy and hydroxypropoxy groups.