Fmc Corporation

Marlene T Tuazon

Domingo C Tuason, Jr

Daniel T Hogan

Dale T Bertrand

Carol A Stahl

Mark T Izzo

Susan Erin Hartigan

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

Reduced-fat food dispersions containing an aqueous dispersion of sugar and an aggregate of microcrystalline cellulose and a gum selected from galactomannan gum, glucomannan gum and mixtures thereof exhibit the ability to set, have sugar bloom stability and mimic the rheology of full fat chocolate coatings. These dispersions are useful, for example, in food coatings, food inclusions and fudge. A method for setting of a high sugar content dispersion to a solid which solid is a soft or a firm solid at room temperature is also provided.

Reduced-fat food dispersions and method of preparing

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Iselin, NJ, United States of America

Marlene T Tuazon