Fmc Corporation

Christopher J Sewall

Peter J Riley

William R Thomas

Donald Walter Renn

Robert Kopesky

William Ross Blakemore

Guy A Crosby

Lisa E Dumont

James Lamkey

John Demarco

W Preston Brawn

Henry A Pfeffer

Domingo Tuason

Gregory R Krawczyk

Edward Selinger

James J Modliszewski

Basil A Guiliano

Vijay Kamalakant Gadkari

Vinayak Bhalchandra Randive

Arthur D Ballard

Daniel T Hogan

Stephen Tomko

Thomas R Laaman

The present invention is directed to a carrageenan product comprising a semi-refined, alkali treated iota carrageenan wherein the semi-refined, alkali treated iota carrageenan has: (i) a viscosity of 18 cP to 83 cP, (ii) a particle size of at least 90% passing through a #100 US sieve mesh and at least 20% passing through a #230 US sieve mesh, and (iii) a fraction of sodium cations of at least 35%, wherein the fraction of sodium cations is determined by the weight of sodium cations divided by the sum of the weight of sodium cations and potassium cations. This invention is also directed to toothpaste compositions comprising the carrageenan product of the invention.

Carrageenan products and method for their production and use

Co-precipitated carrageenan/xanthan gum compositions and a process for preparation are provided. The compositions are simple to prepare and provide functional performance in a broad range of food, specialty and industrial applications.

Co-precipitated carrageenan/xanthan gum compositions and processes for their preparation

The present invention is directed to a homogeneous, thermoreversible gel comprising carrageenan wherein the carrageenan has a viscosity of less than 10 cP at 75&#xb0; C. when measured in a 0.10 molar aqueous sodium chloride solution containing 1.5% by weight of the carrageenan based on the weight of all components in the solution, and optionally at least one of a plasticizer, a second film former, a bulking agent, and a pH controlling agent, wherein the gel has a solids content of at least 40%. The present invention is also directed to processes for the preparation thereof, as well as to variety of products containing the gel including edible products, soft capsules, hard capsules and solid forms encapsulating powders, tablets, caplets, etc.

Homogeneous, thermoreversible gel containing reduced viscosity carrageenan and products made therefrom

The present invention is directed to a homogeneous, thermoreversible gel film comprising a film forming amount of kappa-2 carrageenan, and optionally at least one of a plasticizer, a second film former, a bulking agent, and a pH controlling agent; and processes for the preparation thereof. The present invention is also directed to soft capsules and solid forms containing the gel film, as well as processes for the preparation thereof.

Homogeneous, thermoreversible gel film containing kappa-2 carrageenan and soft capsules made therefrom

The present invention describes the use and preparation of a novel rapidly peptizable stabilizing composition comprising attrited colloidal microcrystalline cellulose wetcake coprocessed and dried with iota-carrageenan, and its use for stabilizing aqueous foods.

Rapidly peptizable microcrystalline cellulose-based stabilizing agents

Substantially dry, rehydratable, water-dispersible, gel-forming, porous hydrocolloid micro-particulates containing internally or internally and externally at least one water-soluble, non-gelling, hydration enhancing hydrocolloid, processes and intermediates for their preparation, and their uses.

Nonaggregating hydrocolloid microparticulates, intermediates therefor,

A process for making gel bead having a mean diameter of less than 50 microns by adiabatically atomizing a hydrocolloid sol to droplet of less than 50 microns under conditions that lower the temperature of the hydrocolloid below its gel temperature.

Process for making gel microbeads

A reduced calorie sandwich cookie wherein the weight percent of fat and/or oil of the cookie filler is reduced by at least one quarter and replaced by a predominantly non-caloric bulking agent having a water absorptivity of 200% or less while maintaining the water activity of the entire filler at from 0.2 to 0.7.

Low calorie sandwich cookies

Substantially dry, rehydratable, water-dispersible, gel-forming, porous hydrocolloid microparticulates containing internally or internally and externally at least one water-soluble, non-gelling, hydration enhancing hydrocolloid, processes and intermediates for their preparation, and their uses.

Growing community of inventors

Hope, ME, United States of America

Christopher J Sewall