Reversable hot gelling cellulose

Methylcellulose and hydroxypropyl methylcellulose are cellulose derivatives that form a gel during heating. During cooling the product becomes liquid again. A very unique property. This offers an ideal solution to prevent boiling out in all sort of pastries and fillings or reduce fat uptake during frying of e.g. pie's or croquettes.

HPMC and MC are trading products 

to the delivery program