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Food additives data book - wordpres

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Hydroxy ethyl cellulose has useful properties in that it is non-ionic, and forms viscous, pseudoplastic<br />

(viscosity decreases as the shear rate increases) solutions that become more viscous as temperature is<br />

lowered. However, it is not currently permitted in foods as a direct additive<br />

SYNERGISTS: None known<br />

ANTAGONISTS: None known<br />

FOOD SAFETY ISSUES: Non-toxic. The powder is combustible<br />

LEGISLATION: USA:<br />

FDA 21CFR § 176.170, 176.180, 175.300.<br />

REFERENCES: Ash, M., and Ash, I. (1996) <strong>Food</strong> Additives. Gower Publishing Co., Brookfield, VT.<br />

Desmarais, A. J., and Wint, R. F. (1993) Hydroxy alkyl and ethyl ethers of cellulose. In: Whistler,<br />

R. L., and BeMiller, J. N. (Eds.), Industrial Gums: Polysaccharides and Derivatives. 3rd edition,<br />

pp. 505–535.<br />

ANY OTHER RELEVANT INFORMATION: Chemically hydroxylated and ethylated natural cellulose. See methyl cellulose (MEC); hydroxy propyl<br />

methyl cellulose (HPMC); hydroxy propyl cellulose (HPC); carboxy methyl cellulose (CMC)<br />

Hydroxy ethyl cellulose 705

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