Methylcellulose (or methyl cellulose) is a chemical compound derived from the cellulose of vegetables. Like cellulose, it is not digestible. “A” type food gums are methylcellulose AKA modified vegetable gum.
Gluten Free Baking - K4M is a medium viscosity K grade hydroxypropyl methylcellulose. It hydrates below 29.5 Celsius (which is rather high for methycel), and actually is lower than pastry room temperature in Bali. Because of this, K4M has lots of potential for gluten free baking which we encourage you to make a part of your creative arsenal.
Hydroxypropyl Methylcellulose is also known as carbohydrate gum. Unlike other gelifiers, methylcellulose gelifies when heat is applied. When cold it acts as a thickener. There is a wide range of viscosity in methylcellulose, which affects the final result of the gelification. Mix cold, shaking vigorously, and leave to rest in the refrigerator until it reaches 4° C for hydration. Next apply temperature up to optimal range for each product. It is a thermo-reversible gelling agent- when the product cools it loses gel capacity and becomes liquid. You can also produce stable foams with methylcellulose products.