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Methylcellulose is derived from natural cellulose, which is extracted from plants. The production process involves the chemical modification of cellulose, resulting in a product that retains some of the characteristics of its natural form while gaining new properties. One of the most important features of methylcellulose is its ability to form gels when heated and revert to a liquid state when cooled. This thermoreversible property is particularly advantageous in culinary applications, such as making low-calorie food products and in the preparation of sauces and dressings.