Methylcellulose A, used preferably at a rate of 1g for 100g of final preparation or less, is a thickener in the cold and a gelling agent at elevated temperatures.
- to gel food preparations (foamy or not) only at elevated temperature,
- to reduce the penetration of oil while frying,
- to substitute the gluten.
To dissolve methylcellulose A, it is recommended to disperse it in a small amount of hot water, then to allow hydratation in the cold for a few hours. Care should be taken not to incorporate too much air, if it is not the desired effect, since the bubble once formed take long time to disappear. In the cold, the methylcellulose A stabilise the foams and thickens the food preparation, as a consequence of the increased viscosity. The amount usually used ranges from 0.5 to 1g for 100g of final preparation.
Gels are set at temperatures close to 60°C. The gels are firmer at concentration of 1 g for 100g of final preparation that at 0,5g for 100g of final preparation. These gels are thermoreversible: as the temperature is decreased below 30 to 40°C, the preparation is getting liquid again.
Light wood taste
Maximal temperature 25°C
Air moisture < 60%.
Methylcellulose A, Gelling agent - E461