METILGEL

Format: 300g
Code 41395
Standard code 38818
Packaging 6u
Methyl cellulose powder, derived from vegetable cellulose.
Mode of use
Hydrate cold, let stand until the mixture reaches 4ºC and apply heat. Dofisication: Air effect: 15g/L (hot) / Thickening effect: 20g/L (cold) Gelling effect: 20g/L (hot) / Agglutinating effect:30g/L (hot).
Dosage
20g/L
thickener: methylcellulose (e461)
Unlike other gelling agents, Methylgel gels on contact with heat. When cold, this texturizer can act as a thickener. The viscosity of methylcelluloses can be very diverse and this affects the final gelling result.
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Features
Properties
Elaborations
Features
It gels when heated and becomes liquid when cooled.
Its main peculiarity is that it gels when heat is applied. For a good hydration it has to be mixed at room temperature with the help of a blender, and let it rest in the refrigerator until it reaches a temperature of 3 - 4 ºC. Once this point is reached, it can be gelled by applying heat. From about 60ºC we already have a gel, but as it cools it loses hardness. It has a great aerating and emulsifying capacity, which helps us to create hot foams. If it is not heated, it acts as a thickener. It is widely used in large-scale industry to eliminate the pre-frying of certain prefabricated foods (e.g. frozen squid). In cooking it is used as a glue, mixing 30 g of Methylgel per liter of water and allowing it to hydrate at about 3ºC.

Resistance to freezing

High

Hydration

Hot and cold

Temperature resistance

Thermo-reversible

Application medium

Liquids

Elaborations
Possible
Elaborations
One of the most interesting characteristics of Methylgel is its ability to gel when heated and liquefy when cooled. It is very useful for creating hot gels or special textures that remain solid at high temperatures, such as in hot spherifications or fry coatings that become crispy when heated.
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Texturizing

Creamy Ham Croquette Dough Thermoresistant
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Frequently Asked Questions

Why does Methylgel gel when heated and liquefy when cooled?
Methylcellulose (methylgel) has an inverse property to traditional gelling agents. It dissolves in cold water and forms a gel when heated, which may surprise chefs unfamiliar with this behavior.
How should I mix the methylcellulose to avoid lumps?
Methylgel should be mixed with cold water or cold liquids, preferably using a whisk or blender, to avoid the formation of lumps. Once mixed, it can be heated to activate its gelling.
How can I prevent Methylgel from affecting the taste of my preparations?
Although tasteless, some chefs notice a slight mouthfeel if used in excess. The key is to use the minimum effective amount and to test the recipe to ensure that the texture is adequate without altering the flavor.
Does Methylgel affect the cooking time of preparations?
In frying or baking, the firm layer created by methyl cellulose can help speed up the cooking of the interior by keeping the heat inside the food. This is especially useful for creating crispy exteriors with juicy interiors.
Can I combine Methylgel with other gelling or thickening agents?
Yes, it is compatible with many other hydrocolloids such as agar-agar or guar gum, allowing chefs to experiment with more complex or customized textures.

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