EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

methyl cellulose
cellulose methyl ether

Supplier Sponsors

Name:(5R)-2,3,4-trimethoxy-6-(methoxymethyl)-5-[(2S)-3,4,5-trimethoxy-6-(methoxymethyl)oxan-2-yl]oxyoxane
CAS Number: 9004-67-5Picture of molecule3D/inchi
FDA UNII: MRJ667KA5E
MDL:MFCD00081763
XlogP3-AA:-1.00 (est)
Formula:C H4 O.x-Unspecified
NMR Predictor:Predict (works with chrome, Edge or firefox)
Category:multiple purpose GRAS food substances
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
 FDA/DG SANTE Petitions, Reviews, Notices:
182.1480 Methylcellulose View - review
EU SANCO Methyl cellulose View - review
JECFA Food Additive: Methyl Cellulose
GSFA Codex: Methyl cellulose (461)
DG SANTE Food Additives:methyl cellulose
DG SANTE Food Contact Materials:methyl cellulose
FEMA Number:2696 methyl cellulose
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):9004-67-5 ; CELLULOSE, METHYL
FDA Regulation:
FDA PART 150 -- FRUIT BUTTERS, JELLIES, PRESERVES, AND RELATED PRODUCTS
Subpart B--Requirements for Specific Standardized Fruit Butters, Jellies, Preserves, and Related Products
Sec. 150.141 Artificially sweetened fruit jelly.


FDA PART 150 -- FRUIT BUTTERS, JELLIES, PRESERVES, AND RELATED PRODUCTS
Subpart B--Requirements for Specific Standardized Fruit Butters, Jellies, Preserves, and Related Products
Sec. 150.161 Artificially sweetened fruit preserves and jams.


FDA PART 175 -- INDIRECT FOOD ADDITIVES: ADHESIVES AND COMPONENTS OF COATINGS
Subpart B--Substances for Use Only as Components of Adhesives
Sec. 175.105 Adhesives.


FDA PART 175 -- INDIRECT FOOD ADDITIVES: ADHESIVES AND COMPONENTS OF COATINGS
Subpart C--Substances for Use as Components of Coatings
Sec. 175.210 Acrylate ester copolymer coating.


FDA PART 175 -- INDIRECT FOOD ADDITIVES: ADHESIVES AND COMPONENTS OF COATINGS
Subpart C--Substances for Use as Components of Coatings
Sec. 175.300 Resinous and polymeric coatings.


FDA PART 176 -- INDIRECT FOOD ADDITIVES: PAPER AND PAPERBOARD COMPONENTS
Subpart B--Substances for Use Only as Components of Paper and Paperboard
Sec. 176.200 Defoaming agents used in coatings.


FDA PART 177 -- INDIRECT FOOD ADDITIVES: POLYMERS
Subpart C--Substances for Use Only as Components of Articles Intended for Repeated Use
Sec. 177.2260 Filters, resin-bonded.


FDA PART 182 -- SUBSTANCES GENERALLY RECOGNIZED AS SAFE
Subpart B--Multiple Purpose GRAS Food Substances
Sec. 182.1480 Methylcellulose.
 
Physical Properties:
Appearance:white to pale yellow powder (est)
Assay: 90.00 to 100.00
Food Chemicals Codex Listed: No
Soluble in:
 acetic acid
 water, 3.32e+004mg/L @ 25 °C (est)
Insoluble in:
 alcohol
 chloroform
 ether
 
Organoleptic Properties:
Odor Strength:none
Odor Description:at 100.00 %. odorless
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: binding agents
emulsion stabilisers
stabilising agents
viscosity controlling agents
 
Suppliers:
Ashland
Benecel™ methylcellulose
Odor: odorless
Use: Benecel methylcellulose (MC) and hydroxypropylmethylcellulose (HPMC) are versatile, multifunctional food gums that are unique because they reversibly gel at elevated temperatures. This family of products is compatible with nearly all common food ingredients. Benecel MC and HPMC perform many functions in processed foods, depending on type, grade, use level and conditions. Among these functions are thermal gelation, film formation, thickening, binding and water retention. The polymeric structure of these products, which is different from other cellulosics, improves cohesion, texture and mouthfeel. Small amounts of Benecel MC and HPMC significantly enhance emulsion stability as well. This is particularly useful in stabilizing whipped toppings and desserts.
BOC Sciences
For experimental / research use only.
Methyl Cellulose
Charkit Chemical
METHYL CELLULOSE
Glentham Life Sciences
Methyl cellulose
Graham Chemical
Methyl Cellulose
Kraft Chemical
Methyl Cellulose
Penta International
METHYL CELLULOSE FCC (Greater Than 100 Cps)
Penta International
METHYL CELLULOSE 15 CPS USP
Penta International
METHYL CELLULOSE 400 CPS
Penta International
METHYL CELLULOSE 4000 CPS USP GRADE
Penta International
METHYL CELLULOSE 4000 CPS
Penta International
METHYL CELLULOSE FCC (Less Than 100 Cps)
Sigma-Aldrich
For experimental / research use only.
Methyl Cellulose viscosity: 400 cP
TCI AMERICA
For experimental / research use only.
Methyl Cellulose (3,500-5,600mPa·s, 2% in Water at 20°C)
sds
TIC Gums
TICACEL® HV Powder
Flavor: characteristic
TICACEL MC HV is a high viscosity methylcellulose. Cold water soluble, TICACEL MC HV gels when heated to temperatures from 132°F to 148°F. This thermal gelation property makes it an ideal stabilizer for preventing boil out in baked fillings, adding cling to sauces, and regulating viscosity during processing stages. When used at roughly 0.1% TICACEL MC HV adds a crisper texture to rice noodles while still maintaining the desired flexibility.
TIC Gums
TICACEL® LV Powder
Flavor: characteristic
TICACEL® LV is a low viscosity methylcellulose. Cold water soluble, TICACEL LV gels when heated to temperatures from 118°F to 132°F. This thermal gelation property makes it an ideal stabilizer for preventing boil out in baked fillings, adding cling to sauces, and regulating viscosity during processing stages.
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
None - None found.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
intraperitoneal-mouse LD50 275000 mg/kg
National Technical Information Service. Vol. AD628-313

intravenous-mouse LDLo 1000 mg/kg
Journal of the American Pharmaceutical Association, Scientific Edition. Vol. 45, Pg. 685, 1956.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category:
multiple purpose GRAS food substances
Recommendation for methyl cellulose usage levels up to:
 not for fragrance use.
 
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
Click here to view publication 3
 average usual ppmaverage maximum ppm
baked goods: -0.65000
beverages(nonalcoholic): -90.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: 0.500001700.00000
fruit ices: 0.500001700.00000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: 0.5000030.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
 
Safety References:
European Food Safety Authority (EFSA) reference(s):

Re-evaluation of celluloses E 460(i), E 460(ii), E 461, E 462, E 463, E 464, E 465, E 466, E 468 and E 469 as food additives
View page or View pdf

Safety and efficacy of methyl cellulose for all animal species
View page or View pdf

EPI System: View
ClinicalTrials.gov:search
Daily Med:search
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):9004-67-5
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :51063134
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:1
(5R)-2,3,4-trimethoxy-6-(methoxymethyl)-5-[(2S)-3,4,5-trimethoxy-6-(methoxymethyl)oxan-2-yl]oxyoxane
Chemidplus:0009004675
EPA/NOAA CAMEO:hazardous materials
RTECS:FJ5959000 for cas# 9004-67-5
 
References:
 (5R)-2,3,4-trimethoxy-6-(methoxymethyl)-5-[(2S)-3,4,5-trimethoxy-6-(methoxymethyl)oxan-2-yl]oxyoxane
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:9004-67-5
Pubchem (cid):51063134
Pubchem (sid):135278166
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
FDA Indirect Additives used in Food Contact Substances:View
HMDB (The Human Metabolome Database):HMDB29925
FooDB:FDB001184
Export Tariff Code:3912.90.0090
FDA Listing of Food Additive Status:View
Wikipedia:View
 
Potential Blenders and core components note
None Found
 
Potential Uses:
 binding agents
 emulsion stabilisers
 stabilising agents
 viscosity controlling agents
 
Occurrence (nature, food, other):note
 not found in nature
 
Synonyms:
 benecel methylcellulose
 cellulose methyl ether
 cellulose methylate
 methyl cellulose 400 CPS
 methyl cellulose 4000 CPS
 methylcellulose
 TICacel HV powder
 TICacel LV powder
(5R)-2,3,4-trimethoxy-6-(methoxymethyl)-5-[(2S)-3,4,5-trimethoxy-6-(methoxymethyl)oxan-2-yl]oxyoxane
 

Articles:

PubMed:Investigation of the mechanisms of using metal complexation and cellulose nanofiber/sodium alginate layer-by-layer coating for retaining anthocyanin pigments in thermally processed blueberries in aqueous media.
PubMed:Application of foam-mat drying with egg white for carrageenan: drying rate and product quality aspects.
PubMed:Robust Ultraviolet-Visible (UV-Vis) Partial Least-Squares (PLS) Models for Tannin Quantification in Red Wine.
PubMed:Non-wheat pasta based on pearl millet flour containing barley and whey protein concentrate.
PubMed:Optimization of process parameters for foam-mat drying of papaya pulp.
PubMed:Impact of dietary fibers [methyl cellulose, chitosan, and pectin] on digestion of lipids under simulated gastrointestinal conditions.
PubMed:Cellular trafficking and anticancer activity of Garcinia mangostana extract-encapsulated polymeric nanoparticles.
PubMed:Production of low fat french-fries with single and multi-layer hydrocolloid coatings.
PubMed:Near-infrared and fourier transform infrared chemometric methods for the quantification of crystalline tacrolimus from sustained-release amorphous solid dispersion.
PubMed:Process optimization for the manufacture of lemon based beverage from hydrolyzed whey.
PubMed:Hybrid HPMC nanocomposites containing bacterial cellulose nanocrystals and silver nanoparticles.
PubMed:Enhanced bioavailability and bioefficacy of an amorphous solid dispersion of curcumin.
PubMed:Advances in nanomedicines for malaria treatment.
PubMed:Examination of molecular mechanism for the enhanced thermal stability of anthocyanins by metal cations and polysaccharides.
PubMed:Nanocomposite PAAm/methyl cellulose/montmorillonite hydrogel: evidence of synergistic effects for the slow release of fertilizers.
PubMed:Physico-chemical stability of astaxanthin nanodispersions prepared with polysaccharides as stabilizing agents.
PubMed:Physical-mechanical and antimicrobial properties of nanocomposite films with pediocin and ZnO nanoparticles.
PubMed:Microstructure and characteristics of high-amylose corn starch-chitosan film as affected by composition.
PubMed:Viscous methyl cellulose solution thickens gastric mucosa and increases the number of gland mucous cells in mice.
PubMed:Repellency of essential oils to Frankliniella occidentalis (Thysanoptera: Thripidae) as affected by type of oil and polymer release.
PubMed:Antimicrobial assays of natural extracts and their inhibitory effect against Listeria innocua and fish spoilage bacteria, after incorporation into biopolymer edible films.
PubMed:2-O-Methyl- and 3,6-di-O-methyl-cellulose from natural cellulose: synthesis and structure characterization.
PubMed:Formulation and Evaluation of Cephalexin Extended-release Matrix Tablets Using Hydroxy Propyl Methyl Cellulose as Rate-controlling Polymer.
PubMed:Studies on effect of additives on protein profile, microstructure and quality characteristics of pasta.
PubMed:Optimization of Rabadi-like fermented milk beverage using pearl millet.
PubMed:Evaluation of certain food additives and contaminants.
PubMed:Development and quality evaluation of aonla mouth freshner.
PubMed:Relationship between red wine grades and phenolics. 1. Tannin and total phenolics concentrations.
PubMed:Composite edible films based on hydroxypropyl methylcellulose reinforced with microcrystalline cellulose nanoparticles.
PubMed:Factors affecting migration of vanillin from chitosan/methyl cellulose films.
PubMed:Kinetics of adsorption of whey proteins and hydroxypropyl-methyl-cellulose mixtures at the air-water interface.
PubMed:Mitochondria-targeted plastoquinone derivatives as tools to interrupt execution of the aging program. 4. Age-related eye disease. SkQ1 returns vision to blind animals.
PubMed:An investigation of microbial adhesion to natural and synthetic polysaccharide-based films and its relationship with the surface energy components.
PubMed:Tannin quantification in red grapes and wine: comparison of polysaccharide- and protein-based tannin precipitation techniques and their ability to model wine astringency.
PubMed:Effects of microcrystalline cellulose on functional properties of hydroxy propyl methyl cellulose microcomposite films.
PubMed:[Rapid detection of three foodborne pathogenic bacteria by multiplex polymerase chain reaction-capillary electrophoresis with laser induced fluorescence detector].
PubMed:Safety assessment of hydroxypropyl methylcellulose as a food ingredient.
PubMed:Effect of SO2 concentration on polyphenol development during red wine micro-oxygenation.
PubMed:High throughput analysis of red wine and grape phenolics-adaptation and validation of methyl cellulose precipitable tannin assay and modified Somers color assay to a rapid 96 well plate format.
PubMed:Effect of different additives on the persistence and insecticidal activity of native strains of Bacillus thuringiensis.
PubMed:The role of fat in flavor perception: effect of partition and viscosity in model emulsions.
PubMed:Up-regulation of insulin-like growth factor binding protein-3 by apigenin leads to growth inhibition and apoptosis of 22Rv1 xenograft in athymic nude mice.
PubMed:Effectiveness of antimicrobial food packaging materials.
PubMed:Antimicrobial and physicochemical properties of chitosan-HPMC-based films.
PubMed:Skin hydration effects, film formation time, and physicochemical properties of a moisture mask containing Monostroma nitidium water-soluble mucilage.
PubMed:Edible bioactive fatty acid-cellulosic derivative composites used in food-packaging applications.
PubMed:Ibuprofen effects on behavioral thermoregulation with microwave radiation in albino rats.
PubMed:Persistence of volatile compounds in the breath after their consumption in aqueous solutions.
PubMed:Cutaneous toxicity studies with methoxy polyethylene glycol-350 (MPEG-350) in rats and rabbits.
PubMed:Relation between parotid saliva flow and composition and the perception of gustatory and trigeminal stimuli in foods.
PubMed:Inhibitory effects of gastrin releasing peptide on gastric emptying in rats.
PubMed:In vitro/in vivo evaluation of two series of TA-5707F controlled release matrix tablets prepared with hydroxypropyl methyl cellulose derivatives with entero-soluble or gel-formation properties.
PubMed:[The mutagenic and modifying properties of new gelatinous substances studied by using the Ames test].
PubMed:Effect of a soluble polysaccharide (carboxy methyl cellulose) on the absorption of minerals from the gastrointestinal tract of broilers.
PubMed:Effect of a soluble polysaccharide (carboxy methyl cellulose) on the physico-chemical conditions in the gastrointestinal tract of broilers.
PubMed:[Study of the effect of rations containing dietary fiber on the level of total lipids and cholesterol in the blood and liver of the rat during a 6.5-month experiment].
PubMed:[The effect of various methods of thermal treatment on the biological value of minced meat of low caloric value for infants' nutrition].
PubMed:[A new kind of dietetic bread enriched with dietary fiber].
PubMed:Mobilization, redistribution and excretion of hexachlorobenzene following food restriction in rats.
PubMed:Involvement of insulin in the acute thermogenic responses to food and nonmetabolizable substances.
PubMed:Cultural and nutritional studies of zoopathogenic fungi associated with livestock feeds in Nigeria.
PubMed:[Differentiation of natural red wines from white wines blended with oenocyanine (author's transl)].
 
Notes:
methylester of cellulose. methylcellulose is used as an emulsifying and suspending agent in cosmetics, pharmaceutics and the chemical industry. it is used therapeutically as a bulk laxative. Stabiliser, thickener and emulsifier for foodstuffs Different kinds of methyl cellulose can be prepared depending on the number of hydroxyl groups substituted. Cellulose is a polymer consisting of numerous linked glucose molecules, each of which exposes three hydroxyl groups. The Degree of Substitution (DS) of a given form of methyl cellulose is defined as the average number of substituted hydroxyl groups per glucose. The theoretical maximum is thus a DS of 3.0, however more typical values are 1.3?2.6.; Methyl cellulose (or methylcellulose) is a chemical compound derived from cellulose. 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. It is sold under a variety of trade names and is used as a thickener and emulsifier in various food and cosmetic products, and also as a treatment of constipation. Like cellulose, it is not digestible, not toxic, and not allergenic.
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