Methyl cellulose (MC) is commonly used in the food industry as a thickener, emulsifier, and stabilizer. Some specific applications of MC in food include:
- Plant-based meat alternatives: MC can be used to create plant-based meat alternatives that have a texture and mouthfeel similar to meat.
- Bakery products: MC is used in bakery products such as bread, cakes, and pastries to improve dough handling, increase volume, and extend shelf life.
- Dairy products: MC is used in dairy products such as ice cream and yogurt as a stabilizer to prevent the separation of water and fat.
- Sauces and dressings: MC can be used in sauces and dressings to improve the viscosity and stability of the product.
- Beverages: MC is used in beverages to improve the mouthfeel and prevent settling of particles.
- Gluten-free products: MC can be used in gluten-free products to improve texture and prevent crumbling.
- Low-fat products: MC can be used in low-fat products as a replacement for fat to provide a creamy texture and mouthfeel.
It is important to note that the specific type of MC and the concentration used can vary depending on the application, and must comply with relevant food regulations.