Surface and interfacial activities and emulsion characteristics of some food hydrocolloids

Abstract Surface and interfacial tensions of numerous hydrocolloid solutions are presented. The surface activity of different types of Methocels, methylcellulose (Methocel A) and hydroxypropyl methylcelluloses (Methocels E, F and K), having similar molecular weights (and hence similar viscosities) increases slightly in the following order: Methocel A