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Methylcellulose? The Primer to Pick Apart This Puzzle | WTF – Episode 120

Methylcellulose LV (Low Viscosity)

  • Low viscosity refined methylcellulose
  • Ideal stabilizer for preventing boil-out in baked fillings and adding cling to sauces 
  • Regulates viscosity in dairy liquids and cheese sauces 
  • Cold/hot soluble, thermoreversible 
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100% Pure Methylcellulose LV (e461) for use as a gelling agent in molecular gastronomy. Low Viscosity Methylcellulose E461, or methyl cellulose is a thickener and emulsifier. Methylcellulose is a compound derived from cellulose. This white hydrophilic powder dissolves ONLY in cold liquid to form a clear viscous solution or gel. A solution of methylcellulose will turn solid when heated and since it is completely thermo-reversible will turn back to liquid when cooled. It is also used as a stabilizer in ice cream to help prevent the formation of ice crystals during freezing or re-freezing after a thaw. Like cellulose this component is non toxic, and not allergenic.

Methylcellulose LV is Low Viscosity (approximately 450 cps. in 2% solution). Cold water soluble, Methylcellulose LV will gel when heated to temperatures from 118F to 132F. Our LV and HV methylcellulose can be mixed together at different ratios to achieve desired effects.

Other Details

Dietary Attributes:
Plant-Based, Non-GMO, Gluten-Free, Kosher (OU), Keto-friendly
Ingredient List: