Our stabilizers help give baked goods a soft crumb structure, improved volume and enduring moistness. We also help address the dietary considerations of many consumers by enabling healthier and satisfying allergen-free or reduced-fat baked goods minimizing the effect on taste, feel, or appearance.
Texture Enhancement & Health Solutions
METHOCEL™ plant-based stabilizers help food manufacturers lock in their fillings to prevent boilout and improve product structure in fried, microwaved and baked foods.
In addition, METHOCEL™ products enhance the hot mouth-feel of foods, resulting in a consistent texture and a more satisfying product.
METHOCEL™ plant-based stabilizers help to stabilize the structure of whipped and foamed products. They offer fast and stable aeration to increase overrun and add unique heat stability to emulsified and aerated products. METHOCEL™ offers improved texture, structure and moisture retention for light, moist cakes, breads and other baked goods. The foaming and aeration contribute to increased volume for example in biscuit.
WALOCEL™ stabilizer helps provide plasticity and elasticity to flat breads avoiding cracks when they are rolled. It also helps maintain softness and moistness in cakes. WALOCEL™ is used often in icings, fondant, cake decoration, glazes because it provides plasticity, water retention, and shine. WALOCEL™ also helps provide freeze/thaw stability to baked goods.
PuraGuard™ Propylene Glycol USP/EP offers excellent stability and versatility in a wide variety of food-processing applications. For baking, it can be used as a solvent and carrier for flavors, colors, enzymes and emulsifiers. PuraGuard™ Propylene Glycol USP/EP also acts as a stabilizer and helps preserve moisture in baked goods. Indirectly, it may also be used as a corrosion inhibitor and for the freezing of wrapped foods to ensure texture quality remains consistent.
WELLENCE™ Gluten Free stabilizer is a range of additives used in formulations of gluten free food products. WELLENCE™ Gluten Free is based on cellulose and does not contain gluten nor are any gluten containing grains used in its production. WELLENCE™ Gluten Free mimics the water-absorbing and structural ability of gluten minimizing the effects on taste, structure and moistness. WELLENCE™ Gluten Free products ensure breads achieve the desired shape, volume and help retain them on cooling. The product also offers consistent dough handling, prevents the collapse of bread during baking, controls crumb structure and volume and enables enduring moistness by binding moisture into the food product.
METHOCEL™ plant-based stabilizer gluten replacement technology replaces the water absorbing capacity of gluten. This makes the handling of batters and dough easier and more consistent in gluten-free baked goods. METHOCEL™ also provides a controlled crumb structure and volume, preventing the collapse of products during baking and ensuring enduring moistness.
Our METHOCEL™ plant-based stabilizer offer an easy-to-use and cost-effective way to create baked goods and filling products with reduced egg levels. By replacing the structural functionality that eggs usually bring to a product, METHOCEL™ retains the shape of your baked goods and offers the same taste and texture that consumers expect from foods with egg.