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METHOCEL™ F4M
METHOCEL™
Powder-form functional hydroxypropyl methylcellulose, ideal for savory applications, especially those requiring foam enhancement like non-dairy whipped toppings, sauces or fillings. It forms a semi-firm thermally reversible gel and serves as a binder, film former, and thickener, providing improved texture and stability. It enhances consistency and processing efficiency while maintaining quality in the final product.
- Thickener
- Emulsifier
- Stabilizer
- Foaming Agent
METHOCEL™ F50
METHOCEL™
Powder-form functional hydroxypropyl methylcellulose, ideal for savory applications, especially those requiring foam enhancement like non-dairy whipped toppings, sauces or fillings. It forms a semi-firm thermally reversible gel and serves as a binder, film former, and thickener, providing improved texture and stability. It enhances consistency and processing efficiency while maintaining quality in the final product.
- Thickener
- Emulsifier
- Stabilizer
- Foaming Agent
METHOCEL™ K15M
METHOCEL™
Powder-form functional hydroxypropyl methylcellulose, ideal for bakery and gluten-free applications. It forms a soft thermally reversible gel and serves as a binder, film former, and thickener, providing improved texture and stability. It enhances consistency and processing efficiency while maintaining quality in the final product.
- Thickener
- Texturizer
- Bakery volume enhancer
- Stabilizer
METHOCEL™ K4M
METHOCEL™
Powder-form functional hydroxypropyl methylcellulose, ideal for bakery and gluten-free applications. It forms a soft thermally reversible gel and serves as a binder, film former, and thickener, providing improved texture and stability. It enhances consistency and processing efficiency while maintaining quality in the final product.
- Thickener
- Texturizer
- Bakery volume enhancer
- Stabilizer
METHOCEL™ K99
METHOCEL™
Powder-form functional hydroxypropyl methylcellulose, ideal for bakery and gluten-free applications. It forms a soft thermally reversible gel and serves as a binder, film former, and thickener, providing improved texture and stability. It enhances consistency and processing efficiency while maintaining quality in the final product.
- Thickener
- Texturizer
- Bakery volume enhancer
- Stabilizer
METHOCEL™ MX 0209
METHOCEL™
Powder-form functional methylcellulose ideal for delivering cohesion, shape retention and bite in plant-based foods. It forms a thermally reversible gel and serves as a binder, film former, and thickener, providing improved texture and stability. It enhances consistency and processing efficiency while maintaining quality in the final product.
- Texturizer
- Stabilizer
- Plant-based solution
- Meat alternative
METHOCEL™ SG A16M
METHOCEL™
Powder-form functional methylcellulose, ideal for fat replacement in meat applications, plant-based meat products and formed foods. It forms a very firm thermally reversible gel and serves as a binder, film former, and thickener, providing improved texture and stability. It enhances consistency and processing efficiency while maintaining quality in the final product.
- Meat alternative
- Fat replacement
- Thickener
- Texturizer
- Binder
- Film Former
- Gelling Agent
MICROCEL® FG-201
MICROCEL®
Insoluble fiber used as an extrusion auxiliary, anti-caking, and compression agent. In bakery and extruded snacks, it enhances crispiness and reduces breakage. In dairy applications, particularly grated cheese, it functions as an effective anti-caking agent.
- Insoluble fiber
- Extrusion auxiliary, Anti-caking
- Compression agent.
MICROCEL® MC-101
MICROCEL®
Insoluble fiber used as an extrusion auxiliary, anti-caking, and compression agent. In bakery and extruded snacks, it enhances crispiness and reduces breakage. In dairy applications, particularly grated cheese, it functions as an effective anti-caking agent.
- Insoluble fiber
- Extrusion auxiliary, Anti-caking
- Compression agent.
MICROCEL® MC-102
MICROCEL®
Insoluble fiber used as an extrusion auxiliary, anti-caking, and compression agent. In bakery and extruded snacks, it enhances crispiness and reduces breakage. In dairy applications, particularly grated cheese, it functions as an effective anti-caking agent.
- Insoluble fiber
- Extrusion auxiliary, Anti-caking
- Compression agent.
NEOSORB® 70/70
NEOSORB®
Versatile liquid sorbitol, sugar-free, natural sweetness
- Humectant
- Shelf life extension
NEOSORB® P 100 T
NEOSORB®
Extra fine sorbitol powder designed for sugar free confectionary, .It delivers a hard texture to the chewing-gum. It can be used as well in fillings/cream fillings as Aw depressant, delivering a cooling effect and no grittiness thanks to its extra fine particle size.
- Sugar-free
- Very high hardness
- Extra fine particle size
NEOSORB® P 20/60
NEOSORB®
Extra coarse sorbitol powder for versatile use. It prevents fish flesh from denaturation at freezing and keeping gel strength.
- Sugar free
- Extra coarse particle size
- Cryoprotectant
- High purity
NEOSORB® XTAB 290
Directly compressible sorbitol powder offering low cost-in-use, high efficiency, and optimized particle size for low dust. It ensures quick dissolution, improved productivity, and high yield. Ideal for stable, sugar-free, high-performance tablets with smooth mouthfeel
- Medium hardness
- Best compromise cost-in-use / efficiency
NEOSORB® XTAB 370
Directly compressible sorbitol powder with low dust, excellent flowability, and high yield. It supports high liquid flavor loads for intense, long-lasting flavor release. It balances smooth mouthfeel and good mechanical strength, suitable for various tablet forms.
- Medium hardness
- Low dust
- High yield