Fmc Corporation

Daniel T Hogan

Domingo C Tuason, Jr

Dale T Bertrand

Gregory R Krawczyk

Christopher J Sewall

Domingo Tuason

Edward Selinger

Marlene T Tuazon

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

A stabilizer composition, useful for reduced fat frozen desserts and whipped toppings, containing, as a first component, microcrystalline cellulose coprocessed with guar and, as a second component, microcrystalline cellulose coprocessed with carboxymethylcellulose. The method of using the stabilizer composition provides reduced fat food products, particularly products with less than ten percent fat, with many of the desirable body and textural characteristics of full-fat products.

Coprocessed microcrystalline cellulose stabilizer compositions, foods

A stabilizer composition useful for frozen desserts contains a water soluble hydrocolloid and microcrystalline cellulose coprocessed with an alginate salt complex. The method of using the stabilizer composition provides good resistance to heat shock in frozen desserts. The frozen desserts containing the stabilizer system, including such products with less than five percent fat, exhibit resistance to heat shock and good textural characteristics.

Stabilizer compositions, frozen desserts containing the same and

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Yardley, PA, United States of America

Daniel T Hogan