Methylcellulose
The short version
A thermo-gelling cellulose ether — the structural backbone of many plant-based meat formulations.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Manufactured by treating cellulose with sodium hydroxide and methyl chloride, substituting some of the cellulose hydroxyls with methyl ether groups. Industrial product since the 1930s; the degree and pattern of methylation determine functional behavior.
How it's used
The thickener that makes most plant-based meats (Impossible, Beyond, etc.) hold their shape during cooking. Uniquely, methylcellulose gels on heating and dissolves on cooling — the reverse of gelatin. Also used in low-calorie foods as a bulking agent, in diet pills as a swelling fiber, and in ice cream to slow melting.
Safety profile
ADI not specified — considered safe (EFSA 2018 re-evaluation). Not absorbed; behaves as soluble fiber. Like other modified celluloses, included in some recent dietary-emulsifier observational studies on gut-microbiome effects.
Physical & chemical properties
White to off-white powder. Disperses in cold water (gelling on heating above ~50°C). The hot gel re-dissolves on cooling — a key property enabling the meat-analog cooking experience.
Regulation worldwide
Permitted globally without restrictive limits — quantum satis in most food categories.
Educational information only. Not medical or dietary advice.