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Abstract
The substituents on hydroxypropyl methylcellulose (HPMC) influence emulsion stability through viscosity effects, the formation of a gel network, and adsorption to the oil droplet surface. Hydroxypropyl contents indicated the crystallinities of the HPMC grades, which influenced the nature of the gels formed. Dynamic oscillatory measurements indicated that entanglement networks formed in HPMC containing higher percentages of hydroxypropyl groups (>8.8%) and lesser crystalline contents. Conversely, weak gels formed in HPMC possessing lower hydroxypropyl contents (<8.7%) and higher crystallinities. Furthermore, FT-IR studies identified differences in methyl contents, which affect the surface activity of HPMC. The emulsion studies suggested that higher viscosities and methyl to hydroxypropyl ratios as well as a gel network structure form more stable emulsions; however, the same properties do not directly impact chemical stability. This research aims to study the role of structure-function relationships in polysaccharide emulsifiers that provide physical and chemical stability