Metilgel is powdered methylcellulose, a plant-based cellulose derivative that gels when heated and acts as a thickener, emulsifier and gelling agent in modern culinary applications. Its main characteristic is its ability to gel under heat, offering a unique behaviour compared to traditional gelling agents. For proper hydration, it should be mixed at room temperature using an electric mixer and then left to rest in cold conditions until reaching 3–4 °C.
At this stage, the preparation appears as a translucent liquid which transforms into a firm gel when heated above approximately 60 °C. As the gel cools, it gradually loses firmness. Without heat application, the product acts only as a thickener. Metilgel is widely used as a binding agent in applications such as croquettes, allowing egg-free batters with high frying resistance. Its versatility also makes it ideal for hot foams, false meringues, terrines and hot jellies.
Use
Metilgel is ideal for preparations where temperature control is essential, such as hot jellies, terrines and stable hot foams. It is also particularly suitable for technical batters and fried preparations, where it acts as a vegetable binder, creating resistant and uniform coatings that do not break during frying.
Hydrate in cold water, allow the mixture to rest until it reaches 4 °C, then apply heat. Recommended applications include aerating effect: 15 g/L (hot or cold), thickening effect: 20 g/L (cold), gelling effect: 20 g/L (hot above 60 °C), and binding effect: 30 g/L (hot above 60 °C).
Technical
Sosa Ref: 41395
Function: Jellifies, thickens, stabilises, aerates
Format: Fine white powder
Dosage: 20 g/L
Properties: Thermoreversible, water-based medium, hot and cold activation temperature, freezable
Allergens: None declared
Dietary: Vegan, gluten free
Ingredients: Methylcellulose
Storage: Store sealed in a cool, dry place away from humidity and light
