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Literature - General
To obtain a copy of any of the literature pieces below, please contact us at foodgroup@dow.com.
Food Technologist's Guide
This guide provides the basic information you'll need to start formulating with METHOCEL Food Gums. In addition to describing the different METHOCEL products available and providing their general physical, chemical, and functional properties, the guide explains how to take advantage of several features which are unique to METHOCEL gums. These unique features include thermal gelation, interfacial activity, delayed hydration, and a synergistic relationship with starch.
Formulating Reduced-Fat Foods With METHOCEL Food Gums
METHOCEL Food Gums can closely emulate the functional and sensory characteristics of fats. They can imitate the distinctive mouthfeel of fats and permit precise control of formulation viscosity. Like fats, METHOCEL Food Gums can help entrain air to improve structure, stabilize entrained gases to maintain uniform texture, and enhance moisture retention in a variety of products. This brochure explains how METHOCEL Food Gums can help you replace fat and calories in baked goods, glazes, processed meats, sauces, and frozen desserts. Includes product selection guidelines.
Functions & Applications
METHOCEL is a unique and highly functional food gum. It efficiently hydrates in cold water and then gels when heated. It also binds, clings, thickens and add stability to food systems through multiple functional properties with a wide range of viscosities.
Product Selection Guide
How do you select the best METHOCEL Food Gum to get the maximum benefits in your food formulation? This 12-page guide explains how. Includes a review of the many functional benefits you get with METHOCEL Food Gums. You'll see a review of benefits in major applications, plus recommended METHOCEL products and use levels for over 70 individual product types. Hydration/dispersion techniques are also covered.
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Starch Synergy Brochure
Appealing and uniform texture are highlights of quality, but they're hard to achieve in sauces, soups, gravies, fillings, and other hot, thickened liquids. This brochure explains how combining METHOCEL Food Gums with starch can allow you to achieve greater viscosity across a wide range of serving temperatures while overcoming the taste masking and textural limitations of high levels of starch alone. With this "starch synergy" technique, you can better maintain consistent viscosities in microwaveable foods. And in frozen foods, you can combine METHOCEL Food Gums and starch to control syneresis at freezing temperatures and viscosity at serving temperatures.
Quick Reference Guide
What's the fastest, most concise guide for which product to use for which properties? You're in the right place-It's the METHOCEL Food Gums Quick Reference. Pick a property that you want in your product; better yet, pick a few properties. This quide will help you decide which METHOCEL gum will give you the best combination of the properties that you want. Pretty neat, huh? But, if you're still not sure, there's always e-mail to Dow's Formulator Life-Line: foodgroup@dow.com
Delaying Viscosity Build-Up During Thermal Process
METHOCEL Food Gums can delay viscosity development during heating and thermal processing of frozen or canned soups and sauces, but you can still get a thick creamy product when finished. This bulletin describes how you can incorporate METHOCEL Food Gums at higher temperatures so they disperse but don't hydrate. While hot, product viscosity remains low, so you can process faster, use less energy, and reduce "bumping" during kettle cook-up. The METHOCEL Food Gum hydrates and builds viscosity as the product cools, providing a creamy texture and better freeze/thaw stability.
Food Grade Gums in Edible Films Applications
METHOCEL methylcellulose (MC) and hydroxypropyl methylcellulose (HPMC) are uniquely suited for production of edible films. They provide thermoplastic behavior, surface activity, thermal gelation, and polar organic solubility. This bulletin describes aqueous and organic solvent-based film preparation and film properties. Also includes abstracts of selected references on the use of MC and hydromellose in edible films.
METHOCEL A-Grade Food Gums—Methylcellulose (MC)
METHOCEL A-Grade gums are distinguished by firm gel formation with heating, making them excellent choices to achieve structure in baking, binding in restructured foods, and adhesion in frying batters. They also provide synergistic thickening of hot liquids with modified food starches, and hydration at cool or cold temperatures. This bulletin provides a concise overview of METHOCEL A-Grade Food Gums, including labeling information, useful properties, applications, and methods of use.
METHOCEL E-Grade Food Gums--Hydroxypropyl Methylcellulose (HPMC)
METHOCEL E-Grade gums provide exceptional emulsification and barrier-forming abilities, semi-firm gel formation with heating, and hydration at cool or cold temperatures. This bulletin provides a concise overview of METHOCEL E-Grade Food Gums, including labeling information, useful properties, applications, and methods of use.
METHOCEL F-Grade Food Gums—Hydroxypropyl Methylcellulose (HPMC)
METHOCEL F-Grade gums are especially useful in non-dairy whipped topping mixes and concentrates, where they produce an excellent combination of interfacial activity and moisture control. They also provide structure and favorable texture in baked goods and improve the barrier and textural properties of frying batters. This bulletin provides a concise overview of METHOCEL F-Grade Food Gums, including labeling information, useful properties, applications, and methods of use.
METHOCEL K-Grade Food Gums—Hydroxypropyl Methylcellulose (HPMC)
METHOCEL F-Grade gums form soft, pourable gels upon heating above 180-190o F, so they're helpful in maintaining viscosity in fluid systems, and they can reduce boilout in fillings. They are the most tolerant METHOCEL products to other hydrophilic components such as sugars, salts, etc. Of all METHOCEL products, K-Grade gums provide the best freeze/thaw stability in frozen foods. They're also excellent fat replacers in cakes due to their interfacial activity and moisture retention properties. This bulletin provides a concise overview of METHOCEL K-Grade Food Gums, including labeling information, useful properties, applications, and methods of use.
METHOCEL Super Gelling A-Type Food Gums—Methylcellulose (MC)
METHOCEL SuperGelling A-Type Food Gums form the firmest gels of all METHOCEL gums. They're especially useful as binders in products such as formed soy/veggie patties, and in structured meats, poultry, and seafood. METHOCEL SuperGelling A-Type Food Gums also add appeal to glazes, sauces, fillings, and formed vegetable products. This technical bulletin includes information on applications, useful properties, labeling, and methods of use.
METHOCEL Improves Consistency and Freeze Thaw
METHOCEL Food Gums provide superior freeze-thaw stability in soups and sauces. This bulletin provides a brief review of the benefits of METHOCEL Food Gums in these products, gives product recommendations, and includes example formulations for full fat and low fat cream soup formulations.
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