Methyl cellulose (MC) is a cellulose derivative made by reacting cellulose with alkali and chloromethane. It's a white, odorless, tasteless, and non-toxic powder. The degree of methyl substitution varies, resulting in different properties and uses. Considered safe for consumption, it's widely used in the food industry as a thickener, emulsifier, stabilizer, and fat substitute.
MC (methylcellulose) is used as a thickening agent in foods, absorbing water to form a gel that improves texture. It's commonly used in sauces, gravies, dressings, and baked goods for a smooth, creamy consistency.
MC (methylcellulose) is used as a thickening agent in foods, absorbing water to form a gel that improves texture. It's commonly used in sauces, gravies, dressings, and baked goods for a smooth, creamy consistency.
MC (methylcellulose) also functions as an effective stabilizer in various frozen desserts like ice cream, preventing unwanted ice crystal formation. This helps maintain a consistently smooth texture and enhances overall product quality.
MC (methylcellulose) effectively acts as a fat substitute in low-fat or fat-free food products, significantly enhancing texture and mouthfeel. This is especially crucial for popular products like yogurt, cream cheese, and sour cream.
MC (methylcellulose) is useful in gluten-free baking as a replacement for gluten, offering structure and elasticity to baked items. It is a crucial component in gluten-free bread, cakes, and other baked products.
MC (methylcellulose) is commonly utilized to stabilize foam in items like whipped cream, meringue, and marshmallows. It aids in preserving the foam's structure, preventing it from collapsing or deteriorating.
DMCF-400 Food-grade methylcellulose serves as a thickener, providing a viscosity of 400 cP at low addition levels.
DMFC-1500 Premium-grade methylcellulose acts as a thickener, achieving a viscosity of 1,500 cP even at low addition levels.
DMCF-400 Premium-grade methylcellulose functions as a thickener, delivering a viscosity of 400 cP even at low addition levels.
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