Ingrédients alimentaires et Boissons

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Dow Chemical - Methocel Food Products

  • All BrochureIngrédientIndustry Web 

  • METHOCEL A15 FOOD GRADE

    Ingrédient

    Dow Chemical - Methocel Food Products - Forms firm gels with heating; gelation of 2% solutions occurs at 122-131°F (50-55°C), which is lower compared with METHOCEL E, F and K types (hydroxypropyl methylcellulose). This provides structure in baking, binding in restructured foods, and adhesion in frying batters.

  • METHOCEL A15C FOOD GRADE

    Ingrédient

    Dow Chemical - Methocel Food Products - Forms firm gels with heating; gelation of 2% solutions occurs at 122-131°F (50-55°C), which is lower compared with METHOCEL E, F and K types (hydroxypropyl methylcellulose). This provides structure in baking, binding in restructured foods, and adhesion in frying batters.

  • METHOCEL A40M FOOD GRADE

    Ingrédient

    Dow Chemical - Methocel Food Products - Forms firm gels with heating; gelation of 2% solutions occurs at 122-131°F (50-55°C), which is lower compared with METHOCEL E, F and K types (hydroxypropyl methylcellulose). This provides structure in baking, binding in restructured foods, and adhesion in frying batters.

  • METHOCEL A4C FOOD GRADE

    Ingrédient

    Dow Chemical - Methocel Food Products - Forms firm gels with heating; gelation of 2% solutions occurs at 122-131°F (50-55°C), which is lower compared with METHOCEL E, F and K types (hydroxypropyl methylcellulose). This provides structure in baking, binding in restructured foods, and adhesion in frying batters.

  • METHOCEL A4M FOOD GRADE

    Ingrédient

    Dow Chemical - Methocel Food Products - Forms firm gels with heating; gelation of 2% solutions occurs at 122-131°F (50-55°C), which is lower compared with METHOCEL E, F and K types (hydroxypropyl methylcellulose). This provides structure in baking, binding in restructured foods, and adhesion in frying batters.

  • METHOCEL CELLULOSE ETHERS TECHNICAL HANDBOOK

    Brochure

    Dow Chemical - Methocel Food Products - Brochure.

  • METHOCEL E15 FOOD GRADE

    Ingrédient

    Dow Chemical - Methocel Food Products - Forms semi-firm gels with heating that are softer than A-type gels, similar to F-type gels, and firmer than K-type gels; gelation of 2% solutions occurs at about 136-147°F (58-64°C). Gelation enhances the barrier qualities of E-type gums in coating solutions.

  • METHOCEL E4M FOOD GRADE

    Ingrédient

    Dow Chemical - Methocel Food Products - Forms semi-firm gels with heating that are softer than A-type gels, similar to F-type gels, and firmer than K-type gels; gelation of 2% solutions occurs at about 136-147°F (58-64°C). Gelation enhances the barrier qualities of E-type gums in coating solutions.

  • METHOCEL E50 FOOD GRADE

    Ingrédient

    Dow Chemical - Methocel Food Products - Forms semi-firm gels with heating that are softer than A-type gels, similar to F-type gels, and firmer than K-type gels; gelation of 2% solutions occurs at about 136-147°F (58-64°C). Gelation enhances the barrier qualities of E-type gums in coating solutions.

  • METHOCEL F220M G FOOD GRADE

    Ingrédient

    Dow Chemical - Methocel Food Products - Forms semi-firm gels with heating that are softer than A-type gels, similar to E-type gels, and firmer than K-type gels; gelation of 2% solutions occurs at about 143-154°F (62-68°C). The gel characteristics of F-type gums impart structure to baked goods.

  • METHOCEL F450 FOOD GRADE

    Ingrédient

    Dow Chemical - Methocel Food Products - Forms semi-firm gels with heating that are softer than A-type gels, similar to E-type gels, and firmer than K-type gels; gelation of 2% solutions occurs at about 143-154°F (62-68°C). The gel characteristics of F-type gums impart structure to baked goods.

  • METHOCEL F4M FOOD GRADE

    Ingrédient

    Dow Chemical - Methocel Food Products - Forms semi-firm gels with heating that are softer than A-type gels, similar to E-type gels, and firmer than K-type gels; gelation of 2% solutions occurs at about 143-154°F (62-68°C). The gel characteristics of F-type gums impart structure to baked goods.

  • METHOCEL F50 FOOD GRADE

    Ingrédient

    Dow Chemical - Methocel Food Products - Forms semi-firm gels with heating that are softer than A-type gels, similar to E-type gels, and firmer than K-type gels; gelation of 2% solutions occurs at about 143-154°F (62-68°C). The gel characteristics of F-type gums impart structure to baked goods.


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