Applications

It has unique uses such as instant noodles in hot soups (gel or airy texture, if air is added to the siphon base), creamy gnocchi, hot binding, gelatinization of alcohols.
It can be applied to doughs, batters or fried products, e.g. croquettes or fritters, to retain water and therefore prevent them from breaking when frying.

Perfect for dry meringues (savory or sweet).

In its use under temperature (at more than 60ºC/140ºF), it will create and stabilise hot foams (with a creamy feeling) at 10 – 15 gr / Kg; it will jellify at 20 gr / Kg and it will agglutinate at a dose of 30 gr / Kg.

In its use in cold, at a ratio of 20 gr / Kg, it will have a thickening effect.

Curiosities

E-461

Fiber-type carbohydrate from vegetable cellulose.

In the case of methylcellulose, the melting and gelling temperature is almost similar (melting at 50ºC (122ºF), and gelling at 60ºC (140ºF). Thanks to this peculiar attribute, it has two functional variants: thickener and cold emulsifier, emulsifier and hot gelling agent.

Dosage

15 – 30 gr / Kg

Hydrate at room temperature with the help of an electric whisk, let stand in the refrigerator until you reach the temperature of 3-4ºC (37-39ºF). Gel it by applying heat. From about 60ºC(140ºF) a gel will be obtained.