Shin‑Etsu TYLOPUR® & METOLOSE® Food Grades, Now Exclusively with DKSH Great Britain

TYLOPUR® MCE-4000 is a methylcellulose food-grade stabilizer designed for heat-processed food systems requiring structure and consistency, such as reformed, filled, and fried applications.
It provides thermal gelation during heating, helping formulations maintain shape, prevent leakage, and reduce oil uptake. The result is a stable texture with clean bite, even through frying, cooking, and freezing cycles.
Backed by Shin-Etsu’s cellulose expertise, MCE-4000 delivers reliable performance where conventional hydrocolloids fail, enabling robust processing flexibility and cost-efficient formulation design.
 

TYLOPUR® MCE-100TS is a high-performance methylcellulose developed for applications where strong structure and bite are critical, especially in plant-based and reformed foods.
It forms a very firm thermal gel during heating, creating cohesive textures, meat-like bite, and excellent product integrity. This makes it ideal for formulations requiring precise structure retention during cooking.
As part of Shin-Etsu’s food-grade portfolio, MCE-100TS supports clean-label positioning and consistent processing outcomes for premium texture-driven applications.

TYLOPUR® NE-15000 is a high-viscosity hydroxypropyl methylcellulose optimized for bakery and dough-based applications requiring volume and softness.

It enhances batter and dough stability, improves gas retention, and delivers soft crumb structures, making it well suited for gluten-free and specialty baked goods.

Manufactured to stringent quality standards, NE-15000 enables formulators to achieve consistent texture and volume while supporting clean and plant-based formulation strategies.

TYLOPUR® NE-4000 is a versatile hydroxypropyl methylcellulose designed for multi-functional thickening and stabilization across a wide range of food systems.

It supports viscosity control, soft texture development, and structure stability without requiring special temperature management, simplifying processing conditions.

With proven reliability and strong formulation tolerance, NE-4000 is a practical choice for manufacturers seeking balanced performance and formulation security.

TYLOPUR® SFE-4000 is a semi-firm gel-forming cellulose ether developed for systems that require film formation and foam stabilization.

It supports structured textures, stabilizes emulsions, and improves product integrity during processing, making it suitable for filled, whipped, and aerated applications.

As a Shin-Etsu solution, SFE-4000 offers consistent functionality across varied processing conditions, ensuring dependable performance in complex formulations.

TYLOPUR® SFE-400 is a low-viscosity cellulose ether designed for foam and emulsion stabilization in sensitive food applications such as non-dairy whipped systems.

It enhances overrun, stabilizes air incorporation, and delivers a smooth, fat-like mouthfeel without compromising structure during storage and handling.

Supported by Shin-Etsu’s global manufacturing standards, SFE-400 enables stable, scalable production of premium aerated food products.

METOLOSE®MCE-15 food grade is widely applied for various processed foods. Functional advantages are versatile as binders, emulsifiers, stabilizers, suspension agents, protective colloids, thickeners and film-forming agents. On top of that, ''reversible thermal gelation'' is really unique property of METOLOSE® for food processing. METOLOSE® aqueous solution makes gel upon heating and returns to solutions after cooling. This property is very useful for food processing. For example, it can provide stable viscosity under a wide range of temperature. And this elastic gel helps to reduce oil migration, retain moisture and keep shape during cooking without changing the original texture. Thermal gel provides heat stability to processed foods when deeply fried, baked in ovens and warmed up in microwaves. Furthermore, when eaten, any gummy texture goes away with time passage due to METOLOSE® reversibility.

METOLOSE®SFE-400 food grade is widely applied for various processed foods. Functional advantages are versatile as binders, emulsifiers, stabilizers, suspension agents, protective colloids, thickeners and film-forming agents. On top of that, ''reversible thermal gelation'' is really unique property of METOLOSE® for food processing. METOLOSE® aqueous solution makes gel upon heating and returns to solutions after cooling. This property is very useful for food processing. For example, it can provide stable viscosity under a wide range of temperature. And this elastic gel helps to reduce oil migration, retain moisture and keep shape during cooking without changing the original texture. Thermal gel provides heat stability to processed foods when deeply fried, baked in ovens and warmed up in microwaves. Furthermore, when eaten, any gummy texture goes away with time passage due to METOLOSE® reversibility.