MC and HPM Cellulose
Methylcellulose (MC) and Hydroxypropylmethylcellulose (HPMC)
Derived from: wood pulp
The functional hydrocolloids Metolose and Tylopur help products maintain succulence, shape and texture during pan frying and roasting, deep frying, boiling, freezing and eating. Even at low concentrations, they increase viscosity all the way to gel formation when food is cooked – that prevents your product leaking, splitting open and falling apart. When cooling down the viscosity decreases.
- Balanced mouthfeel
- Reversible thermal gelation
- Unique binding agent
- Alternative to egg white and starch
- Freezing and thawing stability
- Heat stability in end productst
- Reduces fat absorption by deep-fried products
- Surface activity (emulsifying effect)
- Stabilises froths and foams
- Improved breadcrumb coating adhesion
- Improved water-binding capacity, particularly at high temperatures
Surface activity enables Metolose and Tylopur to stabilize emulsions, foams/froths and mousses. These clear, water-soluble binding and thickening agents improve mouthfeel and have positive fat-like, film-forming properties.
The impact they have makes them very versatile, for example they help to keep foods perfectly al dente when being eaten hot, they help vegetarian products maintain their shape, emulsify sauces, support the hot adhesion of breadcrumb and other coatings or produce foams/froths and films.
- Metolose and Tylopur
- Vegetarian, vegan (formed) products,
- formed meat products,
- gluten-free baked products,
- formed potato products,
- formed cheese products,
- cooking creams,
- nuggets,
- stabilisation of sauces, soups and creams,
- sweet and savoury fillings
- Gluten-free GMO-free Kosher-certified Halal-certified
Metolose und Tylopur are available in a range of types with different viscosities and gelation temperatures. We are very happy to advise you on selecting the right product.