Asahi Kasei Kabushiki Kaisha

Asahi Kasei Kogyo Kabushiki Kaisha

Nobuyoshi Mochihara

Yoshihito Yaginuma

Etsuo Kamada

Akihiro Sakamoto

Kouichirou Enatsu

Yurika Tanaka

Tetsuya Ootani

Mitsuyo Akimoto

Yasushi Kawamura

Yuka Itou

Kouichi Noda

A material is provided to give food products sufficient viscosity and stability (heat resistance, stable suspension, etc.). The material is produced from an inexpensive raw material by an economical process. Further, a novel gel containing cellulose as the main component is also provided. The present invention provides a fine fibrous water-dispersible cellulose derived from plant cell walls. For the production, a raw material having specific properties is used, and size reduction is carried out stepwise thereto. The water-dispersible cellulose can also be made into a dry composition by compounding with a water-soluble polymer or the like. This dry composition forms a gel when combined with a polysaccharide such as glucomannan or the like. The gel excels in heat-resistance and shape-retention and can be used to produce to novel food products.

Water-dispersible cellulose and process for producing the same

A fine-cellulose-containing complex comprising 60 to 80 wt % of fine cellulose, 2 to 12 wt % of locust bean gum, 0.5 to 8 wt % of xanthan gum and 0 to 37.5 wt % of a hydrophilic material(s), the complex being a powder wherein the average particle size of particles formed by mild dispersion of the complex in water at 85&#xb0; C. is 60 &#x3bc;m or less, the proportion of particles with a particle size of 100 &#x3bc;m or more among the formed particles is 30 vol % or less based on the total volume of the formed particles, and a colloid fraction in the case of vigorous dispersion of the complex in water at 25&#xb0; C. is 30% or less.

Composite containing fine cellulose

A cellulose-containing composite contains 20-99% by weight of a fine cellulose and 1-80% by weight of at least one low-viscosity water-soluble dietary fiber selected from the group consisting of 1) a hydrolyzed gallactomannan, 2) an indigestible dextrin and 3) a mixture of a polydextrose and xanthan gum and/or gellan gum, wherein the total amount of gellan gum and xanthan gum is 0.1% by weight or more but less than 3% by weight of the composite, in which composite the average particle size of the fine cellulose is 30 &mgr;m or less when the composite is dispersed in water.

Cellulose-containing composite

A stabilizer for foods or a stabilizer for meat products, which is effective in preventing syneresis and improving water holding capacities, yield, texture, cloudiness and the like in foods, particularly meat products using livestock meat, fish and the like. The stabilizer is characterized in that it contains a composite which has 10 to 90% by weight of a fine cellulose and 10 to 90% by weight of a gelling agent, and that it provides, when dispersed in water, an average fine cellulose particle size of not more than 20 &mgr;m and a fraction of particles having a size of not less than 10 &mgr;m of not more than 70%. The incorporation of the stabilizer can provide a meat product composition which can prevent syneresis and is improved in water holding capacities, yield, texture and other properties.

Stabilizer for meat products and meat product composition

Aqueous suspension composition and water-dispersible dry composition and

Growing community of inventors

Nobeoka, Japan

Nobuyoshi Mochihara