methylcellulose

Methylcellulose is a cellulose ether, a semi-synthetic polymer derived from plant cellulose by replacing some hydroxyl groups with methoxy groups. In its structure, glucose units carry methoxy substituents, giving a range of substitution patterns that influence solubility and viscosity. The material is a white to off-white powder that swells in water and forms viscous solutions; it is not digested by human enzymes and is generally not fermented by gut bacteria.

Production and forms: It is produced by chemically methylating cellulose, obtained from wood pulp or cotton linters, under alkaline conditions, followed by purification and drying. It is available in various viscosities and substitution levels, enabling a range of textural properties for foods, pharmaceuticals, and cosmetics.

Functional properties: Methylcellulose is a hydrophilic thickener, stabilizer, and gelling agent. It forms gels upon heating (thermogelling), which makes it useful in certain instant foods and products that are heated during preparation. It provides viscosity at low concentrations, helps suspend ingredients, and can act as a binder or film former in some formulations.

Applications: In foods, methylcellulose is used as a thickener and texture enhancer in sauces, gravies, dairy products, baked goods, and gluten-free formulations. In pharmaceuticals and personal care, it serves as an excipient, binder, disintegrant, thickener in syrups and suspensions, ointments, and toothpastes. It is also used as a bulk laxative when consumed with ample water.

Safety and regulation: Methylcellulose is widely regarded as safe for use in foods and medicines when used according to guidelines. Side effects are uncommon but may include gastrointestinal discomfort if taken in excess or without sufficient water; it can affect the absorption of some medications if not spaced properly.