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Methylcellulose, carboxymethylcellulose,
and hydroxymethylcellulose are forms of the familiar polysacharide
cellulose, treated to make it more soluble in water. Cellulose
is a long chain made of the sugar glucose. The long chains
mix with water to make a thick syrup or gel. Methylcellulose
is used as a thickener in sauces and salad dressings, and
as a thickener and stabilizer in ice cream, where it helps
prevent ice crystals from forming during freezing or re-freezing
after a thaw.
Application:
hot emulsions
allows for incorporation of air as heated; thermoreversible.
Bases can be mounted, frozen, then reflashed for chaud/froid
effect.
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