An aside on rheology modifiers: Wetting, dispersing, and hydrating

As you saw in this post recently – magnetic stirrer with hot plate – we heated our water phase that included hydroxyethylcellulose (HEC) on the magnetic stirrer with hot plate as it needs both agitation and heat to fully hydrate this starch. Why did we need to do that? It’s the idea that thickening ingredients…

You are not logged in. This content is for $3 Level, $5 Level, and $10 Level members only. Please login if you are a member.
Log InSubscribe