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Description:
Methocel is a brand name for methylcellulose - purified cellulose used in food applications. It is commonly used as a thickener, stabiliser or dispersant. Methocel dissolves in cold water and gels in hot water. Methocel has the unique ability to form a gel when heated above 45C which will then return to a liquid state upon cooling (approx 15C).
Uses:
Perfect for creating hot gels which melt in the mouth.
Methocel can also be used to produce clear solid & flexible films.
Films can be produced by allowing a Methocel solution to dry out at a low temperature, preventing the solution from gelling.
Other applications include emulsification and suspension.
Use as a thickener and stabiliser in sauces and dressing.
Add to ice cream to help prevent ice crystals forming during freezing.
Produce solid, flexible and clear films.
Create hot ice creams and jellies.
How to use:
Methocel dissolves in cold water and gels in hot water. However Methocel will not disperse well in cold water and will lump. The best method to use Methocel is to add to hot water approx 70C. Then add twice the amount of cold water to the solution. This will bring the temperature of the solution down and the Methocel will dissolve. For example if your recipe uses 900ml of water, add the methocel to 300ml of hot water approx 70C then add 600ml of cold water. Refrigerate for approx 3 hours before using Methocel solution to ensure all particules are dissolved. Hot gels using Methocel may sometimes be subject to a small amount of leeching, this can be controlled by adding Xanthan Gum to help bind the water and solution.
Dosage Rates:
0.5% - 2.0%
Storage Conditions: Dark, dry and cool conditions.
Shelf life of 2 years.
Food Additive Information:
This product is an additive - please only purchase if you understand its use in food flavouring, gelling, preserving or preparation etc.
Do not consume in its concentrated form.
About Special Ingredients
Set up by food ingredients experts to focus on the growing demand from chefs for access to ingredients which until very recently had only been used by large food companies. From their factory in Derbyshire they now blend, prepare and produce a huge range of flavours and ingredients which you will now find in many of the top commercial kitchens around the world. In fact, if you saw the recent Bradley Cooper film 'Burnt', you will have noticed a lot of Special Ingredients products used in the kitchens!
Special Ingredients works closely with Westminster Kingsway College where they sponsor the Culinary Science & Kitchen Innovation Laboratory. Feedback from students using their products is used to develop new and exciting blends and innovative products.
Director Dan Booth says:
I like nothing better than developing new products. Working with Dr Rachel Edwards-Stuart has given additional scientific support to innovate and create completely new ingredients that satisfy the increasingly technical demands of todays chefs.
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