Methylcellulose

Methylcellulose is a chemical compound derived from cellulose, which is a natural polymer found in the cell walls of plants. It is made by treating cellulose, typically from wood pulp or cotton, through a chemical process that modifies its structure.

Manufacturers add methylcellulose to foods for its ability to thicken, emulsify, stabilize, and form gels. It is often used in savory bakery products, cereal bars, cakes, and snack cakes to improve texture, prevent ice crystal formation in frozen foods, and act as a binder in meat alternatives.

In the United States, methylcellulose is approved by the FDA as a direct food additive. It is considered generally safe for consumption and is often used as a source of dietary fiber. JECFA (the Joint FAO/WHO Expert Committee on Food Additives) has evaluated methylcellulose and determined that a numerical acceptable daily intake (ADI) is not specified, indicating very low toxicity. EFSA (the European Food Safety Authority) has also evaluated its safety. There are no notable controversies regarding its safety as a food additive.