Characterization of in-vitro gel performance of novel MC with respect to the suitability for satiety applications

Rheological properties of aqueous solutions of a novel methyl cellulose has been compared to the performance of a conventional methyl cellulose. Gel formation of these materials is trigged only by increased temperatures. The low gelation temperature of the novel methyl cellulose enables this material to gel at body temperature. Compression measurements of the gels at various concentrations were performed and the investigated gel strength could be fitted according to an exponential equitation. The comparison to alginate as a known gel forming agent by acidification and known as satiety inducing agent showed comparable gel strength at 37 °C. Therefore, a potential of the novel methyl cellulose for human weight management applications has been identified. Gel formation in the human stomach could lead to a satiety effect.