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WTF – Methyl Cellulose? The Primer to Pick Apart This Puzzle
Trying to decide which methylcellulose to use can be mind boggling. So many letters and numbers. What do they all mean?! Fear not, we will decode the methylcellulose mystery for you… on this week’s WTF
Product Links:
Methocel F50
Methocel A4C
Methocel A15C
Methocel E4M
Methocel K100M
Methylcellulose HV (High Viscosity)
Methylcellulose LV (Low Viscosity)
Recipe Links:
Some Like It Hot Ice Cream
Brown Butter & English Toffee Crystal Crumble
Links and References You Might Like:
Microcrystalline Cellulose
Carboxymethylcellulose
Culinary Crystals
N-Zorbit M
Usage Chart:
About ‘We Transform Food’
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.
Trying to decide which methylcellulose to use can be mind boggling. So many letters.. and numbers, what do they all mean?! Fear not, we will decode methycellulose mystery for you... on this week's WTF
7 Comments.
I noticed that Impossible Burger and Beyond Burger both have methylcellulose in their ingredients. I have been told it is what they are using as a binder in their plant-based burger. Which Methocel would work best for this purpose? What ratio would be ideal? And, would this require any additional ingredients to make the burger bind and behave like real beef patties?
This is a very difficult question because they use much more than just methylcellulose to achieve their texture, in addition to there being way more varieties of methylcellulose than what we carry. Try A15C at a starting ratio of 2-4%, but this is just an educated guess.
I want to buy SAG7C but I can’t find it
SGA7C unfortunately is no longer available.
Buy the products. However didn’t come with direction how to use it. I was inquiring for the directions twice but
Never back from the company. Very disappointed. I am not sure if I would like to buy things from this company again
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