Hydroxypropyl Methylcellulose - Methocel® F50 ⊘ Non-GMO Vegan OU Kosher Certified - 50g/2oz

Great product, and works as advertised. Use good recipes though from reliable sources. There are a lot of bad recipes out there that are not tested and you can't blame a good product for a bad recipe

I like it. I'm using it to create my vegan burger. So far it's great! When I run out I will definitely buy more

After getting the wrong kind of Methylcellulose which worked great for adding viscosity to beverages, I was happy that this is the critical ingredient for making Super Foam.

Headline pretty much says it all. Once you add water, be prepared to scrub furiously to get the stuff off your hands.

I used this to make a solution of 10 grams in 500 ml of water. I dipped fish fillets into this solution before flour, egg and batter for frying. I read that it would create a barrier to frying grease, and it did. The fish was obviously better than when fried without the methycellulose solution. Just make the solution the day before and refrigerate overnight. Initially, it will be cloudy, but once the methylcelluose is fully hydrated, the solution becomes clear.

The quantity for this price is a great buy. The product appears to be of high quality as well. I have used it for serums and lotions and it works great.

Excellent baking product and high quality. Worked as promised.

Does not form much of a thermal gel. I bought this to demonstrat thermal gel formation and this particular grade of Methocel does not make a very good gel when heated. I think they should chose a more appropriate grade of HPMC.

I have been experimenting with this Methocel F50 in my kitchen for the past two weeks to create stable hot foams and firmed-up vegetable purees. The thermal gelation properties are extremely reliable; it creates a clean, firm structure when heated that holds its shape perfectly on the plate. Unlike other thickeners I’ve tried, this powder has a neutral flavor profile that doesn't interfere with delicate ingredients like clarified broths or fruit essences. The fine particle size makes it very easy to hydrate in cold water without the clumps that usually plague molecular gastronomy powders. I was particularly impressed with the viscosity control it offers, allowing me to achieve a velvety mouthfeel in sauces that would otherwise be too thin. It performs exactly as expected for high-heat applications where standard starches or proteins would typically break down or weep. One minor drawback is that the packaging is a bit cumbersome, as the fine powder tends to puff out and coat the seal when you first open the bag. This makes it difficult to get a perfectly airtight closure without wiping the tracks down with a damp cloth first. However, the actual performance of the F50 is flawless for anyone looking to master high-temperature food styling.

I have no idea how this works for cooking, I bought it for doing movie effects such as fake blood or slime. 4 heaping tsp in about 500ml will make a fairly thick solution that can be coloured with food colouring and looks much better than corn syrup. Double that will make a decent looking slime. It will not be stringy like in the Alien movies though, they used something else entirely for those scenes. This would be more like the slime in the Ghostbuster or Ninja Turtles movies. Mixing this stuff is quite tricky, but I was able to get it with some trial and error. It seems best to put the powder into very hot water, mix it up well (it won't actually dissolve at this point). Then let the water cool, put in fridge. It will go clear. Then warm it up again (slowly in microwave seems fine) and it will thicken. Just make sure to stir, as otherwise it will just form a blob in the bottom of the container. If you don't do it this way, it is basically impossible to mix. Also cleanup works better with cool water, using hot water will make it thicker.