Presented at the 1977 Annual Meeting of the Institute of Food Technologists, Philadelphia, June 5–8, 1977.
Thermal gelation properties of methyl and hydroxypropyl methylcellulose†
Article first published online: 9 MAR 2003
Copyright © 1979 John Wiley & Sons, Inc.
Journal of Applied Polymer Science
Volume 24, Issue 4, pages 1073–1087, 15 August 1979
How to Cite
Sarkar, N. (1979), Thermal gelation properties of methyl and hydroxypropyl methylcellulose. J. Appl. Polym. Sci., 24: 1073–1087. doi: 10.1002/app.1979.070240420
- Issue published online: 9 MAR 2003
- Article first published online: 9 MAR 2003
- Manuscript Revised: 24 JUN 1978
- Manuscript Received: 5 AUG 1977
Aqueous solutions of methyl and hydroxypropyl methylcellulose are known to gel upon heating. These gels are completely reversible in that they are formed upon heating yet will liquefy upon cooling. The precipitation temperature, gelation temperature, and gel strength of these methylcellulose solutions were determined as a function of molecular weight, degree of methyl and hydroxypropyl substitution, concentration, and presence of additives. The precipitation temperature of these polymer solutions decreases initially with increasing concentration until a critical concentration is reached above which the precipitation temperature is little affected by concentration changes. The incipient gelation temperature decreases linearly with concentration. The strength of these gels is time dependent, increases with increasing molecular weight, decreases with increasing hydroxypropyl substitution, and depends on the nature of additives. Hydrophobe–hydrophobe interaction or micellar interaction is postulated to be the cause of gelation. This thermal gelation property of the polymers is utilized in many end uses including food, pharmaceuticals, ceramics, tobacco, and other industrial applications.