TICACEL MC HV is a high viscosity methylcellulose. Cold water soluble, TICACEL MC HV gels when heated to temperatures from 132°F to 148°F. This thermal gelation property makes it an ideal stabilizer for preventing boil out in baked fillings, adding cling to sauces, and regulating viscosity during processing stages. When used at roughly 0.1% TICACEL MC HV adds a crisper texture to rice noodles while still maintaining the desired flexibility.
Pie Fillings, Barbecue Sauces, Cheese Sauces, Salad Dressings, Extruded Onion rings, Extruded Seafood products, Meat patties, Potato products, Batter for deepfat frying, Predust for microwavable foods, Doughnuts and Fried pastries,
0.05% to 0.75%
Cold water soluble, forms gels upon heating --- reversible when cooled
Non-GMO Project Verified
Thickens cold, gels when hot, prevents boil-out; water binding and syneresis control