Methyl Cellulose

Methyl cellulose is a kind of non-ionic cellulose ether formed by replacing the hydroxyl group on the anhydrous glucose unit in cellulose with the methyl oxygen group as the raw material. It has the functions of water retention, thickening, emulsification, film formation, wide pH range and surface activity, etc. The most special is the thermal reversible gelatinability, that is, its aqueous solution forms a gel when heated and turns back into a solution when cooled It is widely used in baked goods, fried foods, desserts, sauces, soups, beverages, flavors and confectionery.