METOLOSE^® Food Grade

METOLOSE^® food grade is widely applied for various processed foods. Functional advantages are versatile thickener, emulsifier, stabilizer, suspension, protective colloids, film-forming and film-forming agents.

On top of that, "reversible thermal gelation" is really unique property of METOLOSE^® for food processing. (Please see "Reversible thermal gelation" for more details.) Methylcellulose and Hydroxypropylmethylcellulose have been approved as food additives in many countries including the United States, EU countries, Japan, Australia, Canada and some Asian countries. Please confirm the regulation of your country.

< General Properties >

• White and slightly off-white, free flowing powder

• Promote water-soluble cellulose ethers

• Thermal gel in vegetable origin

• Thickening capacity

• Reversible thermal gelation

• Film forming - edible coatings and/or edible films

• Compatibility with other starch and gums

• Stable in various pH

• Surface activity - stabilize emulsion and/or foam

< Reversible Thermal Gelation >

METOLOSE^® produces solution mixture gel upon heating and returns to solutions after cooling. This property is very unique for food processing. The gel formation temperature is higher than human body temperature. And this specific gel helps to reduce oil migration, retain moisture and keep shape during cooking without changing the original texture. Thermal gel provides heat stability to processed foods when deeply fried, baked in ovens and warms up in microwaves. Furthermore, when eaten, any gummy texture goes away with time passage due to METOLOSE^® reversibility.

This heating/cooling cycle can be repeated many times without damaging the products.

< Chemical types and grades >

Methylcellulose (MC) and Hydroxypropylmethylcellulose (HPMC) are available for METOLOSE^® Food grades. Four(4) substitution types are at your choice with various viscosities as shown below.

	MCE	SFE	SE	NE
	Methylcellulose	Hydroxypropyl Methylcellulose
Structure
E No.21 CFR	E 461     §182.1480	E464 §172.874
Substitution	MeO = 27.5-31.5 %	MeO = 27.0-30.0 % HPO = 4.0-7.5 %	MeO = 28.0-30.0 % HPO = 7.0-12.0 %	MeO = 19.0-24.0 % HPO = 4.0-12.0 %
Character	Firm thermal gel. Goodshape retention and water                    retention.	Semi-firm thermal gelBetter compatibilitywith others	Clear solution.Good film formingproperty. Softest                     texture.	Good compatibilitywith other materialsSoluble in warm                     condition.

*2 % aqueous viscosity at 20°C

< Examples for processed foods >

1) Cakes with dried fruits

METOLOSE^® prevents the sedimentation of mixed dried fruits and improve the appearance of the cakes. Also METOLOSE^® prevents the moisturized texture and prevents the brittleness by drying.

2) Gluten free breads

METOLOSE^® is used as a gluten substitute. It gives the viscoelasticity to the dough, maintains the product volume and provides a fine texture.

3) Cheese products

METOLOSE^® thermal gelation property prevents the cheese falling from flowing out during heating. By selecting the grades appropriately when the patty is cut can be adjustable.

4) Cream puffs

METOLOSE^® thermal gelation can prevent bursting and leakage of the fillings during heating. Also helps to retain product integrity and give creamy texture.

< Grade recommendation >