Food & Beverage Ingredient Suppliers & Distributors

Ingredients that foster sustainable development by aiding in climate change mitigation or adaptation, promoting water conservation, supporting a circular economy, preventing pollution, safeguarding biodiversity, or advancing a more ethical and socially just economy.

METOLOSE MCE-4000

METOLOSE® 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.

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TYLOPUR MCE-100 TS

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.

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TYLOPUR MCE-4000

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.

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TYLOPUR MCE-100

Methylcellulose reduces oil absorption of French fries or processed products. TYLOPUR MCE-100 can increase yields.

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Food & Beverage Ingredients