Fmc Corporation

Fmx Corporation

Dupont Nutrition Usa, Inc.

Domingo C Tuason, Jr

Emanuel J McGinley

Thomas A Ruszkay

Gregory R Krawczyk

Edward Selinger

James J Modliszewski

Jose Amundarain

Joseph Lee

Frank Messick

Daniel T Hogan

Dale T Bertrand

Marlene T Tuazon

Sydney Heese

A composition suitable for use as a fat-like substitute in low-calorie, aqueous-based foodstuffs comprising dry, water-dispersible particles, said particles consisting of an agglomerate of microreticulated or microfibrillated microcrystalline cellulose in a predominant amount by weight, and a hydrocolloid selected from a carboxymethylcellulose and xanthan gum in an amount sufficient to provide effective coverage of the cellulose.

Fat-like agents for low calorie food compositions

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

A composition of matter comprising dry, water-dispersible, particles of microcrystalline cellulose (MCC) coprocessed with a glucomannan. The particles are visually spheroidal, have an average size of about 0.1 to 100 microns, and about 60 to 99 wt % of the total solids of the coated particles comprises MCC. The invention also comprises a process for the manufacture of the inventive composition 1 comprising forming an intimate mixture consisting essentially of MCC and glucomannan in an aqueous medium under controlled agitation, drying the resulting flocculate, and recovering visually spheroidal water dispersible particles. The inventive compositions are useful as bulking agents and fat substitutes, and may have a lipophilic and/or hydrophilic material absorbed thereon.

Microcrystalline cellulose and glucomannan aggregates

A dry composition comprising attrited MCC particles at least partially coated with a barrier dispersant which is an alginate calcium/sodium salt complex; processes for manufacturing the barrier dispersant and MCC particle composition; and methods for using the inventive composition. The alginate salt complex barrier dispersant permits attrited MCC particles to be dried without agglomeration and then to be dispersed in an aqueous medium.

Colloidal microcrystalline cellulose and barrier dispersant composition

A stabilizing agent for dry mix food products in powder form, the individual particles of which consist essentially of microcrystalline cellulose, sodium carboxymethyl cellulose, and maltodextrin.

Stabilizing agent for dry mix food products

Microcrystalline cellulose intimately admixed with a galactomannan gum such as guar gum, in an aqueous medium and then dried, preferably by spray drying, forms a novel aggregate comprising a powder whose particles are spheroidal in shape. The resulting material may be used e.g., as a low-calorie fat-like material in certain foods. Optionally, a third, edible, component such as a lipophilic material, or a hydrophilic material, such as a proteinaceous material or a polysaccharide, or mixtures thereof, may be incorporated in this composition to enhance taste and/or other desired properties. When this composition, in colloidal form, is added to such foods as salad dressings or dairy products as a fat substitute, it imparts a fat-like mouth feel and consistency without the caloric value of fat. In a further embodiment of this invention it has been found that the spherical particles may be broken down under high energy shear conditions to form a fibrous material which, when dispersed in water, also imparts fat-like properties to foodstuffs.

Fat-like bulking agent for aqueous foods comprising microcrystalline

A dry powder stabilizing agent useful for suspending cocoa solids in dry mix instant chocolate drink formulations that are reconstituted with hot water. The stabilizing agent is a coprocessed, codried powdered composition containing colloidal microcrystalline cellulose, a minor amount of starch, and a non-thickening water-soluble diluent such as maltodextrin, whey or non-fat dry milk.

Microcrystalline cellulose-based stabilizer system for dry mix instant

The application discloses a process for making a polymeric powder which is readily dispersible in water to provide a composition useful for forming an enteric coating on pharmaceutical dosage forms and also a process for using the powder for its intended purpose.

Growing community of inventors

Bensalem, PA, United States of America

Domingo C Tuason, Jr