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® 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® 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.