Use
Methylcellulose is a gum composed of cellulose in which the meth- oxyl groups replace the hydroxyl groups. it is soluble in cold water but insoluble in hot water. solutions increase in viscosity upon heating, gel at 50–55°c, and liquefy upon cooling. it is used in baked goods for moisture retention, and in fruit pie fillings for the reduction of water absorption into the pie crust during baking. it is also used in breaded shrimp where it functions to form an oil barrier film. Thickener for aqueous and non-aqueous systems, clear films with grease resistance, binders, lubricants, steric stabilizer and water retention aid. As a substitute for water-soluble gums; to render paper greaseproof, in adhesives, as thickening agent in cosmetics, as protective colloid in emulsions, as binder and stabilizer in foods. As fat replacer in the formulation of dietetic foods.