Methyl Cellulose (MC) is derived from cellulose and used in a variety of applications to provide texture.
Cellulose is a polymer of glucose containing (-OH) hydroxyl groups which can be substituted with methoxide (-OCH3) groups to produce MC.
Different grades of MC can be prepared depending on the degree of substitution.
- MC gels at high temperature and therefore is suitable for products which are fried thereby reducing oil uptake or giving structure to vegetarian burgers.
- MC helps to maintain the texture and shape of gluten free products.
- MC is also ideal for toppings and fillings inhibiting moisture migration and helps to avoid boil-out when the products are heated.