Dow’s solutions ensure that your recipe ingredients are bound together so that foods retain their shape and texture during processing and cooking.
METHOCEL™ stabilizer ensures that components in food are bound together in the cold improving the stability. This allows the foods to retain their shape and uniformity and reduces their tendency to separate during processing, and handling.
Dow’s METHOCEL™ product range offers excellent thermal gelling properties, moisture retention, cohesiveness at low temperatures and, structure / water binding at higher temperatures.
METHOCEL™ Bind stabilizer offers exceptional texture and moisture retention in a variety of food products including foods with a lower consumption temperature such as cold cuts.
METHOCEL™ Bind also provides desired binding during heating, which enables a firmer texture in meat, soy or vegetable patties, structured seafood and poultry.