Thermal gelation properties of methyl and hydroxypropyl methylcellulose

Abstract

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.