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Another notable variant, methylcellulose, has remarkable thickening properties, used predominantly in the culinary arts and construction. In the food sector, methylcellulose's temperature-sensitive gelation is crucial for creating desirable textures in plant-based meats, mimicking the mouthfeel of animal proteins. Professionals with culinary expertise recognize its potential to revolutionize plant-based cooking, expanding options for health-conscious individuals. Similarly, its role in industrial adhesives and coatings speaks to its unmatched versatility, providing reliable consistency across diverse applications.