METILGEL

Format: 300g
Code 41395
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
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.
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.

Freezability

Activation temperature

Hot and cold

Temperature resistance

Thermo-reversible

For use in

Elaborations
Possible
Elaborations
Products
Products