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Study on the Free Radical Degradation of Hydroxypropyl Methyl Cellulose in Vitro

Abstract: The Fenton-AH—Hz02 system was used to simulate the reactive oxygen species radicals (ROS) in the body to degrade the cosmetic filling auxiliary material hydroxypropyl methylcellulose (HPMC), and the changes in the molecular weight and dynamic viscosity of HPMC during the degradation proces

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2023 05-25
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Application Status of Hydroxypropyl Methyl Cellulose in the Field of Medicine

Abstract: Hydroxypropyl methylcellulose is a non-toxic, odorless, white or Class white powder. In the pharmaceutical industry, it is mainly used as a rate-controlling polymer material for coating materials, film materials, and sustained-release preparations. It can also be used as a stabilizer, susp

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2023 05-24
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Study on Viscosity Test Method of High Viscosity Hydroxypropyl Methyl Cellulose

Abstract: Using the domestic NDJ-1 rotational viscometer and the American Brooktield (LVDV-I+) viscometer, the viscosity test method of hydroxypropyl methylcellulose with a viscosity greater than 105mPa·s was studied, and the comparative viscosity test was carried out. The results show that for HPMC

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2023 05-24
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Structure and Properties of Chitosan/Hydroxypropyl Methyl Cellulose Packaging Film

Abstract: A degradable packaging film was prepared by blending chitosan (CS) and hydroxypropylmethylcellulose (HPMC) solutions. The structure of the blend film was characterized by infrared spectroscopy, X-ray diffraction and atomic force microscopy, and the compatibility of the two blends was analy

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2023 05-23
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Effects of hydroxypropyl methylcellulose on the properties of dough and the quality of deep-fried dough sticks

Abstract: The effects of hydroxypropyl methylcellulose (HPMC) addition (0-2%) on the properties of dough and the quality of deep-fried dough sticks were studied. The rheological properties and gelatinization properties of the dough were measured by a rheometer, and the thermogravimetric properties o

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2023 05-23
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Discussion on the Oil Control Mechanism of Methyl and Hydroxypropyl Methyl Cellulose in Fried Food

In recent years, more and more experts and scholars have published articles pointing out the potential harm of fried food to people's health, including eating fried food can lead to obesity, diabetes, coronary heart disease and high blood pressure. Statistics show that there are as many as 300,000 p

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2023 05-22