Methylcellulose is one of the most interesting modernist ingredients. It has the unusual property of gelling when it is heated and melting as it cools. It's a fine white powder, derived from the cellulose of plants, that dissolves in cold water only to form a clear viscous solution or gel. It is often employed as a binder in coatings, such as fried chicken batter, because it will solidify as soon as it hits the oil, creating a barrier that keeps the oil out and the juices in. Methylcellulose can also be used to stabilize foams and emulsions. A4M Food grade.