Description
A food-grade methylcellulose produced by etherification of cellulose with methyl chloride. Provides cold-water solubility, thermal gelation on heating with a sharp transition, and excellent film-forming properties.
White to off-white free-flowing powder. Soluble in cold water; gels on heating above 50 to 55 degrees Celsius. Gel temperature is lower than HPMC, which makes MC the preferred grade for some plant-based meat applications.
We supply food-grade Methylcellulose from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.
Common market grades include MC400, MC1500, MC4000, and MC100,000, with viscosity selected based on application. Methoxyl content typically 27.5 to 31.5 percent.
Bulk and reduced-MOQ shipments. Batch-level COA covering viscosity, methoxyl content, gel temperature, heavy metals, and microbiology.
Introduction
Methylcellulose was the first cellulose ether developed for food and pharmaceutical use, with commercial production beginning in the 1920s. It is regulated as E461 in the EU and classified as Generally Recognized as Safe by the U.S. FDA.
The molecule carries only methyl substituents on the cellulose backbone, in contrast to HPMC which also bears hydroxypropyl groups. The simpler substitution gives MC a sharper, lower-temperature gel transition, which is desirable in some plant-based meat applications where the gel sets crisply on the grill or in the pan.
The plant-based meat application has grown dramatically since the 2010s and now represents one of the largest food uses of MC globally. The compound provides the firm bite, juiciness, and shape retention that consumers expect from animal-derived burgers and sausages.
Beyond plant-based meat, MC is widely used as a vegan egg replacer in bakery and confectionery, providing binding and structure in formulations where eggs would traditionally serve.
Where it is used
- Plant-based meat alternatives; the dominant binder in plant-based burgers and sausages
- Gluten-free baking as a structure-builder
- Vegan binders in bakery, confectionery, and ready meals
- Whipped toppings and aerated desserts
- Fried-food coatings; lowers oil pickup
- Sauces, soups, and gravies
- Confectionery as a film former and shape stabilizer
- Bulk laxative products in pharmaceutical applications
Technical data
| Item | Specification |
|---|---|
| Appearance | White to off-white powder |
| Methoxyl content | 27.5% to 31.5% |
| Viscosity (2% solution, 20 °C) | Per grade specification |
| Gel temperature | 50 °C to 55 °C |
| Loss on drying | ≤ 5.0% |
| pH (1% solution) | 5.0 to 8.0 |
| Sulfated ash | ≤ 1.5% |
| Heavy metals (as Pb) | ≤ 5 mg/kg |
| Total plate count | ≤ 1000 cfu/g |
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