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.


  • Category
    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,
  • Usage Level
    0.05% to 0.75%
  • Soluble
    Cold water soluble, forms gels upon heating --- reversible when cooled
  • Kosher
  • All Natural
  • GMO Status
    Non-GMO Project Verified
  • Usage Level
  • 0.20-0.75%
    Thickens cold, gels when hot, prevents boil-out; water binding and syneresis control
    Bakery, Pie Fillings, Fruit Toppings