Methocel™ Modified Cellulose

For binding, thickening and thermal gelation in meat and culinary applications

Our Methocel™ Modified Cellulose products offer a finer degree of texture and thickness control for meat production and various culinary applications. You can more effectively bind your meats and improve the taste, texture and appearance of your fillings, sauces, dressings, and more.

Key Benefits

  • Allows for increased water binding and viscosity control
  • Enables thermal gelation
  • Has emulsification, foam stabilization, and film forming properties
  • Retains moisture and improves cooked yields




Methocel™ Bind

Improves texture, structure, bite and succulence

Cost-effective way to extend meat formulations

Long-lasting gelling behavior


  • Firmer texture
  • Long-lasting thermal gelation
  • Increased yield
  • Better moisture retention
  • Enhanced freeze/thaw stability
  • Binding control during heating
  • Emulsification

for meat and poultry formulations

Methocel™ MC & HPMC

Improves the taste, texture and appearance of a wide variety of food applications


  • Long-lasting thermal gelation
  • Thickening and binding control
  • Moisture control for cold-water binding
  • Emulsification
  • Increased encapsulation and film formation
  • Air entrainment, foam, and freeze/thaw stability
  • Soluble fiber


  • Fillings
  • Sauces
  • Formed or extruded foods
  • Salad dressings and marinades
  • Batters and coatings
  • Meat and fish preparations

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