Food additives data book - wordpres

Methyl celluloses have four important properties. They can form aqueous solutions with a wide
range of viscosities (variable thickening, stabilising and bulking properties); they are surface-active
(emulsifying properties); they can have a high yield point (suspending properties); and they form gels
ar high temperatures that melt on cooling (stabilising agents for foods with heat-sensitive components
like the toppings in pizzas). Properties (viscosity, melting points, etc.) vary considerably with the
molecular weight and degree of methylation
SYNERGISTS: None known
ANTAGONISTS: None known
FOOD SAFETY ISSUES: Non-toxic. The powder is combustible
LEGISLATION: USA: UK and EUROPE: AUSTRALIA/PACIFIC RIM:
FDA 21CFR § 150.141, 150.161, 175.105, UK: approved. Japan: restricted (2% max)
175.210, 175.300, 176.200, 182.1480, Europe: listed
GRAS, USDA 9CFR § 318.7 (0.15%
max in meat and vegetable products)
REFERENCES: Ash, M., and Ash, I. (1996) Food Additives. Gower Publishing Co., Brookfield, VT.
Grover, J. S. (1993) Methyl cellulose and its derivatives. In: Whistler, R. L., and J. N. BeMiller
(Eds.), Industrial Gums: Polysaccharides and Derivatives. 3rd edition, pp. 475–504.
ANY OTHER RELEVANT INFORMATION: Chemically methylated natural cellulose. See also methyl ethyl cellulose (MEC); hydroxy propyl
methyl cellulose (HPMC); hydroxy propyl cellulose (HPC); carboxy methyl cellulose (CMC)
Methyl cellulose 715