Pure Methylcellulose - High Viscosity ⊘ Non-GMO Vegan OU Kosher Certified - 400g/14oz

I recommend this product. Will buy again.

I am a home cook enthusiast that dabbles in molecular gastronomy. While I do eat meat, I also make vegetarian and vegan dishes on a regular basis (at least 4-5 times per week). I use this methylcellulose HV as a binding agent for vegan hamburger meat made out of TVP (textured vegetable protein). This stuff is absolutely amazing - it keeps the 'meat' from coming apart in the skillet, and gives it that toothy feel you get from meat after its been cooked. It only takes a little bit, so I know this bag will last me a very long time. Tip: just be sure you keep your mixture really cold (refrigerated) before you add the methylcellulose, and don't let it get warm before you cook it, or it may gel.

A vegan burger can be made without Methylcellulose - High Viscosity, but it will not hold together and the bite is mushy. Methylcellulose - High Viscosity, when added to my burger mix results in a burger that holds together when cooked and chews like an all meat burger. I didn't give up meat because I didn't like meat, I still enjoy the bite, flavor, and consistency of a good burger, so I can have what I'm looking for in a burger and no animal is harmed, it's a win win for me.

The HV makes all the difference in plant-based burgers. I tried in a turkey burger mix and same results. The turkey burgers firmed up nicely as they grilled, were moist and had a nice spring.

Works great! I have been using this as a binder for vegan burgers in a professional setting and I really couldn't ask for anything better.

This product is wonderful. I’ve used it with a recipe for ‘Chick’ cutlet patties with jackfruit.

It’s what I needed.

Be careful what you buy