Binding... without eggs
The thermal gelling properties of Ashland's methylcellulose, meanwhile, enable formulators to create meat-alternatives with a firm, moist texture by improving consistency and binding ingredients during the mixing and forming stage, he said. As it gels when heated, it also keeps veggie-burgers/meat-free-balls together during cooking and provides a more meat-like texture and mouthfeel, he added. "You could use egg whites but many manufacturers in this space want a vegan positioning."