Applications

Methylcellulose is an innovative food additive used as a gelling, thickening and emulsifying agent. Unlike conventional gelatin, it is activated upon heating (above 45-50ºC) and melts upon cooling, allowing for unique textures in gels, foams and edible "glue" applications. It is ideal for developments in molecular gastronomy, gluten-free and vegan preparations and products requiring differentiated thermal effects.

Indicative doses

• Gels: 7 g per liter of liquid. Useful for both hot and cold preparations, the hot mixture being thicker depending on the amount used.

• Edible "glue": 30 g per liter of liquid. Dissolve in water at 3ºC with intense agitation, rest at 4ºC for 4-6 hours; spread on the desired surface and, during cooking, it acts joining the treated parts.

• Stable and Creamy Hot Foams: 10 g per liter of liquid. Prepare the mixture in water at 3ºC, heat up to 45ºC and whip manually or with a siphon to achieve a firm and creamy foam.

Instructions for use

• Dissolution:
  Dissolve methylcellulose in cold water (approximately 3ºC) with vigorous agitation, since it does not dissolve when hot. Allow to stand for 3-4 hours.

• Activation:
  Raise the temperature of the preparation above 45-50ºC to activate its gelling property; upon cooling, the gel melts, allowing the texture to be modified according to the desired process.

• Specific Applications:
  Follow the dosage indications and set up or set up times according to the function (gel, glue or foam) to obtain the required final effect.

Storage conditions

Shelf life of 36 months from the date of production of the raw material, with the container closed, under the specified storage conditions. Store in a cool and dry place, keeping the container closed and preserving it from light.