Mëticel – POWDERED METYLCELLULOSE

Mëticel is a fibre-like carbohydrate derived from vegetable cellulose, and has both thickening and gelling properties. Unlike other gelling agents, Mëticel gels when the temperature rises and, when it cools down, it loses its gelation and becomes liquid again. This feature is ideal for fine purees and minces that melt easily in the mouth. It is very efficient: One 250 g jar is enough for about 1000 portions of 100 g of different products.

To use Mëticel, it is recommended to mix it cold or at lukewarm temperature, stirring vigorously. It should then be left to stand in the refrigerator until it reaches 40°C to hydrate. Heat can then be applied, and the gelling agent will start to gel at around 55°C. Typical dosages of Mëticel vary between 2 and 15 grams per kilogram of product, depending on the specific application.