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To obtain a copy of any of the literature pieces below, please contact us at foodgroup@dow.com.

Baked Goods

  • METHOCEL Food Gums In Corn Flour Tortillas
  • METHOCEL Premium Food Gums in Baked Goods
  • Methylcellulose Structure Enhancer in Bread Baking
  • Microwave Cake Report (D. Bell/Linda Steinke)

Beverages

  • METHOCEL Food Gums in Alcoholic Beverages
  • METHOCEL Frozen Slushy Drinks Ice Crystal Control

Coatings

  • Moisture Retention In Vegetables: Dry Coatings
  • Improved Fried Chicken Coating
  • Confections-Superior Caramel and Nougat

Fillings, Glazes, Icings & Sauces

  • Boilout Control in Cheese Fillings
  • Reducing Boilout in Filled Pocket Foods
  • Ricotta Cheese Fillings
  • Food Gums Stick It Out In Dry Glazes
  • Effects On Rheological Properties of Bakery Icings
  • MC/Starch Interaction in Sauces
  • Boilout Control in Pot Pie Sauces
  • METHOCEL Food Grade Sauce Filled Appet.
  • METHOCEL Improved BBQ Sauce Adhesion
  • Improving Hot Cling in Gravies
  • METHOCEL For Sauce or Glaze Toppings Hot Cling

Fried Foods

  • Forms, Extruded Matrix
  • Holding Time
  • Batters

Frozen Foods

  • Syneresis Control in Frozen Mashed Potatoes
  • Frozen Entrees-Freeze/Thaw

Soups

  • Texture Modification in Cream Soups
  • Viscosity Stability in Cream Soups


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