Methyl cellulose forms a gel when heated, and melts into liquid when it cools. This is analogous to gelatin, only backwards. This feature can improve a food if it undergoes heating at some point in its processing or preparation and needs stability at cooking or processing temperature (e.g. prevent a sauce from thinning out or a filling from boiling out). It is used as a binding agent for foods that need to keep their parts together. Products such as pasta, vegetarian burgers, onion rings, and formed potato products are all improved by its binding strength. This is due to its cohesive nature at low temperatures and the structural integrity of the gel at higher temperatures. It is the only food gum that truly lowers the surface tension of water. This means it makes water wetter, allowing easier whipping, more efficient emulsification, and film formation. This is great if you make emulsions, like whipped toppings, sherbets, and salad dressings.|
This Super Gelling A7C Food Grade type has medium viscosity (700 mPa·s) and forms a very firm gel at 100-114°F. Its optimal hydration temperature is <50°F. Its main function is for hot gel strength.
Popular Applications and Uses:
- Binding matrix foods
- Egg white replacement
- Soy veggie patties: improves succulence and juicier texture
Net weight: 10 oz.