Food products containing microfibrillated cellulose

Details Food products containing microfibrillated cellulose Food products containing microfibrillated cellulose

1980-10-31

1982-07-27

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

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

Foam or foamable type

426573, 426579, 426589, 426599, A23L 104

Patent

active

043418074

ABSTRACT:
A food product containing microfibrillated cellulose is prepared by mixing together an edible liquid which swells cellulose, a food additive and fibrous cellulose to form a liquid suspension. The suspension is repeatedly passed through a small diameter orifice in which the mixture is subjected to a pressure drop of at least 3000 psig and a high velocity shearing action followed by a high velocity decelerating impact. The process converts the cellulose into microfibrillated cellulose and forms a stable homogeneous suspension of the microfibrillated cellulose, liquid and food additive.

REFERENCES:
patent: Re14633 (1919-04-01), Kearn
patent: 3023104 (1962-02-01), Battista
patent: 3067037 (1962-12-01), Herald
patent: 3083104 (1963-03-01), Celmer
patent: 4042719 (1977-08-01), Ignacz
patent: 4087317 (1978-05-01), Roberts
patent: 4143163 (1979-03-01), Hutchison et al.
patent: 4156021 (1979-05-01), Richardson
patent: 4241090 (1980-12-01), Stroz et al.

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