Methylcellulose(in 530 products)
Potential Risk Index®:
About:
Functions:
1. Binder / Stabilizer - Retains the physical characteristics of food/cosmetics and ensure the mixture remains in an even state.
2. Bulking Agent - Non-nutritious or inactive substances added to increase stability of the mixture.
3. Emulsifier - Allows water and oils to remain mixed together to form an emulsion.
4. Gelling Agent / Thickener - Increases the viscosity by thickening the liquid to give it more texture
5. Suspending Agent - Promotes particle suspension or dispersion while reducing sedimentation
Methylcellulose is prepared from cellulose, the main polysaccharide and constituent of wood and all plant structures. Commercially prepared from wood and chemically methylated. It has many different uses, mainly as a thickening agent, but also as filler, dietary fiber, anti-clumping agent, and emulsifier. Methylcellulose is often added to hair shampoos, toothpastes, and liquid soaps, to generate their characteristic thick consistency. This is also done for foods, for example, ice cream or croquette. Methylcellulose is also an important emulsifier, preventing the separation of two mixed liquids. It has E number 461. [1]
It is approved to use as a food additive in the EU and is generally recognized as a safe food substance in the US.
Scientific References:
Regulatory References:
1. EU Approved Food Additive [2018]
- E461
2. Japan’s List of Designated Food Additives under Article 10 of the Food Sanitation Act
- Methyl Cellulose
3. US FDA Generally Recognized As Safe (GRAS) (21 CFR 182) [2017]
- § 182.1480 - Methylcellulose
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