Consumers love the light texture and creaminess of whipped and foamed food products desserts, baked goods, toppings, fillings, and other dairy products. METHOCEL™ stabilizer helps maintain the stability and consistency of these food types necessary for storage and display.
METHOCEL™ is an excellent foam former and also contributes to emulsification. This feature helps to stabilize the structure of whipped and foamed products. It enables fast and long-lasting stable aeration to increase overrun, and adds unique heat stability to emulsified and aerated products. It offers improved texture, structure, and moisture retention for some dairy products like baked cheesecake. This foaming ability will also have a positive impact on increasing volume in baked goods like biscuits and cake, gluten free bread. METHOCEL™ unusual foaming ability, oil tolerance and solutioning characteristics make them an interesting product to add to foaming beverages, soft or alcoholic.