Food additives data book - wordpres

Polysaccharides 714
NAME: Methyl cellulose
CATEGORY: Polysaccharides
FOOD USE: Soups/ Syrups/ Beverages/ Dairy products/ Dressings/ Dry formulated products/ Food packaging/
Edible films and coatings/ All food products
SYNONYMS: Methylated beta-D-(1Æ 4) glucan/ CAS 9004-67-5/ E461/ MC/ Cellulose methyl ether/ Cologel/
Methocel
FORMULA: Variable, depending on the degree of methylation
MOLECULAR MASS: Variable
ALTERNATIVE FORMS: None
PROPERTIES AND APPEARANCE: A white powder
SOLUBILITY % AT VARIOUS Solubility varies with molecular weight and methylation. Generally, methylcellulose is soluble in water,
TEMPERATURE/pH COMBINATIONS: sucrose solutions, sodium chloride solution and ethanol solutions, but solubility in vegetable oils and
propylene glycol is limited.
Solubility declines with increasing molecular weight, decreasing methylation and increasing
concentration. It is essentially pH-independent (pH 4 to pH 8). Methyl celluloses are soluble in cold
aqueous solution, but not in hot aqueous solutions; hence, elevated temperatures can be used to
produce a homogeneous dispersion prior to dissolution
FUNCTION IN FOODS: Emulsifier; thickening agent; stabiliser; suspending agent; bulking agent
ALTERNATIVES: Methyl ethyl cellulose (MEC); hydroxy propyl methyl cellulose (HPMC); hydroxy ethyl
methylcellulose (HEMC); carboxy methyl cellulose (CMC); proteins; gum arabic; xanthan;
carrageenans; dextrans; starches; locust bean gum; guar gum; gelatin; agar; alginate (applicationdependent)
TECHNOLOGY OF USE IN FOODS: Methyl cellulose should be dispersed in hot water and cooled to hydrate the polysaccharide. A high
shear mixer will aid dispersion, although prolonged shear of high molecular-weight polymers will
reduce the viscosity.