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 warms up in microwaves. Furthermore, when eaten, any gummy texture goes away with time passage due to METOLOSE reversibility.

This heating/cooling cycle can be repeated many times without damaging the products.