Methyl cellulose B Hydroxypropyl

MC (methyl cellulose) is an emulsifier, derived from wood or materials rich in cellulose.
MC is generally used at 2g for 200 to 400g of final preparation (rate lower than 1%). The more concentrated it is, the more the desired texture will be present.

For foaming drinks:
 - disperse the MC in a fine rain in your very cold liquid preparation (5°C)
 - mix the whole with a hand blender or a blender and it's ready
For breading :
 - in sufficient quantity to coat the food to be breaded, make a mixture of 20% MC and 80% starch.
 - Sprinkle the food with this mixture and complete with the breading.

Allows you to make your cold beverages froth in a flash and for a long time by giving them a texture similar to egg whites beaten in snow.
It also reduces the consumption of fat (oil, butter) in your breading, frying, fritters or tempura preparations. Indeed, it acts as a "barrier" between the cooked breading and the food to be cooked
MC does not dissolve well? Remember to chill it in the refrigerator before blending again.
Leaves a slight woody taste; compensate by seasoning your preparations well. Allows you to work with preparations with a PH of 2 to 13. The preparation to be thickened must always contain a little "available" water, i.e. no emulsion or pure alcohol.