Methyl cellulose

Methyl cellulose ( CAS 9004-67-5 ), also known by the food designation E461 and abbreviated as MC, is a cellulose-derived polymer used to control viscosity, texture, and stability across food, pharmaceutical, and industrial formulations.

Unlike most thickeners, it gels upon heating and dissolves when cooled. This unique property drives its selection in specific processing and formulation scenarios where thermal gelation is required to maintain structure.

In food manufacturing, MC functions as a binder and fat replacer in meat analogues, bakery products, and low-fat processed foods. It is essential for maintaining product integrity during high-temperature cooking cycles.

Pharmaceutical formulators use it as a controlled-release matrix material and film-coating agent in tablet production. Consistent viscosity grades are critical to ensuring dosage uniformity and predictable drug release profiles.

In construction, MC is a key additive in tile adhesives, renders, and dry-mix mortars. It significantly improves workability and water retention during application, preventing premature drying and ensuring a strong bond.

Personal care manufacturers incorporate it as a thickener and emulsion stabilizer in gels, lotions, and ophthalmic preparations. It is supplied as a white to off-white powder in a range of viscosity grades.

Established grades include USP , Ph. Eur. , FCC , and technical-grade, each targeting specific regulatory requirements. These standards ensure the material meets the necessary purity for its intended use.

Food and pharmaceutical procurement typically specifies viscosity grade alongside purity standards to ensure application fit. This ensures the polymer performs correctly within the specific chemical environment of the final product.

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