Natural emulsifier derived from cellulose, used to create denser foams, and when exposed to heat it will create gels that will melt as they cool down. ​

Derived from cellulose, a structural component of plant cells, methylcellulose was first introduced at the end of the 1930s in Germany, then a few years later in the United States. This extract from wood or cotton has several desirable characteristics such as film formation, water retention and the ability to form a gel with heat, which will melt upon cooling.  Methylcellulose is useful in the industry due to its stability during cooking and its ability to trap moisture and air, which increases the volume of dough and frozen dairy products. When added to French onions, it preserves the onion’s shape and texture during cooking and reduces oil absorption by forming a film.

Did you know?

  • Methylcellulose is calorie-free when ingested, as human digestive enzymes are unable to alter its molecules; the intestine does not retain it.
  • It is used in the composition of anti-constipation treatments due to its ability to absorb a lot of water during its passage through the digestive tract.
  • It is a main component in the manufacturing of fake semen used in the pornography industry.
  • It acts as a performance additive in concrete mixtures due to its properties that improve the product’s viscosity and its adhesion to surfaces.

beet foam made with methylcellulose