Methyl Cellulose

The term “methyl cellulose” covers a group of related products that are derived synthetically from cellulose, using a chemical process. Although not a gum in the traditional sense, methyl cellulose is used as both a thickener and a stabilizer, such as in pie fillings. It can be dissolved in cold water, but not in warm, and it tolerates an acidic environment. Like carrageenan, it can be used to limit the formation of crystals in ice cream; it also prevents sugar in candy from crystallizing. Methyl cellulose has the peculiar property that it becomes stiff when heated and melts when cooled. The mouthfeel of foods made with methyl cellulose varies from clean to sticky and lingering.