Methylcellulose chemistries are used in variety of applications in the Food & Nutrition markets. The key barriers to the wider use of certain methylcellulose as a food additive is the requirement to be dissolved / hydrated at low temperatures for long times in order to deliver necessary gel strength properties for the final application. A new method has been developed to overcome the above barrier by improving the hydration efficiency and gel strength of methylcellulose in much shorter period of time to meet the commercial process conditions.In this study, the focus is to understand the hydration process of methylcellulose in water and its optimization. The new hydration process led to significant reduction of hydration time and improvement of gel strength. The new process led to development of a very different network structure results in the improvement of the methylcellulose performance. Analytical results are going to presented demonstrating the presence of different network structure when the methylcellulose is prepared with the new process.The schematic diagram for the methylcellulose reaction process is illustrated below .

Development of new process to optimize the performance of methylcellulose

248th National Meeting (2014)

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