MC is derived from cellulose and is used in a variety of applications to provide texture.
This ingredient has a high gel strength and gels at a high temperature.
There are a variety of grades of MC available to use for different applications.
MC is useful in fried foods to reduce oil uptake, in gluten free products to maintain texture, and toppings/fillings to inhibit moisture migration.
MC is derived from cellulose and is used in a variety of applications to provide texture.
This ingredient has a high gel strength and gels at a high temperature.
There are a variety of grades of MC available to use for different applications.
MC is useful in fried foods to reduce oil uptake, in gluten free products to maintain texture, and toppings/fillings to inhibit moisture migration.
MC is derived from cellulose and is used in a variety of applications to provide texture.
This ingredient has a high gel strength and gels at a high temperature.
There are a variety of grades of MC available to use for different applications.
MC is useful in fried foods to reduce oil uptake, in gluten free products to maintain texture, and toppings/fillings to inhibit moisture migration.
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