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

Product	Benefit	Application
Methocel™ Bind	Improves texture, structure, bite and succulence Cost-effective way to extend meat formulations Long-lasting gelling behavior	Provides: 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	Provides: 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 for Fillings Sauces Formed or extruded foods Salad dressings and marinades Batters and coatings Meat and fish preparations

Downloads:

Methocel^TM and Wellence^TM Modified Cellulose

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Methocel™ Modified Cellulose

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

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