| 2D: |  |
|---|---|
| 3D: | |
| CAS Number: | 9004-67-5 |
| FDA UNII: | MRJ667KA5E |
| Category: | multiple purpose GRAS food substances |
| IUPAC Name: | methyl cellulose |
| InChI : | InChI=1/C20H38O11/c1-21-9-11-13(23-3)15(24-4)18(27-7)20(30-11)31-14-12(10-22-2)29-19(28-8)17(26-6)16(14)25-5/h11-20H,9-10H2,1-8H3/t11?,12?,13?,14-,15?,16?,17?,18?,19?,20+/m1/s1 |
| Std.InChI: | InChI=1S/C20H38O11/c1-21-9-11-13(23-3)15(24-4)18(27-7)20(30-11)31-14-12(10-22-2)29-19(28-8)17(26-6)16(14)25-5/h11-20H,9-10H2,1-8H3/t11?,12?,13?,14-,15?,16?,17?,18?,19?,20+/m1/s1 |
| InChIKey : | YLGXILFCIXHCMC-JHGZEJCSBG |
| Std.InChIKey: | YLGXILFCIXHCMC-JHGZEJCSSA-N |
| SMILES : | COCC1[C@H](C(C(C(O1)OC)OC)OC)O[C@H]2C(C(C(C(O2)COC)OC)OC)OC |
| MDL: | MFCD00081763 |
| Molar Refractivity : | 109.49 ± 0.4 cm3 (est) |
| Parachor : | 975.5 ± 6.0 cm3 (est) |
| Index of Refraction : | 1.469 ± 0.03 (est) |
| Surface Tension : | 38.0 ± 5.0 dyne/cm (est) |
| Density : | 1.15 ± 0.1 g/cm3 (est) |
| Polarizability : | 43.40 ± 0.5 10-24cm3 (est) |
| 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 | |
| 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) |
| 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. |
| 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 | |
| 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 ppm | average 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: | 0.50000 | 1700.00000 | |
| fruit ices: | 0.50000 | 1700.00000 | |
| gelatins / puddings: | - | - | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | 0.50000 | 30.00000 | |
| 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: | - | - | |
| 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 |
| (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 |
| (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 |
| None Found |
| binding agents | |
| emulsion stabilisers | |
| stabilising agents | |
| viscosity controlling agents |
| not found in nature |
| 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 |
