Prepared Foods’ R&D Application Seminars speakers discuss the challenges and opportunities in formulating for the gluten free- and vegetarian-inclined diets
Cellulose is sourced from wood and modified to render the water-soluble derivatives, methylcellulose (MC), hydroxypropyl methycellulose (HPMC) and hydroxypropyl cellulose (HPC). These are specialty stabilizers used to promote foam in non-dairy whipped toppings; to texturize veggie burgers; provide structure in gluten-free bread; and control fat uptake in fried foods.
Modified cellulose is cold-water soluble and hot-water insoluble with hydrophilic and hydrophobic sections. Used as a viscosifier, it is non-ionic with low surface tension. MC and HPMC exhibit thermal gelation and film formation, providing benefits in free-from and special diets (i.e., gluten-free).