If you dig a little deeper you’ll find that methylcellulose has some interesting culinary properties, making it well suited to adding structure and firm texture to soft foods.
When mixed with water it transforms into a firm gel after heating, or it can be used to create extremely resilient emulsifications.
It’s practically flavourless, so it works well. I’m not convinced it passes through the GI tract with no impact whatsoever, but it appears so far to be relatively benign.
It’s nothing like sawdust or a filler, though. It’s also somewhat expensive so it wouldn’t be a good option for filler. My 500g bag was around $25, but if you wanted to use actual sawdust, well I think you could get that for close to nothing.
Thank you for your eloquent and well reasoned refutation! Getting early 90s internet vibes, where prople actually typed out their disagreement in an informative way instead of just downvoting.
I take that as a huge compliment! I find myself dreaming of Old Internet quite often these days, so thank you very much. Maybe we can restore the old ways one comment at a time.
When mixed with water it transforms into a firm gel after heating, or it can be used to create extremely resilient emulsifications.
It’s practically flavourless, so it works well. I’m not convinced it passes through the GI tract with no impact whatsoever, but it appears so far to be relatively benign.
It’s nothing like sawdust or a filler, though. It’s also somewhat expensive so it wouldn’t be a good option for filler. My 500g bag was around $25, but if you wanted to use actual sawdust, well I think you could get that for close to nothing.