BE623988A - - Google Patents

Description

       

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  "PROCESS FOR THE MANUFACTURING OF PRODUCTS LIKELY TO PRODUCE EDIBLE OR INEDIBLE FOAM INCORPORATING AGGREGATES OF CELLULOSE CRYSTALLITES OR DERIVATIVES THEREOF.-
The present invention relates to the manufacture of products capable of producing foam or foam * said products being edible or inedible,

   incor-

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   porant of * aggregate * of cellulose crystallites or some derivative of aggregates of cellulose crystallites The presence
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 cellulose or derivative oretallitea aggregates * 4'act4- spoil gives the scum or foam valuable characteristics * such as improved scum or foam retention acuity or a remaining quality what, to have a ca-
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 character united or liana to the liver in appearance and to the touch * * near having been fine * in the state of foam or extruded from containers containing an aerosol,

   the nousaea or f au mea do not emit water or sag or become coarser upon remaining at rest, o'ast-A-d1r. do not have a coarse texture
An edible product may be presented as
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 for example by a cream for cakes which, in addition to the improvements mentioned above, can also be improved by a reduction in the calorie content, since fatty materials can be omitted and yet the product has a
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 more riehe beanuoup flavor. Inedible products may * be represented by * cosmetics @, such as soaps
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 or detergents, for example, bearded aavona.



   Essentially, the present invention provides products capable of producing foam or products capable of being whipped comprising aggregates of cellulose crystallites having a degree of polymerization (DP).
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 uniform or eurtaine derived from aggregates of cellulose crystallites, water and a substance likely to produce
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 foam, the mixture being maintained 'OR.

   a pressure above atmospheric pressure by a material which is in the gaseous state at normal atmospheric pressure and temperature. A flavoring or odor-imparting product may be added and, if desired, an agent producing an odor.

 <Desc / Clms Page number 3>

 
 EMI3.1
 creamy effect, generally a lipid to accentuate the creamy character of the product.



   Cellulose crystallite aggregates are acid insoluble products obtained by the controlled acid hydrolysis of cellulose and the fact that they have a uniform degree of polymerization indicates destruction of the original fibrous structure of the cellulose material. departure. The term "uniform degree of polymerization" refers to the average uniform degree of polymerization measured according to the article published by O.A. BATTISTA under the title.
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  -Hydroly.i8 and Orystallizat1on of CaLIu3.c ea ", vol. 42 ,.



  INDUSTRIAL AND ENGINEERING CHEMISTRY, t pagan 502-7 (1950).



  A process for forming aallu rent crystal aggregates having a uniform degree of polymerization and a process for disintegrating the aggregates to reduce breakage
 EMI3.3
 one-dimensional aggregates forming: a colloid are described * in French Patent No. 3, I9..8G of January 27, 1958.



  As described, in the aforementioned French patent, a cellulosic material has been subjected to acid hydrolysis against it to dissolve amorphous forms of cellulose leaving a residue of aggregates of cellulose oristallltes. for a time and at a temperature sufficient to destroy the continuity of the fine structure Such a method comprises treating the cellulose with a 2.5 N solution of hydrochloric acid.
 EMI3.4
 drique for 15 minutes at the boiling temperature of the solution. Another suitable procedure involves treating the cellulose with a 0.14 N solution of hydrochloric acid (0.5% at 1219 ° C. under pressure for one hour.

   In accordance. With the process as described in the French patent, the insoluble residue is preferably washed to remove the acid .:

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 The aggregates of cri.tallit .. de oelluloae which are obtained by the hydrolysis treatment have a particle size in the range of 1 to 2 microns up to about 300 microns, as determined by vinification by microscopic examination and may to be designated us the term "of approval" -
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 cellulose tallie as formed. * As described in the patent,

   French bus mentions by subjecting a mass of crystallite aggregates to mechanical de-integration so as to produce a manna of disintegrated aggregate in which to the monk about 1 ?! of appr. cellulose crystallite pudding, by weight, have a particle diameter of less than about 1 micron, the disintegrated mass can be suspended oolloidally in aqueous ai- places, i.e. the = anus is characterized as forming a stable suspension in aqueous media and moreover characterized by forming a self-adhesive film when an aqueous suspension
 EMI4.3
 containing about 1 of disintegrated aggregate is applied to glass and the suspension is allowed to dry.

   of uniform polymerization which precedes aggregates of cellulose crystallinity @ * and the fact that their chemical purity is very high.
 EMI4.4
 rLeu comprising at least 95 and preferably at least 99 polygluccine or anhydrogluoose gas, based on chromatographic analysis Depending on the ash content, the aggregates preferably contain less than 100 ppm (parts per million), although that the con- duct content can range from 10 to about 600 ppm. In comparison, conventional fibrous cellulose can have a con- duct content.
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 dres of 1 * 001) at 4,000 p.p.m.



  Mechanical disintegration of aggregates can be

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 performed in various ways, for example subjecting them to attrition in a mill, or to a high chopping action. speed, or the action of high pressures of the order
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 at least 350 k 700 kg per bone.

   The disintegration is ready to be carried out in the presence of an aqueous medium.
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 either the method used, the disintegration is 8utti'n prolonged so that the disintegrated aggregates are enabled by the leakage to form a stable suspension in the aqueous medium in which they are subjected to attrition, or
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 in which they can be subsequently dispersed, far eug poneonon stable is meant a suspension in which the agre gâta will not settle but will remain suspended indefinitely, for periods measured in weeks or months.



   As described below for lower aggregate concentrations, the suspension is a dispersion, although for higher concentrations it is a gel:
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 If the aggregates as formed are not badly disintegrated, they will settle, after being.
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 Aged with water, in a very similar fashion to fine sands, and this is true if they are simply stirred in water.

   In addition, the mechanical grinding of dry aggregates will not disintegrate them to a state where, without further treatment, they will disperse in water to form dispersions or stable frost.
Derivatives of aggregates of cellulose crystallites
 EMI5.6
 which are essentially topoohimical derivatives. \ pOeS.:

   tooth of physical characteristics and properties appeared. wheat to those of aggregates of cellulose crystallites * ar,
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 example, the derivatives have the same degree of polymerization uni * '(tora1d and a dimension in the same range of particle sizes as the aggregates of crystallites from which

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 they were formed, and the disintegrated derivatives have a dispersibility and suspension forming characteristics analogous to those of disintegrated cellulose crystallite aggregates. Chemically, the degree of substitution (D.5.) Is at least 0.01.

   The degree of substitution refers to the total degree of substitution which can include both hydrophilic or hydrophobic substituents. The derivatives can be formed from aggregate * of disintegrated cellulose crystallites and will have a particle size ranging from minus 1 micron up to about 250 microns, which size has a direct relation to the particle size of the particles. aggregates.



   Alternatively, the derivatives can be formed using non-disintegrated aggregates, and then subsequently be disintegrated. When the degree of substitution (OS) is, sufficiently low such that the derivatives are insoluble in water and / or insoluble. in an organic solvent, the derivatives of disintegrated aggregates possess a unique and distinctive characteristic, analogous to that of disintegrated crystallite aggregates, in their ability to form stable suspensions in non-solvent liquid media, media which are susceptible to partially swell the disintegrated aggregates, provided that the derivatives constitute at least approximately 0,

  5% by weight of the dispersion and that at least 1% by weight of the dispersed aggregate derivatives have a particle size not exceeding about 1 microns
A wide range of derivatives of cellulose crystallite aggregates is satisfactory and these derivatives * are described in the patent application filed * on: April 9, 1962, all number 49I.76T.

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 (Invention 0..1. BATTISTA, E.G. POECK, B.W. NEtTM.ANN).

   These disclosures include, for example, oxidation derivatives containing one or more carbonyl bonds comprising the aldehyde.
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 oarboxyl, and mixed derivatives of cariro5yr adhyde. ether drifts. characterized in that they have one or more - OR groups in which R can be an aliphatic radieal or a substituted aliphatic radical, or a straight or forked ohatno containing from 1 to 12 carbon atoms, or more, an aryl or an aralkyl or an aralkyl radical
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 substituted or aarbosqr, alkyl, a hydroxyalkyl, a cyanoalkylj, an alkoxyalkylg an aralkyloxyalkyl,

   or a dialkyl- .a1noalkl1 radical and asters derivatives, for example, esters of inorganic acids such as nitrates, nitrites, dea tà, oayanste4, and phosphates and tetera of organic acids such as formates, acetates and prop1ona- test the butyrates, the mixture $ acetate * propionattot the mixturea acetatep-butyrateea, the mixture 94t. ' state are pr0p.c, ataa, mixed aodtates-butyrates, other acid derivatives.

   aliphatics containing up to 18 carbon atoms or more,
 EMI7.4
 and Batera aryl or aralkyl such as, for example, benzyl acetate entera p3ayl, phthalate esters, Mphtonatea and the like. For the purposes of the present invention, cellulose crystallite regatta. and the aggregates drifts having the physical characteristics and properties similar to that of cellulose aggregates are equivalent.

   In the specification, the term "aggregates of cellulose crystallites *
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 and the term "aggregates" are used to refer to the aggregates of cellulose crystallites and the derivatives of aggregates **

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The amount of aggregate or aggregate derivative))) which can be used to prepare a product capable of producing foam is obviously variable depending on the
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 specific product the desired texture, and other properties in general,

   the amount may suitably range from 5 to 20 or preferably from 9 to 11% by weight of the product. Amounts as small as 1 are of course used blue and will provide at least some of the auxiliary effects * described * herein, such as the stability of the product. the foam, the white color and the rolling ability thereof;

       however, as may be apparent, some effects are increased
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 when the amount of aggregate. in the product eat4ugMenté '* The material capable of forming cotton wool may be a protein or a basic material containing protein, and particularly the latter, which may be chosen from milk or dairy products. cream and cream-based product from the casein fraction of milk
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 of non-candy proteins, of sodium oaedinate, of 14o-m talbumin, of lactoglobulina, of the prott6paAaptoa fraction of skimmed milk, of gluten, of 4- '' seed flour.

   yeast, gelatin, egg white, egg yolk and 1 albumen. By -gluten- as used to you, we 4g * M4 not only gluten in itself, mats usai products oo holding gluten,
Lea materials liable to form foam and
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 containing protein may comprise about 49% to 15 and suitably 5 to 11% by weight of the product. the foam can be a tenslo-active compound, particularly fatty acid entera, including monoentere, and dieatera, de, gy0r ', glycerol, sorbitol, sorbtan # and other alcohols

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 $, t'1tell! tenaio active agents can be used Uael atea ooantrationa of 0.05 or 091 4 1, 2 and $ and spins 10 # there weight of the product.

   Organic acids! long chain and their salts are useful, such as sodium pal * aitata, sodium stearate, sodium oleate, or mixtures thereof. Also of interest are the long-chain oools. Other agents capable of forming 1166ù "and particularly useful can be chosen from such compounds as carrageenan, gum tragacanth, goma jazz bique, ghatti, karaya;

   algae colloidea * such as sgrarWtgar and carrageenan sodium alginate i from $
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 extracts from seeds such as carob, quince and
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 guar don starches and starch derivatives, such as converted starch1! 1 cellulose derivatives capable of being ali-i porada in water such as carboxymethylceJ.lu3d addiuâj pectins such as apple pectin and lemon pectin and modified pectins such as lower methoiy peotinea * The The amount of such agents may be from 1/10 to a few percent, for example, 0.1 to about $ d / d. preferably 0.1 to 3% by weight of the product.

   Adherea useful agents capable of producing foam in addition to polyols, such as norbitole, glycerol * nitol, and polyethylene glycols in which the mixture is produced.
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 ester acid is preferably a fatty acid contained
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 of 1 & 18 carbon atoms.



  Other agents are the polyoxyethylene glvd1 the ether derivatives thereof such as the ethers Aa.31 ,, and #llcyl aryl 1 also # the methoxy polyoxyethylene glyoolt and their entera derivatives * Some cellulose derivatives are useful, they include the methyl oxidation ethers of It

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 EMI10.1
 cellulose, ëthbed êï * ddâ 4 '' ''. i. ïâ ooîïu 0, v ether $ oxides b1droXJ, fiJlii ,. ൠlA, 'Il1' .., lit taiJ 'mixed methyl oxides of it en1I1t ...'. ethers oxides ethyl hydroxy $ a thence ..i1u10 ", tta.t the same as the dextrants and their derivatives * 166 dextrlnei Other * agents are the ceganic alginates dolubl44 in water tolu than the alginate of precpylene glyodlo reads leola thine, chocolate, cocoa and butter from Cacadé D'.ut ".

   agents may include alkyl and ttryl glyoedidet Son Tenables, oligoeaconafidea and pOl, .âoahkt14 ...



  It is obvious that for the manufacture of pebduttf comentibloup dem agent * capable of forming a âogââê 600 meetîble must be used, but for dei peoduito ME 660 mestibleo # the foaming agent can # te * a head <'t riau inedible. Ibo formation agents ddôtitê above can be used alone or in various âéïéogët comprising two or more agents * Some agent. are likely to provide foams stable in tù -. 'm.', andt 'that others work better on this in conjunction with another agent such as, for example, a deo agehtt t.al1 ..' assets described eï-deanuso About it.

   As indicated, 1 * 1 ",, - 1 gâta de etintallîtoq de eellûloüe and the d4'1 '" dimgt4gatt act to stabilize the foams * Lea attJ'ih rttî \ dt <.f1t altar whiter produces them., their give a desired d ..., do ture and improve their * CaÉdëtêtiàtï4ude pta6tikat
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 molding*
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 If desired, the. aggregate, or 106 ddfl # éê # ëiÀ'Obât ^ be incorporated in products to dominate here to the tltâdiqUOO from which they threaten the stability of the oil. ti dot '1 "ootapria that by mutet stability is meant stability for a reasonable period of time OR practical at the state $

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 for example, the duration of an average ropge in the case of alient
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 or the period of shaving in the case of shaving foam.



  Any classic product giving a flavor is suitable
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 in food applications, for example, an111., vanillins, chocolate, fruita, fruit extracts, nut extracts, etc. such as obier from conventional sources, the amounts may vary from 0 0.05 to 2% # firmly pre 0.2 to 10 by weight of the food,
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 In foams for shaving, perfume or other
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 product giving a 4814th odouv. ' pu me4tbal, or
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 camphor or other inedible may be
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 added I desired.

   Sections of toothpaste ogopouiono, a product giving flavor and a light abrasive product can be added * If desired, certain Qo # poaaute, such as oily products or gresf can be saturated in the product mixed with the mevou of a carrier in which there are soluble, such as poPY1.n glycol, in amounts of, for example, 1 to 2 or 5% by weight of the product.

   When the
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 carrier asset not desired, oily or grau component may
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 'tr..1.pleQ fpndu and added to 0410400 in the liquid state, some of the * opecit4que Processes for preparing! * food likely to produce wouaae and other produced Have illustrated in the oxçz4ploo et-doggoust 6 n'ra , a useful procedure comprises subjecting the attrition of Oriotgllltçg approvals or aggregate derivatives in a suitable device or mixer, to mixing it in an apparatus 40 with agitation, ingrants such as sugar, water, foaming agents in the molten or dissolved form eç4o a carrier, and a product

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 EMI12.1
 giving an e & YtU1. put it 'Q = os'n4'lf the Slang.

   Another method comprises lofait dç m4lgneçr tgvo t <'!' lftgr41 ..., except their aggregate! , 44ne MA m46 born trimmed, pyle 4 '& Jou.
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 ter It seems ux, gr6t. apgeo à l'.tt, 1t1 4.n a positive 4ti f d $ attritçnp pi. 4.mOIgnoqv 3.'enpe) pM <, nfia 4th .. mos'n'11.r this one. 04 well the aggregate and + 'au can first be hpmogeni eiif pi4n. remaining ingredient may be iMtx and bpmpgrfnéi ef and 1 * b sweet .11n $ "ho- a; 9g <Miee have then orange.



  A process "of preparation patiQ11 .... nt t1.



  .and mix all the product btlo% 4x 04 ores tt 1 44 "oeogairos de Ion melt inotz10 for .0 'atr * & 1,4tet
 EMI12.3
 liquid 1 then # the seop aggregate are Routed, avoo acts ** yours, to obtain a mixture of appreciably aee has flowed 11 * bregent4 Du OuQro and one. sayeur uxl ftrt incorporated in the latter, while prêoorvgpt 9 # term siche tt "'flows freely, In fact, 1 <mixture. in%" p., .... n1 moqe although in fact the ingredient * 1q4' . 4anJ colè-o4 '91'1 a4.



  Aarâa or absorbed Pu the fingers at t9. par lei 40resetas bind $ of the addition of a liquid gq, 4 * vxt such as 49 ea, 114 milk or creped milk at 1 $ 'Q..1Y11 of 1'.Oi't. eation and xat, .a 'produced' Q..p1,1o 'to give 84.Qe can be produced at the ¯Plan of a, 4 .. positive toun1 .. d, <t0lw Regardless of Q1 T .4 ga4hode v $ t $ 000q% 0 MOIog4gm result <t3t greater or viscous monk, but it constitutes VA @ suspension aijloept1Q, of flow, * 1 Qe ppodutt can be made sparkling by placing it in VA 6 <: pe p $ r.ett1 do delirium from the J '. $ 1U from which the product * and, * lifted in a form 46: rdeo Po as desire. blet the mixture is

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 EMI13.1
 cooled when placed in a 41itb "Uf aerosol device to achieve improved gas retention.

   The
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 by providing propulsion for the pressure vessel
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 possibly any non-toxic case, odor and taste, including nitrogen, nitrux oxide, 1 1-Ód 'of carbon, dichlorodifluoromethane (Proon) $ of .'1 & 4'11 oxide carbon bi-oxide nitrous A1t OR '1.a'1 46 perfluorocyclobutane with any of the products * peee
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 teeth.
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  Such containers known as "aerosol dispensers * 1" may have a dispensing size of 0.7mm or less. Despite the small size of the orifice, the mixture is likely to pass through it and to be aerated during such a d, da, w Foams * can be obtained by a rich turkish and united at least comparable to all products and an aerated structure superior to these in regard to stability, the aggregates help to make the product more 1.6 'and also to give it body, and the and was suitable for dispensing from dispensers 1 k Pl-was in a foamy or aerated form.

   The product if $ U80t1b1. to receive a form by the distribution valve i 16) tAn "'con or other outlet devices of the ret3le' 5 cfëMlÉ of reduced caloric value and acceptable to all points of view, particularly with regard to their ëtiët 'Cit their gentle contact with the mouth, are Latvian bakeries.

   As shown in the examples! Aei creams of negligible caloric value may be r4i11 '. "w Non-dairy creams are also provided .. o11IM-oi. me
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 containing neither milk nor dairy product.
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 1 * i outside of orbmea, other $ product Ó.'1i1 ..

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 EMI14.1
 capable of being whipped or of producing rtaii 4tro zotte mass prepared using the aggregates can be whipped topping and salad dressings, the latter being con. venable, for example. to decorate fruit trolleys $.



  In the one of the whisked cheese, the foaming agent can comprise the protein present in the fronega, while in the salad dressing it is the protein of the egg which is used 3.31rit. Creations can be made by adding changeable flavors a # such * as onion, mustard, froaage or garlic
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 to any preparation. Other obotatable foaming products are hit, aJr1ngu .., air ice
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 for turn-baked goods.
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  The invention will now be illustrated by the axes - plea hereafter emle 1
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 Den aggregates of cellulose crystallites were
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 prepared by hydrolyzing wood pulp with sulphite avoids 0.5 by weight of an aqueous solution of hydrochloric acid for 45 minutes at l21. This gives a material
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 never dried having a level of polymerization uniformity of
 EMI14.8
 23, a moisture content of 68.5%, and an in-pack particle size distribution of 1 to 250 or 300 iron. This material was then used in an aqueous mixture comprising 32 gd by weight of the aggregates, the remainder being water and the mixture is subjected to attrition for 15 at. in a Hobart Variable Speed Mixer Model X-50.

   The resulting product was a solid gel containing 32% by weight.
 EMI14.9
 aggregates
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 beggar creams have been made and identified * ooma.



  P.rd! 1tfL'and produces Diz in the following table from *

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 EMI15.1
 of which we y 9;,; tra cip oont1e + deâfL &: & e> .J, t <ltiI.tlt .. 4Í 1J1.f "twg e &1;, i cellulonot while m does not contain any; that L contains only the half as much milk and non-fat solid
 EMI15.2
 (MSNP) that M, Otherwise, the creams were the Benets.
 EMI15.3
 L T ,, "H" "''11? <' / 4
 EMI15.4
 
<tb> Aggregate <SEP> 10.00
<tb>
 
 EMI15.5
 NSN? 10.00 20.00 aucrose 10.00 10.00 Water 66t3o 66930 Propylene glycol 2.50 0, pO 9 M S 1.00 1.09 Vanilla extract Oo2O 0.20
 EMI15.6
 To prepare the sugar was placed in µ 3, 'au and slowly added to the gel dtagr4garli in the mixer Host * * with Mixture.

   Glyoderyl monostenrate (G M S) \ was diz
 EMI15.7
 us in hot propylene glycol and added to the mixture
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 So milk and vanilla solifca were
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 added and the mixture stirred for approx. 5 minutes later
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 which it was homogenized in a one damn stage homogenizer of the pedestrian aurified type in which the mixture was forced to pass through a small hole at about 70! cg per square centimeter. After which, part of the homogenized xyz mixture was placed in a 9W * sPi $ B knotted aerosol container filled with conventional nitrous oxide such as ocraercia len'Mit used to provide whipped cream, the container was cooled in a refrigerator.

   The product M was pr4,.,.
 EMI15.11
 trimmed in the same manner, except that, of course, no aggregate was used, When using the two products from them,

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 container, the following observations were made. Product L produced a firm foam with good shelf life, had acceptable taste, light touch
 EMI16.1
 with the mouth, and It has been found to be suitable for a large number of foods.



   The product M gave a knot with a quality
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 (.d1oore of preservation, as indicated by its rapid sagging, appearance, and contact with the mouth was very light, although the taste was good. The product L had
 EMI16.3
 a viscosity of 65 Brooktold units and M had a viscosity of 12 Brookfield units, Eemialei 2.



  By using crietqllitoo aggregate from o.11 rent having been subjected to attrition and never dried we form a paste as prepared as in example 1, three
 EMI16.4
 creams identified by Z, AA and Bi were prepared in-; i which milk-based solids were omitted and the protest '*
 EMI16.5
 soybean was used as a source of protein f ± 11 had the following composition:

   
 EMI16.6
 
<tb> Z <SEP> AA <SEP> BB
<tb>
 
 EMI16.7
 Agtéeate 9 e 9, 1 7 9900 Soy protein $ 5900 3.00 5.00 Sucroee 12.00 12.00 Monog7.aéridas 3.00 3.00 3 <00 Water 70.70 57.70 82954 CMC z0. zei au0
 EMI16.8
 
<tb> Fat <SEP> of <SEP> nuts <SEP> of <SEP> coconut <SEP> - <SEP> 15.00
<tb>
<tb> Saccharin <SEP> - <SEP> 0.015
<tb>
 
 EMI16.9
 0'olacaatw of calcium 0.15

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 EMI17.1
 The soybean protein was a proteinate of Ód1tL # prepared from isolated edible soybean proteins * The protein was likely to be dispersed throughout the body;

   and consisted of about 85 protein, about 1.2 dw, 0-1 d1umt1. remainder being moisture, I the ashes of the filial and the fat * The monoglycdrides compfenaierti aëï esters prepared from bacon completely hydrogen and purified by molecular distillation; it * had a melting point in the temperature range from 68
 EMI17.2
 to '.0.

   The coconut fat melted at 37-40 * Cë For the product Zt the aggregates were dioptraised in 100 µl of water in a Hobert mixer * The sugar, the j) 1 '.. i soybean and the CRO (oarboxymethyl cellulose were dispersed in the remaining water (total 353 t 5 ml.) in an as lang, ur Waring and the mixture slowly added to the dioptfoibà of the aggregates. The resulting mixture was heated to 80 ° C and the conoglycerides pre-melted. were mixed in. The .11i go was homogenized and cooled to biante temperature and placed in a pressure vessel; this half was filled with nitrous oxide. cooled and the product alor-
 EMI17.3
 summer tastes.

   It produced a foam which had the .. '1iI4i. "" shelf life and excellent texture.



   Product AA was prepared in much the same manner as Product Z. To taste, it gives a zousse having excellent keeping qualities and excellent tekture. Its taste was judged to be better than that of product Z, due to the presence of the coconut oil which increases its creaminess. Its parentage is excellent.



   The BB product was also prepared substantially from

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 the led so that the product 2 * It gave a foam having qualities of conservation and excellent texture * as well as a very good taste * Artificial sweetening products replaced the sugar, This product had a calorific value lower than 0, 5 calories per gram and has been found to be a good dietary product. Due to the lack of milk-based solids, it is not a dairy product. This is also true for, Z and AA products.



    Example 5
A creamy salad dressing with reduced caloric power was prepared according to the following composition:
 EMI18.1
 
<tb>%
<tb>
<tb> Aggregates <SEP> 9.09
<tb>
<tb> Sugar <SEP> 6.82
<tb>
<tb> Sel <SEP> 1.31
<tb> Mustard <SEP> 0.15
<tb>
 
 EMI18.2
 Mono8odiwa Glutamate 01
 EMI18.3
 
<tb> Celery <SEP> <SEP> salt <SEP> 04
<tb>
<tb> Refined <SEP> cotton <SEP> <SEP> oil <SEP> 6.36
<tb>
<tb> Egg yolk <SEP> <SEP> (fresh) <SEP> 1.45
<tb>
<tb> Vinegar <SEP> '<SEP> 8.18
<tb>
<tb> Juice <SEP> of <SEP> lemon <SEP> 1.36
<tb>
<tb> GMS <SEP> 1.09
<tb>
<tb> CMC <SEP> 0.36
<tb>
<tb> Water <SEP> 63.77
<tb>
 
The aggregates prepared as in Example 1 were mixed with part of water and homogenized.

   Sugar, salt, mustard, glutaaate, celery salt, oil, egg yolk, vinegar, CMC and lemon juice were mixed in a Hobart Blender and then heated,

 <Desc / Clms Page number 19>

 then the GMS (pre-melted glycerol monostearate) was added, after which the mixture was homogenized. The two homogenized ¯'langea were mixed, placed in a real spray cooler $ cooled and tasted. The resulting foaming product exhibited very good keeping qualities and had a good texture and taste.

   It was quite suitable for use in fruit salads and in sandwiches,
Example 6
An oreme was prepared using foil aggregates, water, and surfactants; the formula was as follows: \
 EMI19.1
 
<tb> @%
<tb>
<tb>
<tb> Aggregates <SEP> 9.00
<tb>
<tb>
<tb>
<tb> Polyoxyethylene <SEP> @ <SEP> 0.10
<tb>
<tb>
<tb> Tristearate <SEP> of <SEP> sorbitan
<tb>
<tb>
<tb>
<tb> GMS <SEP> (glycerol <SEP> monostearate <SEP>) <SEP> 3.00
<tb>
<tb>
<tb>
<tb> Water <SEP> 37.90
<tb>
<tb>
<tb> 100.00
<tb>
      
Aggregates were dispersed in a Hobart Mixer with 138 ml of water.

   Then the trietarate was dispersed in the remaining (heated) water using a Waring mixer and the resulting mixture was mixed with the aggregates in a Hobart mixer. The mixture was heated to 80 ° C., the deep GMF product was added, the mixture homogenized, cooled to room temperature, and placed in an aerosol container. The mixture was quite fluid and easily removed from the container as a uniform, sharply defined ribbon. A pyramid was built which kept its shape very well.

   Although the foam was tasteless and unsweetened, it had a pleasant taste and a soft touch to the mouth, @ @

 <Desc / Clms Page number 20>

 
 EMI20.1
 Example tt 17
A shaving preparation capable of forming foam was prepared according to the following crumb Crystallite aggregates 5 grams
 EMI20.2
 Triethanolaaine "Oleious acid 2 m Sodium lauryl sulfate mg Water 100 al.
 EMI20.3
 



  The ingredients were all perfectly blended together in a Waying mixer producing a cream-like pumpee .. $ ion which. 4ty Introduced in an aerosol spray, the discharged gOubOO 4Y has a slightly damp, olassic-like appearance to failure and it had a pleasant odor. The preparation had a slippery and creamy contact on the skin of people being oily and was easily washed off with water *
Example 8
 EMI20.4
 A composition of eueoeptible dentifrico form-m mer of the weee was prepared outvfgt 1A formula 1.lat.

   8 Sodium metaphoophate 4 grams Sodium lauryl sulfate 0.05 Flavor (peppermint) 0.1 Saccharin 0.01 Crystallite aggregates 2, Water 100 ml. the ingredients * have been perfectly mixed
 EMI20.5
 in a Waring blender and 1 "produced a milk-like suspension.

   Suspension  . was introduced into a container containing an aerosol and spray colut-cip it formed a white foam which was satisfactory As toothpaste *

 <Desc / Clms Page number 21>

 
 EMI21.1
 t due derived from insoluble aggregates * dààt 106 & Ù and / or U! ilb1Ublll'1 in an orgl solvent:

  Ll11que having laws ttbfftttie'H.itlû.Uea 'and the properties described pédëdoÈïtd4t # tel. For example, the derivatives of oarboxymeth11, of bydtait-pforyl due to boetit, to aggregates of oristal11tts of oollu3. <to * in * the * preceding examples form preparations. OU ¯ōv.¯iti4bl having falogu., 1 0111 .. dàdtîtëd inu txeatpiwo opéoïtïqueoo By eX'IIP1. log debbâdi 1tü Woubabu for Io shaving and the prepared toothpastes tt6 (B described in the examples by substituting milk derived from'4fdà, t. s mechanically disintegrated having 1m degree of substitution (ba) not exceeding 0.1 up to to about Said to * aggregates do fi.tallit'8. Good to approximately do lâ adjdt & pmebhêto but have a slightly smoother contact when rubbed! between fingers.

   Thus, sodium carbodxyaethyl or a hydrochloride derivative 01 of an aggregate having a degree of substitution (Dg) do of early is produced with the air in the appearance white read.



  Wië 1h.1ug .., useful of a pearl.



  OttItÜI l * t <tectCj <derivative have a degree of 8ubU: Lt \ (1ioI tion d ** ttVi # 6tt 0 1 .. products have a more trans appearance 1üo14 'and when 16 bS is about 0 * 4 the Products Have a hairline approaching that of white petroleum jelly. These 'p'f.ttOti retain the characteristics such as those in the preceding sections. Ttiuvetttïon is not limited to the examples which come. it is general in scope and susceptible to Variants and modifications without leaving its 40jiU '14g'1 of protection.


    

Claims (1)

ABSTRACT The present invention relates to I - A process for manufacturing an aqueous composition capable of producing foam, which may be edible, said process comprising mixing a product capable of forming foam, which may be based on proteins and a product which is in the gaseous state at atmospheric pressure, and maintaining the mixture under a pressure above atmospheric pressure and then adding to the mixture at least 1% by weight of the product capable of forming foam, of cellulose has degree of polymerization uniformity all in the form of small disintegrated aggregates of crystals or derivatives thereof, at least 1% by weight of uniformly polymerized cellulose or derivatives having a particle size of less than one micron. II - An aqueous composition capable of forming foam which may be edible, maintained under a pressure greater than atmospheric pressure and which comprises a product capable of forming foam, which may be based on proteins and a product that is. the gaseous state at atmospheric pressure, the composition containing at least 1% by weight of the product capable of forming foam, of cells. , degree of polymerization uniformity in the form of crystals of disintegrating aggregates or derivatives thereof, at least 1% by weight of Cellulose 1 degree of polymerization uniformity, or derivatives having particle sizes less than 1 micron,