Product Name: Hydroxyethyl cellulose (HEC)
This product is a white or light yellow odorless, tasteless and easy-flowing powder. The sieving rate of 40 mesh is ≥99%; softening temperature: 135-140℃; performance density: 0.35-0.61g/ml; decomposition temperature: 205-210℃; The burning speed is slow; equilibrium temperature content: 23℃; 6% at 50%rh, 29% at 84%rh. It is soluble in cold water and soluble in hot water, but it is insoluble in most organic solvents under normal circumstances. The viscosity changes little within the range of 2-12, but the viscosity decreases beyond this range.
|
Item |
Specification |
|
Appearance |
white or yellowish powder |
|
Molar degree of substitution(M.S) |
1.8-2.5 |
|
Particle size |
min. 98% pass through 80 mesh |
|
Viscosity(Brookfield RVT2%,20℃） |
5000cps-50000cps |
|
Loss on drying （wt%） |
≤6 |
|
Moisture % |
≤5 |
|
Insoluble Substance |
≤0.5 |
|
Ash % |
≤5 |
|
PH |
6.0-8.5 |
As a non-ionic surfactant, hydroxyethyl cellulose has the following properties in addition to thickening, suspending, bonding, floating, film-forming, dispersing, water-retaining and providing protective colloids:
a. HEC is soluble in hot or cold water, high temperature or boiling without precipitation, making it have a wide range of solubility and viscosity characteristics, and non-thermal gelation;
b. It is non-ionic and can coexist with a wide range of other water-soluble polymers, surfactants, and salts. It is an excellent colloidal thickener containing high-concentration electrolyte solutions;
c. The water retention capacity is twice that of methyl cellulose, and it has better flow regulation.
d. Compared with the recognized methylcellulose and hydroxypropyl methylcellulose, the dispersion ability of HEC is poor, but it has strong protective colloid ability.
Generally used as thickeners, protective agents, adhesives, stabilizers and additives for the preparation of emulsions, gels, ointments, lotions, eye clearing agents, suppositories and tablets, and also used as hydrophilic gels, framework materials, The preparation of matrix-type sustained-release preparations can also be used as stabilizers in food.