SaporePuro Methylcellulose is a white or slightly creamy, fibrous or granular powder, widely used in the food industry thanks to its properties as a thickener, stabilizer and consistency agent.
There methylcellulose It is ideal for:
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Thicken and stabilize: widely used as a thickener and stabilizer in sauces, soups and dressings to improve consistency and prevent separation of ingredients.
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Creating special consistencies: in advanced culinary settings, such as molecular cuisine, it is used to create gelatinous consistencies when hot which return to liquid when cold.
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Gluten-free products: acts as a gluten substitute by improving structure, especially in gluten-free breads and baked goods.
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Filming and emulsifying agent: used to coat and retain moisture in foods, useful for crunchy snacks and products requiring good stability.
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Pharmaceutical products: in the production of tablets and capsules, it serves as an excipient to provide structure, improve disintegration and increase the solubility of the active ingredients.
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Personal care products: used in hair gels, lotions and toothpastes, where it provides viscosity and stability of formulations.
This food additive is produced under the highest quality standards (GMP), in compliance with FCC, JECFA and Regulation (EU) No. 231/2012 (E461).
Technical Features:
- I wait: White or slightly creamy powder
- Code: E461
- Solubility: Soluble in water
- pH (1% solution): 5.0 - 8.0
- Loss on drying: ≤ 5.0%
- Sulphated ash: ≤ 1.5%
- Microbiology: Maximum limit of 1.000 CFU/g for total aerobic load and 100 CFU/g for yeasts and molds
- Heavy metals: Safety limits for arsenic (≤ 3 mg/kg), lead (≤ 2 mg/kg), mercury (≤ 1 mg/kg) and cadmium (≤ 1 mg/kg) were respected.
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BAKERY PRODUCTS: In baked goods, methylcellulose plays an important role as a texture and softness improver. It helps to maintain the humidity of the doughs, avoiding that the products become too dry or crumbly, and also contributes to improving the structure of products without altering their flavor.
FLOURS AND FILLINGS: Methylcellulose is used to improve the consistency and cohesion of doughs, making fillings more stable and homogeneous. His ability to tie humidity helps to maintain the softness and freshness of the fillings, avoiding that they dry during cooking. In addition, it improves the consistency of the flours without altering their taste, making the products lighter and easy to work.
FRIED FOODS: Methylcellulose is used to improve the crispiness and hold of the breading. Its ability to absorb water and oil helps to obtain a more crunchy and less oily crust, reducing fat absorption during frying. Furthermore, it allows to obtain a lighter and more uniform consistency in fried products, improving the sensorial quality of the final product.
DRINKS: Methylcellulose is used to add body and viscosity to the product without adding calories. It is useful for obtaining a denser consistency and a pleasant texture, maintaining the freshness of drinks and contributing to their nutritional balance, especially in light products.
BUTTER-BASED FOODS AND SPREADS: It gives stability and consistency.
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Recipe: Vegetarian Chicken Nuggets with Methylcellulose
Ingredients:
- 200g tofu (well drained)
- 100 g chopped mushrooms
- 1 teaspoon of PureFlavour Methylcellulose
- 100 ml of cold water
- 1/2 teaspoon salt
- Spices to taste (e.g. garlic powder, pepper, paprika)
- Breadcrumbs for breading
Preparation:
- In a bowl, mix the methylcellulose with the cold water and let it sit for about 5 minutes until it becomes a gelatinous mixture.
- Blend the tofu and mushrooms until smooth, then add the methylcellulose mixture and mix well.
- Add salt and spices to taste, mixing thoroughly.
- Form balls or sticks and roll them in breadcrumbs for even coating.
- Fry the nuggets in very hot oil until golden and crispy. Serve hot.
Conservation:
It is recommended to store the product in well-closed containers, away from humidity, to ensure its stability and properties until the expiry date, keeping it away from light and at room temperature.