Methylcellulose is a cellulosic gum that will form a clear viscous gel when hot (meaning it melts as it cools!). Cellulosic gums are a unique group of hydrocolloids made from plant-derived cellulose. This compound is the main component of cell walls, giving them their toughness (think: cotton, wood, etc.). Methylcellulose F50, like all varieties of the F series, is excellent for making foams, puddings, and whipped toppings.
If you don't have Methylcellulose F50, you can use several other cellulosic gums—the differences are their various gelling properties. F50 is a great all-around cellulosic gum to have in your pantry—you can use it for almost all methylcellulose recipes. The only exception is when the recipe requires certain sensitive reactions, but this is a rare occasion.
Methylcellulose is a cellulosic gum that will form a clear viscous gel when hot (meaning it melts as it cools!). Cellulosic gums are a unique group of hydrocolloids made from plant-derived cellulose. This compound is the main component of cell walls, giving them their toughness (think: cotton, wood, etc.). Methylcellulose F50, like all varieties of the F series, is excellent for making foams, puddings, and whipped toppings. If you don't have Methylcellulose F50, you can use several other cellulosic gums—the differences are their various gelling properties. F50 is a great all-around cellulosic gum to have in your pantry—you can use it for almost all methylcellulose recipes. The only exception is when the recipe requires certain sensitive reactions, but this is a rare occasion.
F50 is part of the methylcellulose subgroup known as "hydroxypropyl cellulose" (HPMC).
F50 is part of the methylcellulose subgroup known as "hydroxypropyl cellulose" (HPMC).
Consommé: When you whisk a foam of methylcellulose into the stock and heat it up, it will solidify and rise to the surface, pulling up oils and other small particles with it, and leaving a clear consommé behind. Those tiny droplets of oils and small particles are what make a stock cloudy by scattering light. When you remove them, you have a crystal-clear, golden consommé. The actual advantage of using methylcellulose over egg whites is that egg white proteins carry an electrostatic charge that tends to "gather up" aroma molecules, removing them from the stock and making for a less flavorful consommé. Methylcellulose, then, yields a clarified stock with a deeper and more aromatic flavor profile.
Hot Ice Cream: Many chefs and food engineers have attempted to create the mythical and ever-elusive "hot ice cream" with methylcellulose. With its unique temperature properties, it is possible to poach a "scoop" of one's mixture that then melts as it cools. To many tasters, however, these concoctions have lacked the texture of ice cream and instead closer resemble a dumpling.
Consommé: When you whisk a foam of methylcellulose into the stock and heat it up, it will solidify and rise to the surface, pulling up oils and other small particles with it, and leaving a clear consommé behind. Those tiny droplets of oils and small particles are what make a stock cloudy by scattering light. When you remove them, you have a crystal-clear, golden consommé. The actual advantage of using methylcellulose over egg whites is that egg white proteins carry an electrostatic charge that tends to "gather up" aroma molecules, removing them from the stock and making for a less flavorful consommé. Methylcellulose, then, yields a clarified stock with a deeper and more aromatic flavor profile. Hot Ice Cream: Many chefs and food engineers have attempted to create the mythical and ever-elusive "hot ice cream" with methylcellulose. With its unique temperature properties, it is possible to poach a "scoop" of one's mixture that then melts as it cools. To many tasters, however, these concoctions have lacked the texture of ice cream and instead closer resemble a dumpling.
A common problem with methylcellulose arises when attempting to integrate the powder with a cold liquid. An easy workaround is to heat a small portion of your base and integrate the methylcellulose. Then blend it with the rest of the cold liquid, hydrating the granules as it cools.
Like many hydrocolloids, methylcellulose works synergistically with other ones, achieving greater results than either could on their own. For a stronger gel, mix with agar. And for a higher viscosity try it with locust bean gum, guar gum, konjac gum, gum tragacanth, PGA, xanthan gum, and/or CMC.
Typical usage of F50 is roughly 0.3% - 2.5% of the total weight of the base. (Note - some find methylcellulose to have an unpleasant taste at levels higher than 1%)
A common problem with methylcellulose arises when attempting to integrate the powder with a cold liquid. An easy workaround is to heat a small portion of your base and integrate the methylcellulose. Then blend it with the rest of the cold liquid, hydrating the granules as it cools. Like many hydrocolloids, methylcellulose works synergistically with other ones, achieving greater results than either could on their own. For a stronger gel, mix with agar. And for a higher viscosity try it with locust bean gum, guar gum, konjac gum, gum tragacanth, PGA, xanthan gum, and/or CMC. Typical usage of F50 is roughly 0.3% - 2.5% of the total weight of the base. (Note - some find methylcellulose to have an unpleasant taste at levels higher than 1%)
Methylcellulose F50 hydrates in temperatures less than 25°C (77°F), gels between 62-68°C (144-154°F), and melts below 35°C (95°F).
Methylcellulose F50 hydrates in temperatures less than 25°C (77°F), gels between 62-68°C (144-154°F), and melts below 35°C (95°F).
Store in a dry, airtight container.
Store in a dry, airtight container.
Methylcellulose became popular with food manufacturers since it prevents boilover in their products. For example, when a pie heats, the methylcellulose solidifies the otherwise liquid filling, and then as it cools, returns the filling to its previous state. In more recent times, many chefs have gravitated to methylcellulose to create new dishes with unforeseen textures and shapes.
Methylcellulose became popular with food manufacturers since it prevents boilover in their products. For example, when a pie heats, the methylcellulose solidifies the otherwise liquid filling, and then as it cools, returns the filling to its previous state. In more recent times, many chefs have gravitated to methylcellulose to create new dishes with unforeseen textures and shapes.
