Cellulose composition, its preparation and its use in foods

Details Cellulose composition, its preparation and its use in foods Cellulose composition, its preparation and its use in foods

1996-05-28

2000-02-15

Paden, Carolyn

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Gels or gelable composition

426601, 426604, 426804, A23L 10534

Patent

active

060250070

ABSTRACT:
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.

REFERENCES:
patent: 5441753 (1995-08-01), McGinley
patent: 5462761 (1995-10-01), McGinley
patent: 5534285 (1996-07-01), Setser
patent: 5736177 (1998-04-01), McGinley

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