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HEC is derived from cellulose through a chemical reaction involving ethylene oxide. This modification introduces hydroxyethyl groups, enhancing its solubility in water and creating a versatile polymer that can function as a thickening agent and stabilizer in various formulations. HPMC, on the other hand, is produced by the partial methoxylation and propoxylation of cellulose, resulting in a product that is highly soluble and has unique gel-forming properties. These chemical differences lead to varying degrees of water retention, viscosity, and gel strength, which can significantly impact the performance of pharmaceutical formulations.

The versatility of HPMC makes it suitable for a wide array of applications. In the pharmaceutical industry, HPMC serves as a binding agent, film-forming agent, and controlled-release excipient in tablet formulations. Its ability to swell and form a gel in the presence of water allows for the gradual release of active ingredients, improving medication efficacy.

HPMC viscosity tables categorize the polymer based on its viscosity in aqueous solutions, often measured at a specific concentration (commonly 2% w/v) and temperature (typically 20°C). The table includes grades of HPMC, such as low, medium, and high viscosity, with corresponding viscosity values. These grades allow formulators to select the appropriate type of HPMC for their specific needs.

Another important application of HPMC is in the food industry. HPMC is used as a food additive, primarily as a thickener, emulsifier, and stabilizer in a wide range of products including sauces, soups, and desserts. Its ability to form gels and improve texture makes HPMC a valuable ingredient in many processed foods. In addition, HPMC is often used in gluten-free and low-fat products as a substitute for fats and oils.