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One of the key properties of methyl cellulose is its ability to form a gel when mixed with water. This gel-forming ability is what makes it such a useful ingredient in food products such as sauces, soups, and desserts. When mixed with other ingredients, methyl cellulose helps to thicken the consistency of the food, giving it a smoother texture and improved mouthfeel. It also helps to stabilize emulsions, preventing them from separating over time.

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Shijiazhuang Yongfeng china hpmc for tile adhesive


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