Fmc Corporation

Dupont Nutrition Usa, Inc.

Aaron Chip Venables

Jeremy Ondov

Gregory S Buliga

Zheng Tan

Hong Yang

Emanuel J McGinley

Domingo Tuason

Sheila M Dell

Michael Sestrick

Nadia Yaranossian

Simon Eustace

John A Colliopoulos

Toh Mei Yan Joyce

Kevin Stokes

David Letinski

Emanuel J Mcginley

The present invention is directed colloidal microcrystalline compositions, particularly for suspending particles in low viscosity fluids, produced by co-attrition of a mixture of microcrystalline cellulose and at least a polysaccharide in the presence of acidic attrition aid; their preparation; and, products made therewith.

Colloidal microcrystalline cellulose compositions, their preparation and products

Provided is a composition containing an admixture of xanthan gum and konjac mannan in a specific weight ratio that is useful for making a stable aqueous hydrocolloid. Also provided is a stabilized drink composition containing an admixture of a specific weight ratio of xanthan gum to konjac mannan, protein solids, water and optionally a salt. Also provided is a method for stabilizing aqueous colloid suspensions. Also provided is a method for stabilizing drink compositions.

Drink stabilizer composition and stabilized drink compositions

The present invention is directed to a co-attrited stabilizer composition comprising: (i) microcrystalline cellulose and (ii) carboxymethyl cellulose, wherein the carboxymethyl cellulose has a degree of substitution of from 0.95-1.5 and a viscosity of less than 100 cps. The composition is useful as a stabilizer, particularly, in food and pharmaceutical applications.

Co-attrited stabilizer composition

A method coprocessing microcrystalline cellulose with maltodextrin to produce a dispersion that can be spray dried at high solids content to produce a flowing powder is disclosed. The coprocessed microcrystalline cellulose/maltodextrin composition can be blended with carboxymethyl cellulose to produce a dry blend that can be used in food and cosmetic applications.

Texture and stabilizer composition

Ultra-fine microcrystalline cellulose compositions are disclosed which produce highly stable suspensions and/or dispersions in which substantially all of the microcrystalline cellulose has a particle size not greater than about 0.7 .mu.m. The compositions include an attriting aid which has a dual functionality, assisting in reducing the size of the cellulose microcrystals and adding a desired property or ingredient to the dispersions or other product in which the compositions are utilized.

Ultra-fine microcrystalline cellulose compositions and process

The invention is directed to both a thickener/stabilizer/gelling agent for edible lipids comprising a stabilizing effective amount of a combination of (1) a finely divided cellulose component and (2) a surfactant component comprising one or more surfactants, in powder aggregate form and the use of this agent to stabilize an edible lipid, and to the method of making the agent. The invention is also directed to the resulting stabilized lipids, which have viscosity and consistency characteristics that were previously only obtainable with use of stabilizers such as fats that have the undesirable effect of increasing LDL and decreasing HDL.

Cellulose composition, its preparation, and its use in a lipid

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Yardley, PA, United States of America

Aaron Chip Venables