Cellulose ether is made from cellulose and can be used as a thickener, emulsifier, binder, stabilizer and gelling agent in food. It is also a fiber supplement. Food grade methyl cellulose has wide uses for its thermal gelation, lubricity, stabilizing the emulsion, preventing syneresis and so on..In the European Union, it is emphasized that L-HPC and hydroxy ethyl cellulose can be used as licensed thickeners and gelling agents. Methyl Cellulose, Hydroxypropyl methyl cellulose, HPC, HEMC and carboxymethyl cellulose have completely passed identification of the FAO / WHO Joint Expert Committee on Food Additives, and the acceptable daily intake (ADI ) is determined as 25mg/kg.
Let’s see its benefits and functions in some food categories.
- Backed food
Hold gas during baking, provide freeze-thaw stability, improve emulsion stability, increase crumb softness and extend shelf life.
It can be used as a lubricant, is easy to use and also provides a creamy texture, improving spreadability and clean flavor release in glazes, frosting and coatings
- Ice cream
Controls ice crystal formation, provides a smooth texture, and stabilizes emulsification
- Fried food
When frying (at high temperatures), the MC can reduce oil intake, which benefits vegetarians
Other food products
Methylcellulose can also be used in other products, such as in toppings, salad dressing, sauces to stabilize the emulsion and extend the shelf life. It can also function as a bulking agent in jellies, syrups and gums to provide fiber content without increasing available energy value.
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