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Literature - General
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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.
Formulating Reduced Fat Foods - Product Literature
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.
Functions & Applications - Product Literature
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.
Product Selection Guide
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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.
Starch Energy Brochure
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
Quick Reference Guide
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.
Delaying Viscosity Build-Up - Related Literature
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.
Food Grade Gums / Edible Films - Related Literature
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.
A Grade Food Gums Literature
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.
E Grade Food Gums Literature
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.
F Grade Food Gums Literature
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.
K Grade Food Gums Literature
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