Methylcellulose HV is High Viscosity refined methylcellulose, thickener and emulsifier. Used as a gelling agent, dissolves ONLY in cold liquid to form a clear viscous solution or gel, turn solid when heated and thermo-reversible.

Essential for ground meat recipe, as a stabilizer in ice cream to prevent formation of ice crystals during freezing or re-freezing after a thaw.

Used in dairy & cheese sauces, fat replacer in meat patties, prevents boil out in fillings, cling for sauces.

HV will gel when heated from 132F to 148F. It has a very high viscosity of 4500 cps. in 2% solution.