Methylcellulose (MC) is a versatile water-soluble cellulose ether widely used across various industries due to its unique functional properties.
The following are key applications of methylcellulose (MC) in the food industry, based on its unique functional properties:
1. Thermal Gel for Texture Control
• Methylcellulose in the form of a thermally reversible gel (liquefies upon cooling, solidifies upon heating). This property can be used in:
Baked and fried foods: providing structure during baking/frying while maintaining tenderness upon cooling.
• Vegan/Vegan Products: binding plant proteins to meat analogues (such as hamburgers, sausages), preventing breakdown during cooking and retaining juiciness.
• Sauces and Soups: acting as a thickener, gelling during heating to prevent ingredient separation.
• “Super Gel” MC: a high-strength variant (3 times the gel strength) for frozen/reheated foods (e.g., frozen foods, seafood) to minimize texture loss.
2. Thickening, Stabilizing, and Emulsifying
Dairy/Desert: stabilizing ice cream, custards, and mousses by controlling ice crystal growth and improving creaminess.
• Stop Sedimentation: Prevents particle settling in sauces and beverages (such as chocolate milk).
• Emulsion: Reduces surface tension in salad dressings and spreads, enhancing stability against oil-water separation.
• Synergistic Effect with Starch: Increases viscosity at low doses, reducing formulation costs.
3. Moisturizing and Fat Reduction:
• Low-Fat Products:** Mimics the fatty texture of sausages and processed meats by binding water, reducing calories without compromising juiciness.
• Freeze-Thaw Stability:** Minimizes moisture migration and ice crystal formation in frozen desserts/meals, maintaining texture.
4. Edible Films and Active Packaging:
• Methylcellulose-based Biodegradable/Edible Films:**
• Antioxidant/Antibacterial Carrier:** Films infused with natural extracts (such as pomegranate and Chilean berries) extend the shelf life of meats and fruits by inhibiting microbial growth and oxidation.
• Barrier Properties:** Prevents oil/fat migration in fried snacks and reduces moisture loss in fresh produce.
5. Processing Aids
• Delayed Hydration Agents: Reduce viscosity during thermal processing (e.g., pump mixers), prevent equipment scaling, and improve efficiency.
• Binders: Enhance the cohesiveness of extruded snacks and granola bars.
