Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Dry flake – dry granular – or dry particulate material
Patent
1995-12-15
1998-08-04
Nessler, Cynthia L.
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Dry flake, dry granular, or dry particulate material
426567, 426570, 426573, 426658, 426804, A23L 10532, A23L 10534
Patent
active
057890048
ABSTRACT:
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.
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Bertrand Dale T.
Hogan Daniel T.
Tuason Domingo C.
Tuazon Marlene T.
Egolf Christopher
FMC Corporation
Nessler Cynthia L.
Ramstad Polly E.
Silverman I. Robert
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