Benecel™ Methylcellulose (MC)

Methylcellulose is commonly used in meat alternative applications to improve texture and binding. During cooking, methylcellulose creates a thermal gel that provides a firm meat-like texture which remains as the product cools to eating temperature. Thermal gelation is a unique property of methylcellulose and is a functionality unmatched by any other hydrocolloid.  Ashland has a range of Benecel™ methylcellulose grades that allows formulators to dial in the eating properties consumers prefer in alternative protein products.