Fmc Corporation

Dupont Nutrition Usa, Inc.

Gregory R Krawczyk

Edward Selinger

Domingo Tuason

Emanuel J McGinley

William Ross Blakemore

James J Modliszewski

Jose Amundarain

Joseph Lee

Frank Messick

Michael Cammarata

Zheng Tan

Christopher J Sewall

Domingo C Tuason, Jr

Daniel T Hogan

Janet Van Mol

A method of making a water-dispersible composition comprises coprocessing a microcrystalline cellulose wetcake and at least one starch by co-attrition to form an admixture comprising colloidal microcrystalline cellulose and said at least one starch. The admixture is subsequently dried. Optionally, the admixture may be combined with an additional hydrocolloid, such as a galactomannan, before or after drying. A dried colloidal microcrystalline cellulose composition may then be dispersed in an aqueous media to form the food/beverage product. In particular, the composition may be dispersed in an aqueous media containing, for example, a protein to form a low pH beverage composition.

Water-dispersible compositions for food applications

Ultra-fine microcrystalline cellulose compositions are disclosed which comprise co-attrited microcrystalline cellulose and a hydrocolloid. The compositions have a mean particle size of less than 10 microns. The compositions are prepared by subjecting a high solids mixture of microcrystalline cellulose and a hydrocolloid to high shear forces in the presence of an anti slip agent preferably an aqueous solution of an inorganic salt. The compositions are especially useful in food, pharmaceutical and cosmetic and industrial applications.

Microcrystalline cellulose compositions

Compositions containing microcrystalline cellulose, cellulose ether, and salt are provided together with methods for making them. Additionally, there are also described edible food products and industrial suspensions formed from these compositions.

Stabilizers and compositions and products comprising same

Ultra-fine microcrystalline cellulose compositions are disclosed which comprise co-attrited microcrystalline cellulose and a hydrocolloid. The compositions have a mean particle size of less thin 10 microns. The compositions are prepared by subjecting a high solids mixture of microcrystalline cellulose and a hydrocolloid to high shear forces in the presence of an anti slip agent preferably an aqueoussolution of an inorganic salt. The compositions are especially useful in food pharmaceutical and cosmetic and industrial applications.

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

The invention is directed to a cellulose composition useful as a texturizing, thickening, stabilizing, gelling or bulking agent for food systems comprising a combination of (1) a finely divided cellulose component and (2) a surfactant component comprising one or more surfactants, in powder aggregate form; to the use of this agent in lipids and in reduced fat foods; 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 foods

A chocolate that contains a composite of surfactant/cellulose. The composite is made by the process of coprocessing the cellulose with a surfactant. The composite can be used as a bulking agent or functional formulary aid in low-moisture or in fat phase compositions.

Chocolate confection

A composition that is a composite of cellulose and a surfactant. The composite is made by the process of coprocessing the cellulose with a surfactant. The composite can be used as a bulking agent in low-moisture or in oil phase compositions, and is especially useful in reduced-calorie foods.

Coprocessed particulate bulking and formulating AIDS: their 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.

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Princeton Junction, NJ, United States of America

Gregory R Krawczyk