Methylcellulose
This is what the ingredient is.
Methylcellulose is a chemically modified cellulose derivative that forms gels when heated, unlike most hydrocolloids.
Here is why it shows up on the label.
Used as a thickener, emulsifier, and binder. Unique property of gelling when heated makes it useful for plant-based meats and hot applications.
Here is what food agencies say.
The FDA lists it as Generally Recognized as Safe. European food agencies allow it, with no specified ADI. It is approved in the US, Europe, and many other countries.
Here is what research has found.
an FAO/WHO expert committee confirms safety. Not digested or absorbed - passes through as fiber. Used in pharmaceuticals for decades.
Here are a few things worth knowing.
Generally safe. May cause gastrointestinal effects if consumed in large amounts. Used therapeutically as a laxative.
Sources
- FDA GRAS List
- EFSA Scientific Opinion
- JECFA Monograph
How to read this page
We publish plain facts about this ingredient so a label is easier to read. This is not medical advice, and it is not a recommendation to buy, avoid, or use anything. For a personal health question, talk with a clinician who knows your history.