">
×

Methyl Cellulose? The Primer to Pick Apart This Puzzle. WTF - Ep. 120

Methylcellulose LV (Low Viscosity)

SKU:
1013-50
  • 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 
Returns: 30 days refund. 180 days exchanges & store credit (view details).
$7.99

REWARD POINTS

Details

Earn 0 points when you buy this item. You must register or login to earn and spend points.

Description

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:
Methylcellulose
Allergen(s):
None

Videos