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Methyl Cellulose

01 Overview

Food-grade methyl cellulose (MC) may be employed in diverse processed foods, offering multifaceted functionalities and advantages. It serves as a binder, emulsifier, stabiliser, suspending agent, protective colloid, thickener, and film-forming agent. Its ‘reversible thermogel’ property constitutes one of methyl cellulose's most significant characteristics for food processing applications.

Methyl Cellulose is considered as safe, non-toxic, no irritation or sensitization cellulose ether. Low and medium viscosity MC can be used as binder and coating for tablets in pharmaceutical industries. High viscosity MC products are mainly used in food industry. It has good moisturizing, thickening, emulsifying, film forming properties and impenetrability to oil, thus can decrease the absorption of oil in food and makes food healthier. Methyl cellulose(CAS:9004-67-5) and hydroxypropyl methylcellulose have been approved as food additives in various countries, including the United States, European Union member states, Japan, Australia, Canada, and several Asian nations.

Technical Specifications

Item Specifications
Methoxy WT % 27.5-31.5
Viscosity(mpa.s,2% solu.,20℃) 4000,30000,50000,70000
Loss on Drying WT % ≤5.00
pH 5.0-8.0
Residue on ignition WT % ≤1.0
Heavy Metals ppm ≤20

Packaging: 20kg/ fiber drum with inner PE bag suitable for pharmaceutical use.

02 Reversible Thermal Gel

Methyl cellulose (MC) aqueous solutions gel upon heating and revert to solution upon cooling. This property proves highly advantageous in food processing. For instance, it provides stable viscosity across a broad temperature range. This elastic gel aids in reducing fat migration, retaining moisture, and preserving shape during cooking without altering the original texture. The thermogel provides thermal stability for processed foods during deep-frying, oven baking, and microwave heating. Furthermore, any gel-like texture dissipates over time during consumption due to the reversibility of Methyl Cellulose (MC).

03 Applications in food

Cakes with dried fruits

Methyl Cellulose (MC) prevents the separation of fruit distribution and improves the appearance of cakes. Methyl Cellulose (MC) also enhances the consistency of mixtures and prevents cakes from drying out.

Gluten-Free Bread

Methyl Cellulose (MC) can be used as a gluten substitute. It improves the viscosity of dough, maintains product volume, and provides good texture.

Anti-sugar crystallisation agent

Methyl Cellulose (MC)’s thermogel properties prevent sugar crystallisation loss during thermal processing. By selecting different viscosities, uniform cut surfaces can be achieved.

Powdered fried batter

The thermal gel of methyl cellulose (MC) prevents excessive penetration of hot oil into the batter, thereby controlling the amount of oil absorbed by the fried product.

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