Hydroxypropyl methyl cellulose
Chemical Name: Hydroxypropyl methyl cellulose
CAS No.: 9004-65-3
Appearance: White to cream powder
Molecular Formula: C3H7O*
Molecular weight: 59.08708
Sample: Available
Hydroxypropyl methyl cellulose (HPMC) industrial product purity ≥ 99%, white to pale yellow powder, odorless and tasteless. Melting point 190-200℃ (color change), boiling point 280-300℃ (carbonization). Vapor pressure negligible (25℃), relative density 1.28 (20℃). Solubility in water: soluble in cold water, soluble in some polar organic solvents, insoluble in hot water. Stable, compatible in pH 3-11, incompatible with strong oxidants.
Parameters
| Item | Value |
| Melting point | 225-230 °C |
| density | 1.39 |
| storage temp. | room temp |
| solubility | H2O: 50 mg/mL, clear to very faintly turbid, faintly yellow |
| form | powder |
| color | White to cream |
| Odor | Odorless |
| PH | 5.0-8.0 |
| biological source | plant |
| Water Solubility | SOLUBLE |
| Merck | 14,4842 |
| Stability: | Stable. Solid is combustible, incompatible with strong oxidizing agents. |
| EPA Substance Registry System | 2-Hydroxypropyl methyl cellulose (9004-65-3) |
Safety Information
| Item | Value |
| Melting point | 225-230 °C |
| density | 1.39 |
| storage temp. | room temp |
| solubility | H2O: 50 mg/mL, clear to very faintly turbid, faintly yellow |
| form | powder |
| color | White to cream |
| Odor | Odorless |
| PH | 5.0-8.0 |
| biological source | plant |
| Water Solubility | SOLUBLE |
| Merck | 14,4842 |
| Stability: | Stable. Solid is combustible, incompatible with strong oxidizing agents. |
| EPA Substance Registry System | 2-Hydroxypropyl methyl cellulose (9004-65-3) |
Product Application of Hydroxypropyl methyl celluloseCAS#9004-65-3
Hydroxypropyl Methylcellulose is a gum formed by the reaction of propylene oxide and methyl chloride with alkali cellulose. It will gel as the temperature is increased in heating and upon cooling will liquefy. The gel temperature ranges from 60°C to 90°C, forming semifirm to mushy gels. It is used in bakery goods, dressings, breaded foods, and salad dressing mix for syneresis control, texture, and to provide hot viscosity. Usage level ranges from 0.05 to 1.0%.
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