TastePure Methylcellulose is a white or slightly creamy, fibrous or granular powder that is widely used in the food industry due to its properties as a thickener, stabilizer, and texture agent.

Methylcellulose is ideal for:

1. Thicken and stabilize: widely used as a thickener and stabilizer in sauces, soups, and dressings to improve consistency and prevent separation of ingredients.

2. Creating special textures: in advanced culinary fields, such as molecular cooking, it is used to create gel-like textures when hot that return to liquid when cold.

3. Gluten-free products: acts as a gluten substitute by improving texture, especially in gluten-free breads and baked goods.

4. Film-forming and emulsifying agent: used to coat and retain moisture in foods, useful for crispy snacks and products that require good stability.

5. Pharmaceuticals: in the manufacture of tablets and capsules, it serves as an excipient to impart structure, improve disintegration, and increase the solubility of active ingredients.

6. Personal care products: used in hair gels, lotions, and toothpastes, where it provides viscosity and stability of formulations.

This food additive is manufactured according to the highest quality standards (GMP), in compliance with FCC, JECFA and Regulation (EU) No. 231/2012 (E461) regulations.

Technical Characteristics:

• Appearance: White or slightly cream powder
• Code: E461
• Solubility: Soluble in water
• pH (1% solution): 5.0 - 8.0
• Loss on drying: ≤5.0%
• Sulfated 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: Complied with safe limits for arsenic (≤ 3 mg/kg), lead (≤ 2 mg/kg), mercury (≤ 1 mg/kg), and cadmium (≤ 1 mg/kg)

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BAKERY PRODUCTS: In baked goods, methyl cellulose plays an important role as a texture and softness improver. It helps maintain moisture in doughs, preventing products from becoming too dry or crumbly, and also helps improve the texture of products without altering their flavor.

FILLINGS AND FILLINGS: Methyl cellulose is used to improve the texture and cohesion of doughs, making fillings more stable and homogeneous. Its ability to bind moisture helps maintain the softness and freshness of fillings, preventing them from drying out during cooking. It also improves the texture of flours without altering their taste, making products lighter and easier to work with.

FRYED FOODS: Methyl cellulose is used to improve the crispness and tightness of breadcrumbs. Its ability to absorb water and oil helps achieve a crispier and less oily crust, reducing fat absorption during frying. It also allows for a lighter and more uniform texture in fried products, improving the sensory quality of the final product.

DRINKS: Methyl cellulose is used to give body and viscosity to the product without adding calories. It is useful for achieving a thicker consistency and pleasant texture, maintaining the freshness of beverages and contributing to their nutritional balance, especially in light products.

BURROW-BASED FOODS AND SPALMABLE CREAMS: Provides stability and consistency.

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Recipe: Vegetarian Chicken Nuggets with Methylcellulose

Ingredients:

• 200 g of tofu (well drained)
• 100 g chopped mushrooms
• 1 teaspoon of Methylcellulose FlavorPure
• 100 ml of cold water
• 1/2 teaspoon salt
• Spices to taste (e.g., garlic powder, pepper, paprika)
• Breadcrumbs for the breadcrumbs

Preparation:

1. In a bowl, mix the methylcellulose with cold water and let stand for about 5 minutes until a gelatinous mixture is obtained.
2. Blend the tofu and mushrooms until smooth, then add the methylcellulose mixture and mix well.
3. Add salt and spices to taste, mixing thoroughly.
4. Form into balls or sticks and dip them in breadcrumbs for an even breadcrumb coating.
5. Fry the nuggets in hot oil until golden and crispy. Serve hot.

Storage:
We recommend storing the product in tightly closed containers, away from moisture, to ensure its stability and properties until its expiration date, keeping it away from light and at room temperature.