Hydroxy Ethyl Cellulose (HEC) is a synthetic polymer and does not have enzymatic properties. Enzymes are biological molecules that catalyze chemical reactions and are produced by living organisms. HEC, on the other hand, is a non-biological, non-enzymatic polymer that is derived from cellulose.
HEC is commonly used in the food industry as a thickener, emulsifier, and stabilizer due to its ability to form a gel-like structure in aqueous solutions. However, this is not due to any enzymatic properties of HEC but rather due to its molecular structure and physical properties.
In summary, HEC is not an enzyme and does not possess enzymatic properties. Its properties are derived from its physical and chemical properties, rather than biological functions.