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2025-08-16 08:49
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    Another contributing factor to HEC's thickening mechanism is the formation of 'secondary structureshydroxyethyl cellulose thickening mechanism.' In aqueous solutions, HEC chains can associate through van der Waals forces or hydrogen bonding, forming aggregates or micelles. These secondary structures further enhance the viscosity by restricting the free movement of water molecules and increasing the internal friction within the solution.
    HEC is also used in the food industry as a stabilizer and thickenerhydroxy ethyl cellulose uses. It is commonly used in sauces, dressings, and desserts to enhance their texture and shelf life. HEC helps to prevent syneresis, or weeping, in frozen foods and provides a smooth, creamy texture to ice cream and other frozen desserts.