Methylcellulose-starch blends

Blends of starch and konjac gum (Tye, 1991) and of some modified celluloses (Hercules, Inc., 1980) are synergistic. A ternary dispersion of 1% methylcellulose and 2.9% starch had almost 2.5 times the viscosity of a blend of 0.5% methylcellulose and 2.9% starch, and approximately 20 times the viscosity of 3.9% starch (Hegenbart, 1989). Methylcellulose-starch viscosity synergism was suggested as a formula to decrease caloric content (Henderson, 1989). Guar gum can increase starch paste viscosity tenfold (Christianson et al., 1981). 

Cellulosics sodium carboxymethylcellulose, microcrystalline cellulose (including coprecipitates and blends of the two), hydroxyethylcellulose, hydroxy-propyl cellulose, hydroxypropyl methylcellulose, methylcellulose, starch, sodium starch glycolate, and powdered cellulose... 

Arvanitoyannis, I. Biliaderis, C. G. (1999). Physical properties of polyol-plasticized edible blends made of methylcellulose and soluble starch. Carbohydrate Polymers, 38(1), 47-58. 

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