What You Need to Know
Methylcellulose (E461) forms thermo-reversible gels—dissolving in cold water but gelling when heated (50-70°C). Foams are stabilized by interfacial film formation, with viscosity inversely proportional to temperature.
Enables aerated hot dishes like 'hot ice cream' or savory foams that retain structure at serving temperatures impossible for traditional foams.
Key Parameters
Temperature
60°C
50°C - 70°C
Time
2 minutes
30 seconds - 5 minutes
Equipment
Immersion blenderWhipping siphonPrecision heater
Steps
- 1.
Hot Aioli Foam (El Bulli): Maintains emulsion structure at 55°C
The Science
Primary Reaction
Thermal gelation via hydrophobic polymer chain association