Methylcellulose or Methocel is a gelling agent derived from bark. Methylcellulose has a unique property in creating the only true hot jellies, which then melt as they cool. Methylcellulose can be used as a thickener in sauces and dressings and as a thickener and stabiliser in ice cream; methylcelluolse helps prevent ice crystals from forming during freezing.
Methylcellulose can be used:
- To create hot "ice creams"
- Noodles can be made by piping into hot liquid
- Add to mashed potato to form chips that are crunchy on the outside but light and fluffy on the inside
- Added to mayonnaise and deep fried.
Overview of Methylcellulose's Characteristics
|Applications||Foam formation and stabilisation, film formation, hot gels which melt upon cooling and in the mouth.|
|Rate of hydration||Methylcellulose dissolves in cold water, initially dispersing in water above 70oC (158oF)|
|pH solubility||3.0 - 11.0|
|Dosage||0.5 - 2.0%|
|Temperature range||Hot gels when heated above 45oC (113oF), with a meltback point of 15oC (59oF)|
|Film forming||Capable of making a solid, flexible and transparent film for use as a wrapper for petit fours or to add an extra dimension to recipes|