Methylcellulose is produced by reacting purified wood or cotton cellulose with methyl chloride under alkaline conditions, substituting hydroxyl groups with methoxy groups. The degree of substitution (DS, typically 1.6–2.0) determines solubility and thermal gelation temperature. It exhibits unique inverse thermal gelation — dissolving in cold water to form clear solutions that gel upon heating (typically 50–70°C) and reversibly liquefy upon cooling.
This property makes it indispensable in plant-based meat manufacturing where it provides firm, cohesive texture during cooking. Methylcellulose is classified as E461 in the EU, holds GRAS status with the FDA (21 CFR 182.1480), and has an ADI of 'not specified' per JECFA. It is available in a wide range of viscosity grades (15–100,000 mPa·s at 2% concentration).