METHOCEL™ K250M Food Grade is a hydroxypropyl methylcellulose (HPMC) thickener with low substitution compliant with international food standards.
METHOCEL™ K250M Food Grade is a hydroxypropyl methylcellulose that is compliant with international food standards. It is a water-soluble, high-purity, non-ionic cellulose ether. Methocel products are used as thickeners, binders, film formers, and water retention agents. The combination of properties in a formulation bring economic advantages versus other polymers.
Methoxyl: 19.0 - 24.0%
Hydroxypropoxyl: 7.0 - 12.0%
Viscosity, Brookfield, 1% IN WATER @ 20 DEGC, SPINDLE NO. 4 @ 20RPM: 6,500 — 8,500 cP
Primary Chemistry: Hydroxypropyl Methylcellulose (HPMC)
Can be used in Industrial applications.
Your document download will begin shortly.
ChemPoint will not under any circumstances release personal user information to individuals or companies. All information collection is solely used to support ChemPoint customers service communications. Read our Privacy Notice.
Thank you for your inquiry and interest in ChemPoint.
We will respond to you shortly.
ChemPoint will not under any circumstances release personal user information to individuals or companies. All information collection is solely used to support ChemPoint customers service communications. Read our Privacy Notice.
Thank you for your inquiry and interest in ChemPoint.
We will respond to you shortly.
ChemPoint will not under any circumstances release personal user information to individuals or companies. All information collection is solely used to support ChemPoint customers service communications. Read our Privacy Notice.
The document currently is provided in the following languages from the supplier at this time.
The document currently is provided in the following languages from the supplier at this time.
We’ve detected that you are located in a different region than the region selected on the website. Would you like to change your region?
Current Region: English - Europe, Middle East, Africa
View Support Articles
Talk to an Expert
Ask a Question
