We are seeking a clean label replacement that can replicate the functional properties of methylcellulose in food applications. Ideally this would be using a single material; but a combination of materials will also be considered.
Methylcellulose(MC) E461 is a water soluble modified compound derived from natural cellulose. MC is widely used in food applications due to its multitude of functionality which includes thickening, gelling, binding, stabilising and emulsification. At room temperature it is stable in aqueous solution and will swell when mixed with cold water, producing a clear/opalescent colloidal mixture. Upon heating, MC forms a gel and has the unique property that this thermal gelation is reversible, returning to a viscous solution once cooled.
Methylcellulose used in food production is typically supplied in powdered format, stored at ambient temperature. The powder is white/off-white in colour with a neutral odour and flavour profile. Dosage rate varies depending on the application but generally ranges from 0.5-5%. MC is used in a range of food applications including ice creams, dressing/sauces, bakery and plant based products. Whilst it has many application benefits, its modified nature and E number classification can have a negative impact on consumer acceptability and familiarity with ingredient declarations. Thus there is a gap identified to find a clean label alternative.
Specifically, we are interested in:
- A raw material(s) of neutral colour and taste
- Preference for powdered format but others will be considered
- Ability to replicate the multiple functions of methylcellulose
- Ability to measure/quantify the functionality of methylcellulose
We are looking for a clean label replacement that can replicate the functional properties of methylcellulose in food applications. Ideally this would be using a single material; but a combination of materials will also be considered.
Specifically, we are interested in:
The solution will be evaluated in a variety of food products including, but not restricted to, plant based; which may be fried/baked/steamed before freezing. The food products are subject to a consumer cook before consumptions of temperatures ranging from 180-230 degrees for a minimum of 10minutes. Sensoral attributes will be analysed with partcular focus on visual appearance and texture compared to control.
Key Success Criteria
Must Haves
Nice to Haves
Past Work/Out of Scope
Possible solution areas
Manufacturer of frozen foods, with 20 production plants, ~8000 employees.. A European Frozen pureplay with a long runway for growth and value creation. Strong commitment to innovation with Central and Regional R&D capacity.
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