Hydroxypropylmethylcellulose , USP2910, 2%viscosity: 50MPA.S, methoxyl: 28-30%; hydroxylopyl: 7.0-12% , 9004-65-3
Synonym(s):
(Hydroxypropyl)methyl cellulose;Hydroxypropylmethylcellulose 2910
CAS NO.：9004-65-3
Empirical Formula: C3H7O*
Molecular Weight: 59.0871
MDL number: MFCD00131360
EINECS: 618-389-6
| Pack Size | Price | Stock | Quantity |
| 100G | RMB38.40 | In Stock |
|
| 500G | RMB181.60 | In Stock |
|
| others | Enquire |
PRODUCT Properties
| 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 |
| 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) |
Description and Uses
Hydroxypropyl methyl cellulose is a propylene glycol ether of methylcellulose in which both hydroxypropyl and methyl groups are bound to the anhydrous glucose ring of cellulose by ether linkages. Hydroxypropyl methyl cellulose is synthesized from methyl cellulose by the action of alkali and propylene oxide. The resultant product is a water soluble ether derivative of cellulose containing both methoxy and hydroxypropyl groups. The degree of substitution is 1.08 to 1.83 with the hydroxypropyl groups as the minor constituent. White to off-white fibrous powder or granules. Soluble in water and some organic solvents. Insoluble in ethanol, the aqueous solution has surface activity, forms a thin film after drying, and undergoes a reversible transition from sol to gel in turn by heating and cooling.
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%.
Safety
| Symbol(GHS) |  GHS08 |
| Signal word | Danger |
| Hazard statements | H372 |
| Precautionary statements | P260-P264-P270-P314-P501 |
| Safety Statements | 24/25 |
| WGK Germany | 1 |
| RTECS | NF9125000 |
| F | 3-10 |
| TSCA | Yes |
| HS Code | 39129000 |
