Any food service operator or consumer who has tried to prepare a pie, cook ravioli or fry reformed patties or croquettes has most likely experienced some kind of boil out, loss of shape or lack of bake stability.
METHOCEL™ Heatset stabilizer has the unique property of thermal gelling, forming soft to strong gels when the temperature is increased. Those gels provide stability during any kind of cooking process.
METHOCEL™ Heatset will help prevent boil out of fillings and lock them into the food products; will help maintain product integrity and shape for examples in potato or fish or vegetables croquettes, meatballs, mozzarella sticks.
METHOCEL™ Heatset stabilizer helps food manufacturers lock in their fillings in all kinds of filled products to prevent boil-out. In addition, METHOCEL™ Heatset controls and stabilizes the viscosity of sauces, soups and fillings during heating processes. METHOCEL™ Heatset is freeze thaw stable, so able to go from deep freeze to hot fat without losing the integrity of the food shape and structure.