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Texture
Modified Cellulose
Modified cellulose offers unique stabilizing and gelling functionality. Used as a thickening agent and texture improver, it can repeatedly form a thermally reversible gel when heated and returns to its original viscosity at room temperature. Modified cellulose is extremely versatile and easy to incorporate, making it an ideal stabilizer for various food applications.
Prevents blowout and stabilizes product integrity at high temperatures
Creates a strong, juicy bite and improves mouthfeel while maintaining product shape
Thickens liquids at low concentrations and stabilizes water-oil emulsions
Mimics properties of gluten, offering improved texture, volume, and moisture retention
Fillings
Plant-based
Sauces
Gluten-free
Features
Thermally Reversible
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Gels when heated and returns to its original consistency when cooled.
Texture Improvement
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Mimics properties of gluten in gluten-free and creates a strong, juicy bite in plant-based food products.
Emulsification
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Stabilizes water-oil systems.
Minimal Impact
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Maintains product flavour, colour, and appearance, offering structure and stability without compromise.
Ideal for a variety of products, including but not limited to:
Frozen
Fillings
Gluten-Free
Plant-based
Curious if modified cellulose fits into your product?
Check out a case study on modified cellulose:
02:09
TYLOPUR Methylcellulose and HPMC Benefits
01:12
TYLOPUR HPMC gluten-free Benefits
03:10
Plant based chicken nugget
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