Food additives data book - wordpres

Polysaccharides 704
NAME: Hydroxy ethyl cellulose
CATEGORY: Polysaccharides
FOOD USE: Food packaging/ Edible films and coatings
SYNONYMS: Hydroxylated and ethylated beta-D-(1 Æ 4) glucan/ HEC
FORMULA: Variable, depending on the degree of hydroxylation and ethylation
MOLECULAR MASS: Variable
ALTERNATIVE FORMS: None
PROPERTIES AND APPEARANCE: A white powder or fibrous flakes
SOLUBILITY % AT VARIOUS Solubility varies with molecular weight and hydroxylation/ethylation. Generally, hydroxy ethyl
TEMPERATURE/pH COMBINATIONS: celluloses with molar substitutions (MS) greater than 1.6 are soluble in water, sucrose solutions,
sodium chloride solution, but solubility in ethanol solutions, vegetable oils and propylene glycol is
limited.
Solubility declines with increasing molecular weight, decreasing hydroxylation/ethylation and
increasing concentration. It is essentially pH-independent (pH 4 to pH 8)
FUNCTION IN FOODS: Films and packaging associated with food
ALTERNATIVES: Methyl cellulose (MEC); hydroxy propyl methyl cellulose (HPMC); hydroxyethyl methyl cellulose
(HEMC); carboxy methyl cellulose (CMC); xanthan; carrageenans; dextrans; starches; locust bean
gum; guar gum; gelatin; agar; alginate (application-dependent)
TECHNOLOGY OF USE IN FOODS: Hydroxy ethyl cellulose should be dispersed in cold water and heated to 80°C for 10 minutes to
hydrate the polysaccharide. A high shear mixer will aid dispersion, although prolonged shear of high
molecular weight polymers will reduce the viscosity. Alternatively, it can be dispersed in a watermiscible
non-solvent or with other dry powders prior to dispersion at room temperature.