Methyl Cellulose (MC – E461) is a white, odourless and tasteless, granular powder derived from cellulose. Methyl cellulose has a high viscosity of 3000-5600 and forms a gel when heated but returns to a viscous solution once cooled. Widely used in the food industry as a thickener and emulsifier, methyl cellulose provides a more moist texture, longer shelf life, and improves freeze/thaw stability.
• Contains high levels of soluble fibre.
• Gels at a lower temperature of approx 45ºC due to high viscosity (3000-5600).
• Forms a gel when heated but returns to a viscous solution once cooled.
• Retains gas during baking.
• Great freeze/thaw and emulsion stability.
• Used in gluten free baking as a food additive to improve the freeze/thaw and emulsion stability, improving crumb softness and shelf life.
• Provides a smooth texture in glazes, coatings and frozen products like ice cream.