It is a hydrophilic white powder in pure form and dissolves in cold (but not in hot) water, forming a clear viscous solution or gel.

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The function(s) performed by the food additive when used in cooking.

• Bulking agent - A filler substance that increases food bulk without increasing available energy value significantly

• Emulsifier - An agent that forms or preserves a mixture of substances normally incapable of being mixed eg. oil and water

• Glazing agent - A substances that gives food a shiny appearance or provides a protective coating

• Stabiliser - A substance that maintains the uniform dispersal of substances in a food

• Thickener - A substance that increases the viscosity of a food

Data according to various sources such as fao, fda, codex. Spot a mistake? Tell us!

Cellulose methyl ether
Cellulose methylate

Collection of sources used to create this food additive summary.