1. Describe the properties that allow microcrystalline cellulose to function (a) as a foam stabilizer, (b) as an emulsion stabilizer, (c) as a fat extender, (d) in dietetic foods, (e) as a heat-stable gel former, (f) in controlling ice crystal growth, and (g) as a carrier.

2. Describe the difference between powdered MCC and colloidal MCC.

3. Describe and discuss the concept behind and/or the actual effects of cellulose derivatization.

4. List and describe and four principal variables that control the properties of cellulose derivatives.

5. Write chemical equations and give conditions for chemical modification of cellulose to make (a) carboxymethylcellulose, (b) methylcellulose, (c) hydroxypropylcellulose, and (d) hydroxypropylmethylcellulose.

6. Explain the probable explanation for thermal gelation of HPMC dispersions.

7. Explain on a molecular basis the effectiveness of HPMC in non-dairy whipped toppings.

Web Authors: James R. Daniel, Ph. D. and James N. BeMiller, Ph. D.
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