CA2182268A1 - Coprocessed particulate bulking and formulating aids - Google Patents

Abstract

A composition that is a composite of cellulose and a surfactant. The composite is made by the process of coprocessing the cellulose with a surfactant. The composite can be used as a bulking agent in intermediate and high moisture systems, and is especially useful in reduced-calorie foods.

Description

woss/2032s 2 1 8 2 2 6 8 PCT/US95101001 "COPROCESSED PARTICULATE BULKING AND FORMULATING AIDS."
This inYention relates to new functional bulking and teAturizing materials, their culll,uu~iliull, production and use, particularly their use as food i"ylt:ui~r,;~. More particularly, the invention relates to an improved particulate cup~u~s~ed cellulose and its manufacture and use.
1 û In this era of ca~orie consciousness in which many consumers are interested in reducing their calorie intake, particularly their fat intake, without reducing their food eonsumption, there is a need for reduced ealorie food il Iyl ~diel l~s that provide bulk, but few, if any, calories. These bulking aids can be i, ~UU~,UOI ' into specific foods to repiace or otherwise reduce the amount of fat and/or other ealorie souree that would nommally have been present in the food. Typically, although not always, these bulking aids preserve the teAture of the food and the mouthfeei of the food and preferably enhance either the hJ"~.~kJI ' ~y of other food i"yl t,~ ".~ or the effieiency of the process of forrning the foods.
Cellulose is one such material that has I ,;~tu, 'Iy served as a funetional fommulary aid in a wide range of food ,, ' ,:,. The use of eellulose as a non-nutritive bulking agent in food systems is limited by several ~:llalau~ur~ .s of cellulose. These include an inherent chalky or other ~ yleleàble taste, espeeially at high use levels; difficulty in forming a ~ r~iul, which adversely affeets its mouth feel; and an adverse effect on teAture or c~,)s;;,tt" ,~y.
The traditional approach to o.v~._u",i"g these limitations has been to coat the partieulate eellulose with caluuAy.,,~t.,yl eellulose, with a gum sueh as guar gum, or with some other l .yil( 'l~ :~' Such coatings work with various degrees of effectiveness in aqueous systems; however, they do not tend to work well in systems containing little or no water.
This invention is directed to a novel particulate cellulose culllr~ that is ~;.,ue,~iL,le in a mid-range or in a high moisture system. The composite can be designed, if desired, to provide good teAture and/or to avoid the chalky taste of cellulose.
The present invention is directed to a composite of a particulate cellulose and one or more surfactant(s) in which the surfactant is adsorbed onto the surfaee of the cellulose. This composite ean be made by cu~,,uces~i"g a particulate cellulose with a surfaetant. In addition, the SUBSTITUTE SHEET (RULE 26) WO95120328 2 1 82268 PcTluS9~/OlOOl composite can be used as an ingredient in a food, particularly an mid-range or a high moisture food.
The temm "cellulose" denotes a particulate cellulose that has not been cu,urucdssed with a hydrocolloid or with a surfactant. Such a particulate cellulose includes microcrystalline cel~ulose (MCC), such as Avicel(~) microcrystalline cellulose, a product of the FMC Col ,uol dliùl " a cellulose powder, such as Solkafloc@) cellulose powder, a product of the Fiber Sales and Development Corporation, a subsidiary of Protein Technologies; a fibrillated cellulose, a fibrillated microcrystalline cellulose, an attrited microcrystalline cellulose, an attrited fibrillated cellulose, and any other particulate cellulose or microcrystalline cellulose. Any cellulose source can be used. These sources include wood pulp, non-woody plant sources such as wheat fiber, soy fiber, cane, bagasse, sugar beet, cocoa, oats, and the like. The starting particle size may range from 1.0 to 500 micrometers (microns; ,u), with a preferred range of 1 to 50 ,u for most cellulose, and a most preferred range of from 1 to 20 ,u. The shape of the particles may be round or spherical, rod-like, platelet shaped, or irregular. The preferred particle size and shape are detemmined by the particular end use, and the general cu,~sid~,dlions operative in such a selection are known in the art.
The term "surfactant" denotes a chemical compound with a calculable HLB (hydlu,ul " /~;~JUPI " balance) within the range of from 1 to about 40.
A surfactant has at least two types of moieties, a hydrophilic moiety and a hyd~upl1ubi~ moiety. Although HLB was developed as a means for ~dl~go, i~i"y emulsifiers according to their tendency to fomm emulsions cu, lldil lil l9 oil and water, the HLB system has been and here is applied to surfactants. Generally, the lower the HLB the greater the tendency is for the surfactant to dissolve in oil, and the higher the HLB the greater the tendency is for the surfactant to dissolve in water. A low HLB surfactant has an HLB of about 2 to 8 and is usually oil soluble or at least oil dispersible. A high HLB surfactant has an HLB of about 13 or greater and is usually water soluble or at least water dispersible. Il ,le", ledidltl HLB
surfactants have ill~lllledidLu tendencies. This system, which was developed by Griffin at ICI America, is now a widely accepted ~Illuili~lly derived standard that is used to help select alternative surfactants based on the HLB of the surfactant being used. It is also used to select groups of W095120328 2 1 8 2 2 6 8 PCTIUS9~101001 surfactants which individually may not have the desired HLB, but ~ cly have a net HLB within the needed range.
The temm "surfactant" as used herein does not include any hydl.,. " ' Hyd,. :''oi~s are naturally occurring colloidal products, typically gums such as carboxymethyl cellulose(cmc), ~dlldytl~llal~, pectin, agar, konjac, and gelatin, which have hydrophilic moieties, but not hydrophobic moieties Hy~ ^ ' are s~" ,t ~i" ,es used as protective colloids or as stabilizers for emulsions and suspensions. Some have also been processed with cellulose. Hyd~ " ' are not, however, col~ e,~d to be surfactants within the context of this invention.
The temm ~mid-range moisture" denotes a moisture content within the range of greater than 30 weight percent up to but no more than 40 weight percent.
The temm "high moisture" denotes a moisture content greater than 40 weight percent.
This invention is directed to a novel cellulose composite and to methods for its p,~paldlion and use. The novel co",l.o~ is the product of a cellulose that has been col.,ucessed with surfactant. This composite is characterized in that its surface properties have been modified to customize its hydrophobic or hydrophilic chard~ile~ ;a, as required by its desired end use properties. Other end use properties that can be controlled include the degree of di~ y and the potential use levels, especially in the mid-range and high moisture systems of this invention, and the masking of the "chalky" taste sul l le,li" ,es found in cell~ llo~ at high use levels. Generally, the co",posil~ has a size within the range of from about 1 to about 505,u;
preferably it has a size within the range of from about 1 to about 55,u; and most preferably, it has a size within the range of from about 1 to about 25,u.
For the co, I Ir ~ " of this invention, a surfactant having an HLB within the range of from 1 to 40 can be used, an HLB of >10 is preferred, an HLB
of 7-25 is more preferred, and an HLB of 13 to 18 is most preferred. The temm HLB in this context includes not only the HLB of a single surfactant, but the effective, net HLB of a co" ILil Idliull of surfactants. The HLB of the co" ,~o~ is essentially the same as the HLB of the surfactant or surfactants used to make it. Examples of materials suitable in the broad aspect of this invention may be found in McCutcheon's Emulsifiers and WO 95/20328 2 1 8 2 2 6 8 PCT/l[lS95101001 Detergents (MC Publishing, Glen Rock, N.J.). For the food uses c~ ,uldIed herein, suitable surfactants are listed in the Food Grade section of McCutcheon's. These include but are not limited to food-grade lecithin, ~Id~i~iUl~d~:d lecithin, monoglycerides and diglycerides; esters of monoglycerides and diglycerides with acetyl, lactyl, ethoxyl, succinyl, ricinoleic, or diacetyltartaric groups; polyglycerol esters, propylene glycol esters, sorbitan esters, derived sorbitan esters such as polyoxyethylene sorbitan, and sucrose esters. Fats, oils, proteins, other lipid materials, and blends of the above are aiso included. For such blends, the term HLB
denotes the HLB of the blend, not the HLB of any particular surfactant in the blend. For food use, the surfactants used should be those that are generally l~coy"i~ed as safe for such use by the a,upl ulJI idl~ regulatory authority. Such r~coyl liliul, may vary with venue.
Some of the food grade surfactants listed in McCutcheon' s are provided by their trade name, common name, manufacturer, ionic character, HLB, and use as follows: Alcolec 628G Lecithin/ coconut oil nonionic; Aldo(~3 DC ~Iduliolldl~d ester, a product of Lonza Inc., nonionic (HLB 2.0) emulsifiers used in baking, ice creams, and general use in foods;
Aldo~)MOD FG, glycerol IllUIIo/ iiUl~dl~ ,ue~:~ible nonionic (HLB=4.û);
Al io:,,ue,~e~;) O-20 FG, 20% Polysorbate 80/ 80% glycerol ll lollo~ ald nonionic (HLB=5.û) a frozen desert emulsifier; Capmul GMVS-K glyceryl mono sl~olI~"i"g, a product of Capital City Products, nonionic (HLB=3.4), shortenings for cakes and icings, margarine, whipped topping; Caprol 2G4S
diglycerol t~lld~le~ald~ a product of Capital City Products, nonionic (HLB=2.5); Caprol 3GS Triglycerol monooleate, a product of Capital City Products, nonionic (HLB=6.2) a whipping agent, stabilizer, frozen desserts, fat reduction; Caprol 3GVS Triglycerol mono shortening, a product of Capital City Products nonionic (HLB=6.0) icings, shortenings; Cetodan acetylated monoglycerides, a product of Grinsted Products, nonionic (HLB=
1.5) food emulsifier, aerating agent for shortenings, toppings, cakes, edible coating, plasticizer for chewing gum base, antifoam agent, lubricant;
Dimodan Distilled monoglycerides, a product of Grinsted Products, nonionic (HLB= 3.8-5.3) food emulsifier for starch complexing, margarine, icings, shortenings, whipped toppings, vegetable, dairy systems, bakèry hydrates, peanut butter, stabilizer, instant potatoes; Dur-Em(!~mono and WO 95/20328 2 1 8 2 2 6 8 . ~ ool diglycerides with citric acid, a product of Durkee Industrial Foods, nonionic (HLB=3.3) frozen desserts, carameis, dried potatoes; Famodan(~) Sorbitan esters of fatty acids, a product of Grinsted Products, nonionic ( HLB=2.3-7.7) food emulsifiers for fat crystal Illodi~icdlkJl ~ and bloom retarders;
IceTMNo.2 blend of vegetable fat derived mono- and diglycerides with polysorbate 80, a product of Durkee Industrial Foods, nonionic (HLB=5.4) ice cream, milk, mellorine, frozen desserts; Panodan Diacetyl tartaric acid esters of monoglycerides, a product of Grinsted Products, anionic (HLB=8.0) food emulsifiers for baked products and mixes to improve stnucture, volume, dough tolerance, ~1 ,ort~,,i,,ya~ low pH emulsions, improve food suspensions, imparts freeze/thaw stability; Span 60, Sorbitan I~,o.~o~ aldle, a product of ICI Americas, nonionic (HLB=4.7) cake and cake mixes, icings, filliings, c~"~lionaly coatings and cocoa products to retain gloss, coffee whiteners, whipped toppings, flavors, antifoam, mineral oil;or wax protective coatings for fruits and vf~g~tRhle~., rehydration aid for dry yeast; Tween 80 POE(20) sorbitan Illol~ool~dl~, a product of ICI
Americas, nonionic, (HLB=15) emulsifier for icings and fillings, whipped toppings, :~llu~ ga, dietary sup,ul~",~"l:,, flavors, gelatin desserts, poultry d~d~l ,e, i"g scald water, antifoam, crystallizing aid for salt; Acidan citric acid ester of monoglycerides, a product of Grinsted Products, anionic,(HLB=11.0) for frying margarine and meat emulsions; Aldos~e,~
MS-20 FG a POE 20 gycerol Illo~1o~ttlaldl~, a product of Lonza Inc., nonionic (HLB=13.0) used as a bakery and general food emulsifier; Capmul EMG, an ethoxylated GMS, a product of Capital City Products Co., nonionic (HLB=13.1), used as a dough colldiliu~ foryeast-raised baked goods;
Capmul POEL polyoxyethylene (20) sorbitan monolaurate (polysorbate 20), a product of Capital City Products Co., nonionic (HLB= 16.7) used as a solubilizer for flavors; Capmul POE-S polyoxyethylene (20) sorbitan monostearate (polysorbate 60), a product of Capital City Products 30 Co.,nonionic,(HLB=14.9) used in icings, frozen desserts, whipped toppings, and coatings; Clearate WDF soya lecithin, a product of W.A.Cleary Corp, nonionic (HLB=8.0) used in icings, cakes, and instant cocoa.
An effective percentage of surfactant for the composite is about 1% to 50% by weight of the composite. The amount of surfactant required has been found to vary somewhat with surfactant, with 5-10 wt % being required WO95/20328 2 1 82268 PC'r/llS95/01001 in some situatl-ons, with a lower surfactant perut:"~dge being effective in others, and with higher surfactant pe,.,~"Idg~s being better in still other situations. Beiow 1% of surfactant there is insufficient surfactant to satisfactorily modify the surface properties of the cellulose. As the 5 percentage of surfactant increases, the surface of the composite i"~ a~i"yly tends to approach the properties of the surfactant. The optimum surfactant peluel,ldge can be d~lt""i"ed without undue e~,ue, i" ,e, lldl;VI l; it changes with the particle size, the surfactant used, and the nature of the system the composite is to be used in are considered. At 10 high surfactant percentages, the properties of the surfactant can begin to dominate or become more dominant, especially if the particle size is large.
As the particle size decreases, the amount of surfactant required to provide sd~ d~;luly masking of the ul~desi,dble inherent properties of the cellulose increases. Thus, a 500 micron particle can be sdli~d~Lurily coated with 1%
15 surfactant, whereas a 1 micron particle requires a higher pt~ lldyt~ of surfactant to adequately cover the surface. As the particle size increases, adding the same percentage of surfactant as required for the small particle size results in the needless addition of unwanted calories found in the surfactant. Thus the preferred percentage of surfactant is within the range 20 of 1 wt % to 50 wt %, and a more preferred percentage of surfactant is within the range of 3% to 30% of the total, an even more preferred percentage of surfactant is within the range of 3 wt % to 20 wt %; and a most preferred percentage of surfactant is within the range of 5 to 15 wt %.
Copluceasill9 is dCCulIl~ ,ed by any of several physical processes.
25 These include co-plucessi"g a mixture of a cellulose with an emulsion, a suspension, or a solution of surfactant. Suitable processes, alone or in col"'vi"dlion, include irltensive co-milling of cellulose and surfactant, eitherwet or dry using a bead mill, such as a Dynomill, or a mechanofusion processor; high-intensity mixing using a Henschel, a Littleford-Day or other 30 suitable mixer; spray-drying; bulk co-drying using a fluid bed dryer or some other suitable dryer; fluid bed drying or ayylv,,,~rd~il,g using a Glatt dryer or other suitable dryer; air drying; freeze drying using a Stork dryer or other suitable dryer; or spray chilling of emulsified, or suspended cellulose and surfactant using a Niro or other suitable spray chiller, or by coextrusion of 35 the cellulose and the surfactant, using any one of a number of ~UIIIIII~I-;idlly WO 9S/20328 2 1 8 2 2 6 ~ PCT/US9S/OIO01 available extruders. When wet-p,u~essed, the liquid may be water, a non-aqueous solvent such as alcohol, or a mixture thereof. Agents that improve the co",, ' "~y of the cu",,uol1~"t~ may also be used in any of the above p,ucesses. A preferred process includes high-intensity mixing in an 5 aqueous solution followed by either co-spray drying, or high-intensity, dry co-milling.
Cu,u~uces~ g is required. The simple blending of cellulose and surfactant is not sufficient to produce the novel co",uosil~s of this invention.To fomm such a composite, the surfactant must be free to flow onto the 10 surface of the cellulose. Such flow can occur near, at, or above the melting temperature of the surfactant or it can occur if the surfactant is in solution or if the surfactant is dispersed or emulsified. A typical process used for making the cul,lluosilts of this invention involves a high shear with a temperature that is sufficient to melt, to soften, or to otherwise improve the 15 flow .l ~ard~ ,lics of the surfactant. The intensity must be sufficient to force ~ss(,i,~ii~n between the hydrophilic surface of the starting cellulose, and at least the less hydru,ul ,obic part of the surfactant molecule, requiring a significant energy input, either l"eul,d"ic~lly orthrough a solvent system.
As a general rule, the more unifomm the distribution of surfactant is 20 throughout the surfactanUcellulose system being co,u, uces:,ed, the better the composite. Absent such a distribution, the surfactant will tend to aggregate particles of surfactant rather than coat individual particles. A
high degree of surfactant distribution leads to a more effective use of the surfactant on the cellulose and it leads to a more unifomm composite particle 25 size distribution. A more uniform composite particle size distribution provides greater quality control in the food or other end product for the co" I,UObil~. Thus, the finer the surfactant dispersion or the greater the degree of emulsion in the co~lucessil ,g, the better the product will be.
Copruces:,i,lg creates a physical illl~ld~;liUII between the cellulose particle 30 and the surfactant; however, it is h~"uul~,e~ cl that it generally does not tend to create covalent chemical bonding.
It is critical to the invention that the resulting composite be substantially dried before use. Generally the composite has a maximum moisture content of less than about 1 û wt %, preferably less than about wt 6 %, and 35 most preferably in the range of 2-5 wt %. The drying process fixes the 8 2 1 ~2268 PCT/US9~101001 surfactant onto the surface of the cellulose in a manner that tends to prevent, or at least retard, its being stripped from the surface of the cellulose by solvent.
The resulting dry composite is a free-flowing powder that may be added 5 directly to a final-use system, such as, but not limited to, a food product.
Since the composite can be added as a dry powder, the mere use of such a composite will not a,U~ id~ly increase the moisture content of the food to which it is being added. Thus, the composite can be used in foods having extremely low moisture requirements, such as fat phase cu, l~uliul Is and 10 cookie fillings.
The composite can, however, be used in a mid-range or in a high moisture food, such as a pudding, a bread, a cake, a synup phase UVI ,r~liun, a margarine, a salad dressing, a non-dairy creamer, a mellorine, or a whipped dessert. Although a few products in this category may have 15 less than 3û weight percent water, in most cases, these foods have greater than 30 weight percent water.
In some of these products, the water is bound and is not available to disperse the composite. Available water is a term which describes not the absolute amount of water contained in a product, but rather the amount of 20 water in the product that is not ~;I ,e",i~lly bound.
The composite of this invention is a cellulose, the surface of which has been physically modified by a surfactant, with the composite assuming some of the surface properties ~,I,a,d~ri:,lic of the surfactant. For example, on the one hand, a cellulose c~p,ucessed with a hydrophilic 25 surfactant has a lipophobic character, easily dispersing in water without settling, but floating in oil without di~ ly, on the other hand, a neat cellulose clumps, rather than disperses in an oil, while a neat cellulose disperses in water with il)::~ldl lldl ,e~us settling. This novel surface characteristic of the col~,uce:,,,ed material is maintained even after it has 30 been washed in water. This would not be expected if the composite were merely a simple mixture. It is obtained because the composite is not a simple mixture, but a cellulose having the surfactant affixed thereto. Thus, the composite can be used in systems that have a mid-range moisture level, or a high moisture level.

WO 95/20328 2 ~ ~3 2 2 6 8 PCT/US9~/OIOOI
g Using the guidelines described herein, a composite can be prepared which effectively masks the objt:..liu"aL,le chalky taste and mouthfeel of cellulose, such as microcrystalline cellulose. Thus, a coprocessed cellulose dispersed in a food will not exhibit a chalky mouthfeel even when used in 5 high conc~"l~dlk,"s. This is true despite the opportunity, during the s~" ,eLi, I ,es extended ,u, uCeSail ,9 of the food, for the surfactant and the cellulose to become separated by dissolution of the surfactant in the food, or othenwise. In contrast, an unmodified cellulose added to a similar food c~" ")o~iLiol1 still has the chalky taste and the other properties of neat 1 0 cellulose.
The composite is used primarily as either a low calorie bulking agent or as a texturizer. In general, any food system may potentially be improved by using the composite to lower its fat and/or its caloric content, or to alter itsrheology or its texture~ Thus, the composite may be useful in a baked good 15 as a p, uces:,i"g agent, because the high HLB of the surfactant permits or improves the kneading of moist dough, while at the same time the cu"",o:,it~ is C~ JdliL I~ with and able to be incorporated into the structure of the finished baked good, where it serves as a bulking agent. The composite may be useful in a margarine having a mid-range or a high 20 moisture content as a pluces:,illy agent, as a texturizer, or simply as a bulking agent. Alternatively, in a liquid spread, or in a margarine, the ~,~" ~o:,ile may serve to stabilize the system, whether the system is an emulsion or a dispersion.
The composite is generally designed to be incorporated into those 25 systems that have an ill~ adidl~ or a high moisture level. Depending on the particular end use, 1 to 35 weight percent co" ,,uosiL~ can be used in such a food system. One to 20 wt % is preferred, while 1 to 10 wt % is most preferred. The peu,e~d~e used will be a function of the desired caloric and surface ~ dldul~ri~Lk;a of the finished food. The usage level will 30 be lower in those instances where the composite is used in conjunction with other bulking agents or the composite is used as a bulking agent in a food that has a low fat content to begin with. The usage level will be higher where the composite is the sole bulking agent.
Industrial and other non-food uses are also ~;o"ltl",pldL~d. Potential 35 uses include systems having an mid-range or high moisture content, such WO 95120328 2 1 8 2 2 6 8 ~ YS/olool ~

as the following: water based lotions, ointments, cosmetic facial creams.
The ability to act as a fine~y-dispersible source of surfactant can be important in such systems.
Other uses are s~lg~ect~d by the list of surfactants reported in McCutcheon's, since the composite has many of the characteristics of the surfactant it is made of. Thus, any use accorded the emulsifier is potentially a use for the composite.
Because the ratio of surfactant to cellulose in the composite is variable within broad limits, by tailoring the HLB and cu" ,posiliol1 of the surfactant 1 û portion of the mixture, and by choosing the particle size of the cellulosecomponent, cu, I l, "' " y with particular systems can be optimized for any cu,,lt ,,,luldL~d end use. This tailoring can be dcco" "Jli;,l ,ed without undueexpe, i" ,t~ dliùl~ simply by choosing surfactants and particle sizes otherwise known to be effective in the particular system. Such procedures are known in the art. For example, methods of selecting surfactants, and some s~lg~P~tinns for certain food systems, can be found at p. 404 in the "CRC
Handbook of Food Additives" (T E Furia, ed.; second edition, volume l;
CRC Press, Cleveland; 1972). HLB is described by Rosen ("Surfactants and Interfacial Phenomena," Wiley, NY, 1978; p. 241-49). Flack and Krog (Lipid Tech. 2 p 11-13, 1990) describe selection of emulsifiers. A list of suitable emulsifiers, and suggestions for their use in particular foods, can be found in industry listings, such as McCutcheon's Emulsifiers and Detergents (MC Publishing, Glen Rock, NJ).
All suitable copruces~ g methods resuit in the fommation of a surfactant layer over at least part of the cellulose particle's surface. This layer, which may be either a continuous or a discontinuous layer, is suflicient to modify the general surface .:l ,a,d.;~ .lics of the cellulose particle, and is generally hydrophilic, but may in sorne instances be lipophilic. As a result, the composite bulking agent, consisting of the co,ulucessed cellulose and surfactant, is generally compatible with mid-range and high moisture content systems. The co,ulucessecl material is very flexible, in that the HLB
of the coplucessed material can be adjusted during its manufacture to have a HLB suitable for a particular use, simply by selecting the HLB or other properties of the surfactant used. The COpluC~5~i"9 step may also be used to modify or to tailor the composite functionality in food by controlling the WO95/20328 2 ~ ~2268 PCT~uSg~/olool particle size, the particle size distribution, the particle shape, and the irlylt~dielllb used.
Compared to cellulose alone or to a cellulose and a surfactant added separately to a food system, the cop,ucesbed material improves the taste of the finished food by a reduction or an absence of the well-known dryness or astringency which is inherent in cellulosic materials under low-moisture conditions. This allows the use ûf cellulose as a bulking agent in materials where it is desirable but was previously not ~:cert~hl~ and especially allows the use of higher levels of cellulose. Thus, while prior-art cellulose lû can be obje~;liol1dble above a few percent, the coplucebsed Culll,uObi~iOI- of the invention can be used at levels of 10 to 20% when the d,U,UI Upl id surfactant is selected.
In addition, the composite can make a significant improvement in the texture of the food, especially in the mouthfeel and in the melting properties of the food. The composite can also improve the rheology of the food being processed by positively aflecting mixing, forming, filling, packaging, or other p, ucesbil ,9 pa, dl I It~ltll b. The composite may alsû improve the rheology ofthe finished food. For example in low fat margarine, the use of the composite in a margarine can biyl li~i~.dl Illy reduce the viscosity of the margarine despite the addition of higher levels of solids, thereby improving the coating properties of the margarine, without affecting its taste or mouthfeel.
The inventive cop,J~,ebbed material, if made from an a~J,uluplidlt~ HLB
level surfactant, readily disperses in an mid-range or a high moisture food.
In contrast, the ull~lucessed cellulose alone, and often the surfactant itself, may be poorly rlicrercihl~ in such systems. The copruc~ssed material further provides an improvement some food systems, by serving as a processing agent, a texturizer, a stabilizer, a low calorie bulking agent, or byserving as some uullllJilldliull of these functions.
The following examples are intended as a further illustration of the invention, but not as a limitation on the scope of the invention. All parts and pt!r.;~, lldy~S in the examples, and throughout this cre~:if~ tion and claims, are by weight, and all temperatures are in degrees centigrade, unless otherwise indicated.

2 ~ 32268 WO 95~20328 PCT/US95/01001 FY~rn~le 1 Prep~r~tion of a Co~l~ucess~d C ~ CP Sllrf~t~rlt Ingredient Avicel3 FD 006 microcrystalline cellulose a product of FMC
5 Corporation has an average particle size within the range of about 5 to 10 microns. Of this material 1846.15 9. was dispersed in 11,287.15 9. of deionized water that had been heated to 82.2--93.3~C (1 80-200F). The di5,ue~5i~l~ was ~,ucessed using a Giflord-Woods Colloid Mill set at 70%
speed (df,uru~ ldluly 490û rpm) and at 4û mil clearance. Then 200 g. of a 10 surface active agent, a Polycon S6ûK sorbitan monostearate a product of Witco Corporation having an HLB about 4.7 was first heated to 76.7QC
(1 70F), then added to the Avicel dispersion in the colloid mill. The mixture of dispersed Avicel and emulsifier was Illdil IIGil ,ed at a temperature of 71.1ÇC (16ûF) to keep the emulsifier above its melting point and in a liquid state. The miY~ture was then hu,,,oyer,i~d at 60.08-65.6C (140-150F) using a Manton-Gaulin ho",oyt:"i~erset at 17236 kPa (2500 pounds per square inch) (13790 kPa (200û psi) first stage, 3447 kPa (500 psi) second stage). The h~llloyt",i~tld mixture at 6û.ûQC (140F) was then pumped by a Moyno pump from a holding tank to the spray head of a two-fluid nozzle 20 atomizer that was located in a Stork Bowen 91 cm (3 foot) diameter spray dryer. The material was a~omized at 680 kPa (90 psi) air pressure using a .254 cm (0.1 inch) nozzle and then dried at 1 75C inlet temperature and 9ûC outlet temperature. The final material was dried to 2-4% moisture and was screened through a U.S. 60 mesh screen to produce a fine free flowing 25 powder. This material can be used for a confectionery filling such as for a caramel a peanut butter filling or a spread.
EY~rrlDle 2 Cov,ucessed In~redient from a Cellulose Floc Eight hundred fifty grams of Solka Floc3 2û0 FCC cellulose powder, a product of Fiber Sales and Development Corporation a subsidiary of Protein Te.;l " l~loyit:s, having a mean particle size 35 u was slurried into 9ûoo grams of water heated to a temperature of 93.3-C (20bF). One 35 hundred-fifty grams of sorbitan monostearate a lipophilic surfactant having WO 9S/20328 2 1 ~ 2 2 6 8 PCT/I~S95101001 a HLB of about 4.7 and a melting point of 54.4-C (130F), was melted and gradually added to the hot cellulosic slurry circulating through a Gifford Wood colloid mill (10 mil clearance) to produce ",e~ a~ ,dl em~ of the surfactant in the continuous water phase. The resulting emulsion was passed through a two stage Manton Gaulin ll~",o~ e,- first at 17236 kPa (2500 psi) then at 3447 kPa (500 psi), and then spray dried to form a powder.
The spray drying was perfommed as follows: The h~" ,og~ ed slurry was atomized by feeding it at 680 kPa (90 psi) atomizing air pressure to a 91 cm (3 foot) Bowen spray dryer having a nozzle with a .254 cm (0.1 inch) dlullli~dliol~ opening . The slurry was fed to the dryer by means of a variable feed Moyno pump at a rate to provide the desired outlet temperature. The operating inlet and outlet air temperatures of the spray dryer were about 1 50QC and 80-C, ,t,~,ue.,ti,r~ily. A free-flowing powder was obtained.
C5s~ y normal cellulose particles were observed when the free flowing spray dried powder was placed on a microslide and examined Illi~lusco~ l'y. Heat applied directly to the microslide with a hair dryer liquefied the particle surface layer and produced a puddling of material at the bottom of the cellulose particles when the melt point of the lipid layer was ~Y~eede~l The spray dried powder c~, lldil)il 19 85% cellulose and 15%
sorbitan Ino~ dldl~ was reconstituted in water at 10% solids by vigorous hand-stirring. The cu,ulucessed powder tended to float and to collect on the surface of the water. As a control, uncoated (not cc",rucesbed) cellulose powder was added to water; it readily dispersed, swelled and remained suspended for several minutes.
F~rf~rnple 3 Dry Corul ~ C~ U
30 Mechano Fusion is a ~.,l ll ,ology for cop, O~e:.:,i"g two or more materials to obtain a modified material in which one of the materials is - deposited onto the surface of another. The technology is based on using high intensity mixing and a compaction device. Ninety grams of Avicel~
FDû06 microcrystalline cellulose, a product of FMC Corporation, and 10 grams of Polycon~) 60 sorbitan monostearate, a product of Witco Corp.

W095/20328 2 1 82268 PCT/US9~/01001 having an HLB of about 4.7, were dry blended and placed in the Mechano Fusion(~ AM-15 ~;oplucessor, a product of I l~sohc.~d Micron l"l~l"dliol~al Inc. Shear was generated by the high intensity mixing and cor,,,uaulioll and was monitored by an increase in the temperature of the powder. The 5 powder was mixed, CGI I ,I.a.;l~d, and scraped off of the wails of the chamber and the process was repeated. During the process, the temperature increased because of the intense shear. For this particular sample the process was stopped after the temperature reached 71.1 ~C (1 60F) for 5 minutes, which allowed the surfactant to melt.
The resulting dry, cup,ucessed powder dispersed easily in oil, siu~ I 'iUdl Illy faster than microcrystalline cellulose alone. When added to water the col ,ucessed powder floated on the surface; it would wet and settle to the bottom of the flask only after prolonged stirring; however, a non-co~,ucessed cellulose, such as the Avicelt3) FD006 microcrystalline 15 cellulose, settled to the bottom i,,,,,,edic-l~ly. This water washed composite, after prolonged high shear stirring in water and after the water was decanted, was air dried to a constant weight. This dried powder also would not wet easily when added to water indicating that the surface of the cop,ucesbed microcrystalline cellulose was still modified compared to 20 untreated microcrystalline cellulose.
Fx~rnple 4 Cu~u,u~esbi"g in a Non-A~ueous P,ucesbi"u Fluid An altemative method for coating MCC with a surfactant is by dissolving the surfactant in a solvent, adding the dissolved surfactant to MCC, mixing the MCC with the surfactant and evaporating the solvent. Thus, 10 9 of Polycon 60~) sorbitan " ~ul lObl~:dl dl~, a product of Witco Corp having an HLB of about 4.7, was dissolved in 100 9 of 2-propanol at 60C. Then 90 9 of fine grind MCC was added to the solution and stirred with a laboratory mixer for 5 min. The resulting paste was spread in a 15 cm (6 inch) cake baking dish and dried at 5ûC. The resulting powder was evaluated in a manner described in Example 3. The powder perfonmed very similarly to the powder in Example 3.

WO 95120328 2 ~ 8 2 2 6 8 PCTtOS95101001 F~Rrnple 5 Use in P~Rnllt Rutter.
A sample of coprocessed microcrystalline cellulose composite prepared 5 as in Example 1 was i,,co,,uo,dLed and tested in a fommulation for reduced fat peanut butter as a bulking agent according to the following procedure:
To 100 g of a cul "" ,~, Uidl creamy peanut butter was added 10 g of the composite; and, as a control, 10 9 of the parent, non cuu,ucessed cellulose was added to a COI~a~ ulldi~g 100 9 sample of the same cu"""~,-,ial 10 'creamy' peanut butter. The samples were mixed in a Hobart mixer for 10 minutes at speed #1; then mixed for 30 minutes at speed #2. Between mixing sequences, any wall build-up was retumed to the general mixture using a spatula.
The product with the composite had a creamy texture and was 5 smoother than a c~" ,pa, dL,le material made using the parent cellulose. The sample made with cellulose alone was dry and chalky, was slower to melt, and was more viscous after melting, compared to the parent peanut butter or to the peanut butter made with the composite.
F~Rrnples 6 (a-o) Use in ChO~ Rtf!
Cup~uuessed co""uosiliol~s and control c~"~po~iliol1s using cellulose were used in the following procedure for making chocolate. The amounts and p~`u,uo~liul~s of the various non-cellulose i,Iylt~ -are variable in the art. In the following example of a basic chocolate recipe, cellulose or a coplu~essed cellulose/surfactant ingredient is assumed to be added at 10%
of the weight of the entire co~uu~iLivll. Addition of cellulose-based i, Iyl tldi~l ,ts at other levels (5%, 13%) was also done; the d,U~I U~dl I Idltl use levels can be found simply by altering the weight of cellulose added.
1. Mix chocolate liquor (9%), sugar (45%), milk powder (for milk chocolate) (14%), a portion of cocoa butter (about 15%, of a final total of about 22%), and cop, ocessed material or control cellulose (at 10% when present), in a Sigma/~ mixer for 10 to 20 minutes with a jacket temperature 35 set at 54.4C (130 F). (Dry i"yl~di~ r are plt,bl~l~ded prior to mixing.) ~10 95120328 2 ~ 8 2 2:~ 8 PCT/US95101001 Adjust the cu"~ "cy of the final dough mass with either added cocoa butter or a longer mixing time.
2. Refine the dough mass il"",edid~ly on a Day 5'' x 12", 3- roll refiner.
Adjust the feeder rolls to deliver consistent mass to refining rolls; adjust therefining rolls to reduce the particle size to a unifomm minimum of 20 microns.
For milk chocolate, cooling water at 14.4C (58F) may be needed to maintain a finished refined mix temperature of under 60.0C (1 40F); dark chocolate can be ,u,ucessed at a higher temperature.
3.& 4. Conching 1 and 2: Conch in either of two continuous prucessol:, set in series for a continuous process; or conch for 8-12 hour in a Sigma mixer for a batch process. First, set to dry conch; second set to wet conch:
add cocoa butter (the rest of the 7% saved from the first step) and lecithin (û.5%) if required to reduce process viscosity in the finish conch. Product temperature during the process should not exceed 87.8C (19ûF) for dark chocolate, or 65.6C (150F) for milk chocolate.
5. Temper the finished chocolate as follows: Pour out about 2/3 of the warm finished chocolate onto a marble table. Spread the chocolate into a thin layer about 64 cm (1/4 inch) deep onto the table. Work the chocolate by scraping and ,u~,u,ua,ii"9 until the mass is cooled to 30.0C (86F) for dark chocolate and 27.8C (82F) for milk chocolate. This will form stable seed crystals of cocoa butter. Reintroduce this cooled mass back into the container and mix vigorously with the rest of the chocolate. The final temperature should reach 33.3C (92F) for dark chocolate and 30.0 (86F) for mi~k chocolate in order for the entire mass to now crystallize into the most stable crystal fomm for cocoa butter.
6. Pour the tempered chocolate into moulds and tap to even the mass and remove excess air. Cool quickly with good ventilation at 1 8.3C (65F).
Cooling will take about 40 minutes. Gently twist and remove the cooled chocolate from the moulds once the chocolate has fully cù, Illd.;lt,d, the store the chocolate at 21.1C (70F) to develop optimum gloss and maintain proper temper.
The finished chocolate product produced with a cu~.,ucessed cellulose/surfactant material showed several improvements over a chocolate product with cellulose alone. In some variables, it was also an improvement over conventional chocolate. Among these improvements is a wogs~20328 2 1 822~ P ~

lower process viscosity and yield value, which can be dramatic at 10% and above of the cuu,ucessed material, which is superior to control material containing cellulose alone. These improvements make it much easier to coat cu"~ iollely to a defined thickness and uniformity with chocolate 5 Cullld;llill9 the inventive culllluositiol~. In addition, with the co~lucessedmaterial, in contrast to cellulose, a higher level of non-nutritive material canbe i, Icul,uo,dL~d without adverse taste effects, which leads to a greater reduction of fat and total calories for the finished food.
Also, the coplucessed material d~lllulla~ldled a great stability in use. In 10 the extended ~,uces~i"g required to make chocolate, there was ample opportunity for the surfactant to become detached from the surface of the cellulose. It is evident from the results of the testing shown below that at least an effective layer of surfactant remained on the cellulose, so that it didnot become agy,~ydl~d and did not revert to the taste of Ul ", lo ii~i~d 1 5 celiulose.
Sensory Ev~ tin~ of Milk Choc~l~t~c Samples of milk chocolate made by the above method with cop, u.,essed col "po~iliuns and with cellulose were evaluated r~ cly for taste and texture. C~,u,uces~i"g was by the method of Example 1, using the Avicel~)FD006 microcrystalline cellulose of Example 1, or a related material Avicel(g) FD008 microcrystalline cellulose, having a siy, ,i~i~,c,, Illy larger median particle size (8 ~) than FDOû6 (about 6 ,u). Particle sizes 25 were measured on a Horiba 7000 particle analyser. The results are reported in Table 1.
In Table 1, "#" denotes an example number, "ratio" denotes the wei~ht percent surfactant in the cup,ucessed c~,,,,uo~iliol1~ and "% in Choc"
denotes the amount of cellulose or copluces:,ed material added as in step 30 1. Evaluation was by an expert infommal sensory evaluation panel.

WO95120328 21 82268 PCI'IUS95/01001 Ia~QL
Effect Df ~ tiYes in ch # Cellulose ~ rt~t F~tir % in Chor FV~I"~ti~ ~
6a (milk chocolate control, no additives) none (standard of reference) 6b FD006 (none) 10% less taste, slow melt,slightly chalky 6c FD006 ~none) 5% difference less, but still detectable 6d FD006 sorbitan ",olloOI~a,dle 20% 6% no ~ i"ess, like standard 6e FD006 sorbitan monostearate 20% 10% no chalkiness; a little greasy 15 6f. FD006 sorbitan ~ )llOOIe~aldl~ 10% 10% Otandard - no dt!le~,ldbld difference 69 FD006 sorbitan monostearate 6% 6% slow melting, palate adhesion 6h FD006 sorbitan monostearate 6% 4% almost standard 6i FD006 soy lecithin 20% 6% oxidized lecithin taste; not chalky 6j FD006 sodium stearoyl lactylate 20% 6% detergent off-taste, not chalky 6k FD006 glycerine 10% 6% off flavor, waxy texture 61.FD006 polydextrose 20% 6% poor texture, off flavor 6m FD006 ~ldlludt~ 10% 6% very chalky, gritty 6n FD100 (none) 4% very chalky, dry These tests show that:
1. With a preferred surfactant for a particular food, in this case sorbitan monostearate for milk chocolate, very high levels (at least 10%) of a co,l~r,.~eOOed cellulose/surfactant ingredient can be incorporated with no 35 effect on texture or taste.

W095~20328 21 8 2 2 6 8 PCINS95/01001 2. With other surfactants diflering in HLB, poor taste can result, even if ,e:,s is masked. The most c~lcceccfl ll surfactant employed in this Example 6, sorbitan mu,,osl~d,dl~, had a HLB of about 4.7. Emulsilac SK, sodium stearoyl lactate, a Witco product that has an HLB of 20 was used, 5 and it appeared to work better as moisture levels increase. Lecithin with an HLB of about 5 and mono,di-glycerides with an HLB of about 2.8 gave taste notes intrinsic to their c~ )o::,iliol~5. Surfactant intrinsic taste is also a variable commonly cu, Isicler~d in food manufacture.
3. Co~ ,ces~i"g with materials not of the invention, as in samples 6k, 10 61 and 6m, failed to mask the chalky taste of the cellulose and/or imparted a bad texture, even at low use levels.
EY~rnFle 7 PrP.r~r~ti~ of .~rnples for Ql l~ntit-': ^ EvA~ t~ of Sensor,v Effects A standard simple test system was used and prepared by the following recipe. In a 600 ml. beaker, 250 grams. of a hard fat, cocoa butter, was melted by heating on a heating mantle. With constant mixing, using a Caframo mixer set at 500-1000 rpm speed, a quantity of 12.5 grams., 25.0 20 grams., or 50 grams., of the cop,ucessed ingredient was added and dispersed in the melted fat by stirring. The fat was at a temperature of 48.8QC-60.0QC (120QF - 140QF), which is above the melting point of cocoa butter.
The me~ted fat containing the dispersed material was poured into forms 25 of about 2.54 cm (1 inch) square (small polyethylene weighting boats). The samples were then set in a freezer for 30 minutes to 1 hour to 'setl the dispersed material in the fat. These samples with varying levels of il Iyl ~ditll Itb were tasted by a specific sensory protocol to characterize andquantify dir~ ces.
FY~le 8 OLI~ntit~tive Senso~y RP~:I lltc A fommal sensory protocol was used to quantitify taste and texture 35 di~er~"ces, using standard sensory panel testing methods. This sensory ... . .. . .

Wo 9S/20328 2 1 8 2 2 6 8 PCTIUS9~101001 ~

protocol identified three groups of attributes affecting the mouthfeel, which were important in ~"del:,Ld,~di"g the effect of illcul~oldlillg cellulosic materials in a non-aqueous/low moisture system. These attribuee groups were a~l,i"g~"cy-related, described as drying, roughing, puckering;
5 particle-related, described by overdll amount of particles, size, .;l -'k:. ,ess;
and melt- related, described by melt rate, melt Collbi~ Cy (homogeneity), and by residual mouth-coating.
The results of the testing showed improved mouth feel ~I,a,d.l~ ,lics in 10 all three attribute groups. Cellulose alone had a ~ùl~sid~,dule gritty or chalky feel dt,~enui"g on the particle size. The co~,ucessed cellulose/surfactant material siy, li~i~,dl Illy reduced those effects. There was also an improvement (decrease) of the ~drying, roughing, puckering" effect especially at the higher use levels of the cu,u,ucessed material in the cocoa 15 butter medium. Finally, there was an improvement in melt consistency by using a cu~,ruc~ssed material. All these improvements together gave a much more palatable texture.
The averaged results obtained by nine taste testers on the variable "chalky" were obtained, using materials prepared as in Example 7. The 20 cup,uce:,:,ed illyltdi~ , were prepared as in Example 1, using Avicel~
FD006 microcrystalline cellulose ("cellulose"), a product of FMC Corporation cu~,,uce~sed with 10% of sorbitan ",onoal~d,dl~ (sample US"). Results are shown in Table 2. The numbers obtained are the perceived "~ 'k:. ,es:,", higher numbers indicate a more chalky mouthfeel. Note that the perceived 25 values of the control (no additive) material vary between tests over a range of 0.7 units.
3û

WO 95120328 2 ~ 8 2 2 6 8 PCrlUS95/01001 PRI~ive Ch~lkiness tive tyr~e: CP~ CR OnIY Cu~uc.3ssed "S"
additive use level:
no-additive control 2.4 1.7 5% 2.9 2.1 1 0% 4.8 2.7 10 20% 7.2 2.7 At 5% addition, the u",u,ucessed Gellulose was not significantly chalkier than the base cocoa butter; however, at 10% and 20% addition, the cellulose-only samples were very :,iy" " Illy chalky. The copruce~sed 15 material was similar to the no-cellulose control at a low level of addition; at higher levels, however, the cuplucessed material increased in ul l " ,ess only slowly with use level, whereas the cellulose-only control increased rapidly in chalkiness with increasing use level; and even at a use level of 20% the co~rucess~d sample was not aiyl liri~;dnlly higher than the control 20 level, while the cellulose-only sample was :jiy~iricdl Illy chalkier.
EY~rnrl~ 9 Dispersion of S~ t~nt A cop, ucessed material was prepared as in Example 1 with the exception that a small amount of the oil-soluble dye Oil Red O was used with the surfactant. As a control, the surfactant, sorbitan monostearate, was melted, mixed with an equivalent amount of dye, cooled, and cut up into pieces. When added to a room temperature liquid soybean oil, the co~,ucessed cellulose-surfactant ingredient easily dispersed, producing a smooth viscous suspension, and the dye was extracted from the particles into the oil. When pieces of dyed sorbitan monostearate were dispersed into room temperature oil, the pieces illlllledidlt:ly settled to the bottom of the container without dissolution of the surfactant, and the dye was not 35 siy~ d"lly extracted from the particles. When the solution was heated, W095120328 2 1 82268 PCTIUS95/OlO01 the particles dissolved and the dye was extracted. This d~ oll~Lldl~s that the cu~,uc~ssed material of the invention can also act as a method of dispersing surfactants into a food or other system.
FY~rnple 1 Q
Fat Ph~cP Truffle The following is one method for preparing a fat phase truffle. Dark chocolate is heated in a, lli~;lu.~ C set at full power for 5 minutes to heat itto a temperature of 54C, then placed in a bowl and cooled to 32-C. Nut paste, melted vegetable fat, and flavoring are then added, and the mixture is mixed using a Hobart paddle mixer, first at about speed 1. The mixer speed is then increased to speed 2, with either the composite or the microcrystalline cellulose being added with mixing.
The admixture is poured into and spread in a shallow pan; then it is cooled to 30-C or lower, until it is sufficiently fimm to scoop with a cookie dropper or a melon scooper; after which it is rolled and dusted with a cocoa powder, using dutched cocoa powder, which contains 10-12% fat.
The truffle containing the composite tastes the same as the tnuffle that contains no cellulose ingredient, and has a better taste and texture than cellulose alone; in this example the use of either the neat cellulose or the composite results in a product having an dp,ulu,~ ldl~ly 10% reduction in fat in the formula, as compared to the control.
~
F~t Ph~CP Tr~fflP
Illylt:di~llts Control Neat Ce~lulose Composite o/OI grams /O/ grams %I grams Dark Chocolate 62.18% 56.99% 56.g9%
12ûO grams 1100 grams 1 100 grams Hazelnut Paste 31.09% 31.09% 31.09%
600 grams 600 grams 600 grams WO 95120328 2 1 8 2 2 ~ 8 PCTIUS9~/01001 Hydrogenated 6.22 % 1.45% 1.45%
Coconut Oil 120 grams 28 grams 28 grams Rum Flavor 0.52% 0.52% 0.52%
10 grams - 10 grams 10 grams Composite 0% 0% 9.95%
0.00 grams 0.00 grams 192 grams Neat Cellulose % 9.95% 0%
0.00 grams 192 grams 0.00 grams Total 100.00% 100.00% 100.00%
1930 grams 1930 grams 1930 grams Prefenred illyl~di~ll;d.
Dark chocolate couverture Pure hazelnut paste 5 Partially hydrogenated palm kerneUcoconut, Pureco 90/92, a product of Karlshamns Co.
Natural and artificial Jamaican rum extract FA 34, a product of Virginia Dare.
Avi~el3~"i~ ,u~.,ystalline cellulose, Avicel is a l,dd~l"alk of the FMC
1 0 Corporation.
Composite: 90% Aviul7'~" ,i- ~u~ ,ystalline cellulose/ 10% sorbitan IllUIlO~ dldtt~.
FY~rnple 1 1 Caramel is a synup phase confection having a sugar synup base of water soluble c~" ,~ùl1~1 ,ts. Into this base other materials are dispersed to fomm taste and texture. These C~"~pOI1t",ts include sweetened col1dtsl1sed 20 milk and butter oil. The milk solids spe~ i~ically the proteins in the milk solids, react with the reducing sugars to produce the Maillard reaction known as '~ a,,,,eli~dliu,~.' That reaction provldes the characteristic color and flavor of cammel. The butter oil provides luibricity to the co, 1~t~1tiV115.In a caramel, the composite functions as a texturizer, which pemmits the 25 production of a higher moisture fommula, thus giving the manufacturer an .

wo 95/20328 2 1 8 2 2 6 8 PCIIUS95/01001 opportunity to reduce the cost of the caramel. The higher moisture also pemmits a process time reduction because not as much water has to be boiled off to get the proper structure for the soft caramel. Typically each caramel has the same i"y,t~die"l~i but different degrees of softness, 5 s~",t~li",es called ~llc~ 5s, which is controlled by the Illodifi~dLi~,) of the moisture content. Typically, softness varies with moisture content over a range of from 6 to 12 % moisture based on the weight of the caramel, with very noticeable changes in the texture and flow ullald~ , of the caramel as it increases in overall moisture content at 2% il~
The use of the composite provides a higher moisture caramel with the same texture and flow chard~ ,s as a lower moisture caramel; thus,a caramel can be made that will have similar texture and flow properties as a caramel that has an C,UplUXillldll~ly 2 % lower overall moisture content. For example, this product permits the production of a caramel with 14%
15 moisture, that will have the same texture and flow as a traditional caramel having 12 % moisture. The composite pemmits control of graining and cold flow.The texture of the caramel made with the composite has d,U,UlU~illldl~ly 2% more moisture and 33% less fat than does the control, and is as good as the control. The composite also provides better tooth release and eating 20 quality.
The caramel is prepared by first dissolving salt and then dissolving sugar in water. The solution is brought to a boil at 11 oec. While l,.a:.,lcli"i"g this temperature, the following illyl~dit~ are added with stirring: corn syrup, followed by lecithin, sweet colldt"lsed skim milk, butter 25 oil, and then a slurr,v of composite dispersed in 200 grams of water. The resultantmixtureiscookedto110eC,andisthenca""~ edat118QCwitha controlled cook time of about 21 minutes. Then 200 grams of water is added and the mixture is quickly brought to a reboil at 11 8QC for 12 minutes, except that for the caramel containing 10% composite reboil 30 occurs at 114QC. Vanilla is then added with stirring, followed by cooling themixture to goec~ This mixture is then transferred onto a slightly greased sheet tray, cooled to room temperature, and cut to any desired shape.
The caramel containing the composite is comparable in taste and texture to the caramel without the composite, and has a better texture than 35 caramel with cellulose alone.

WO 95/20328 2 1 8 22 6 8 r~"~l~ ''tlOOI
-2~ -~g Caramel I~yl~di~llL~ Control Composite Composite - /O/grams /Olgrams /Olgrams Sugar 20.21% 18.94% 18.94%
(6809) (6809) (6809) Water 13.44% 18.89% 18.89%
(4529) (6789) (6789) 63 DE Corn Syrup 33.65% 31.53% 31.53%
(11329) (11329) (1132g) ed 20.21% 18.94% 18.94%
Condensed (6809) (6809) (6809) Skim Milk Butter Oil 11.77% 6.69% 6.69%
(3969) (2409) (2409) Vanilla 0.30% 0.28% 0.28%
(109) (109) (109) Lecithin DA 51 0.21% 0.19% 0.19%
(79) (79) (79) Salt 0.21% 0.19% 0.17%
(79) (79) (79) Composite 0% 0% 4.35%

(09) (09) (156.09) Neat Cellulose 0% 4.35% 0%
0.00 9 156.0 9 0.00 9 Total 100% 100%, 100%
(33649) (3590g) (35909) Preferred illyl~
Dixie Crystals extra fine granular sugar, Savannah Sugar Refinery, 5 Savannah Foods and Industries, Inc.
Staley Sweetose 4300, 63DE corn syrup, A.E. Staley Manufacturing, Co.
Sweetened c~"~dtll ,~ed skim milk, Galloway Co.
Anhydrous milk fat, Mid-America Farms Two-fold vanilla extract, Virginia Dare . .

WO95120328 2 ~ 82268 PCTIUS9~/01001 Metarin DA51 lecithin, a product of Lucas Meyer, Inc.
Premier fine flake salt, Cargill Salt Division Avicel~ FD 006 microcrystalline cellulose. Avicel is a trademark of the FMC Corporation.
Atmos(~150 K glycerol ~ùl~o~ ardl~ having an HLB of 3.5. Atmos is a Ildd~l"a,k of Witco Corporation.
Composite is a particle with a median size of a,cl.lu,~i,,,d~ly 1û micron that is an 90/10 w/w Avicel(i D FD008 microcrystalline cellulose/Atmos(!~1 50K
glycerol monostearate.
EY~rnple 12 Fud~e Fudge, like caramel, is a synup phase co"tt,~.liol-, however, unlike caramel, fudge includes sugar crystals to shorten its texture; as a consequence, fudge is sometime referred to as a grained confection.
The fudge is prepared by first dissolving salt and then dissolving sugar in water. The solution is brought to a boil at 11 ûQC. While maintaining this temperature, the following ingredients are added: corn synup, lecithin, sweet col-d~"sed skim milk, and butter oil; then followed by a sluny of the c~" ",osilt:, which slurry hacl been prepared by dispersing the composite in 200 grams of water. The resultant mixture is first cooked to 110QC, and then Cd~ ed at 115QC. Then 20û grams of water is added and the mixture is quickly brought to a reboil at 11 8QC for 12 minutes, except that forthe 10% composite containing fudge, reboil occurs in 7 minutes at 114QC.
Vanilla is then added with s~irring, followed by cooling the mixture to 90QC.
Add icing sugar predispersed in sorbitol to set the sugar crystals to grain.
This mixture is then poured onto a slightly greased sheet tray, cooled to room temmperature, and cut to any desired shape.
3û The recipe used for the control and two different products, one containing a composite, the other containing a neat cellulose, are described in Table 5. The fudge containing the composite has d,UUlU~illldlt~ly 2%
higher moisture and ~ ,, lit;Cdl Illy (67%) less fat than the control; yet, the fudge containing the composite is co",t,aldble in taste and texture to the control and has a better texture than does the sample with cellulose alone.

WO 95120328 2 ~ 8 2 2 6 8 PCTIUS95/01001 Iak~
Fudge Illyl~di~ Control Neat Composite Cellulose /O/grams %Igrams Sugar 25.04% 18.54% 18.54%
(11329) (1 1329) (1 1329) Water 17.52% 38.92% 38.92%
(7929) (23769) (23769) 63 DE Com 25.04% 18.54% 18.54%
Synup (11329) (11329) 11329 S~va~ ed 15.04% 11.14% 11.14%
Condensed (6809) (6809) (6809) Skim Milk Butter Oil 11.77% 1.96% 1.96%
(5329) (1 1 9.69) (1 1 9.69) Icing Sugar/ 2.50% 1.85% 1.85%
Fondant (113.2) (113.29) (113.29) Sorbitol 2.50% 1.85% 1.85%
(113.29) (113.2g) (1 13.2g) Vanilla 0.22% 0.16% 0.16%
(1 g) (1 og) ( 109) Lecithin DA51 0.19% 0.14% 0.14%
(8.5g) (8.5g) (8.5g) Salt 0.19% 0.14% 0.14%
(8.59) (8.59) (8.59) Composite 0% 0.00% 6.75%
(9) (09) (412.49) Neat Cellulose 0% 6.75% 0%
(0.00 9) (412.4 9) (o.oo 9) Total 100% 100% 100%
(4521.49) (6105.49) (6105.49) WO95/20328 2 ~ 82268 F~~ '[inOI ~

Preferred illyl~di~llL~.
Dixie Crystals extra fine granular sugar, Savannah Sugar Refiner, Savannah Foods and Industries, Inc.
Staley Sweetose 4300, 63DE corn synup, A.E. Staley Manufacturing 5 Co.
S~ "ed ~iun.i~llsed skim milk 1 2X fondant and icing sugar Neosorb liquid sorbitol, 70/02, Roquette Corp.
Anhydrous milk fat Two-fold vanilla extract, Virginia Dare Metarin DA51 lecithin, a product of Lucas Meyer, Inc.
Premier fine flake salt Avicel(~ FDO08 microcrystalline cellulose, Avicel is a trademark of the FMC Corporation Atmos~150K glycerol Illullo~ aldlt! having an HLB of 3.5. Atmos is a Ll ddt:~ I Idl k of Witco Corporation.
Composite is a particle with a median size of d,UptU~ Idlt~ly 1 0 micron that is an 90110 w/w Avicel~9 FD008 microcrystalline celluloselAtmos~1 50K
glycerol IllUIlO~ dld~
FY~nple 13 Nougat Use the following procedure and the recipe provided in Table 6 to make 25 a nougat. First p,t!di~ e the microcrystalline cellulose control or the composite in enough water to make a slurry or a paste. Dissolve sugar in water; add conn syrup and malt and cook to 1 26C. Add the p,t~ yer~ed microcrystalline cellulose control or the composite at this time. Dissolve egg albumen in water and invert sugar and whip in a Hobart mixer with a wire 30 whip, starting with the slowest speed but ~,ug,~ ,i"g to the highest speed for the final whip. Then add cooked syrup and whip to a density of 0.4-0.5, again mixing at the highest speed. Then add cocoa powder and icing sugar; follow this with fat addition with slow mixing. The fat must be melted to a liquid before this addition; then transfer the flnal mixture onto a slightly 35 greased waxed or poly coated paper; cover overnight; then cool, cut to WO 95120328 2 1 ~ 2 2 5 8 PCTIUS95101001 shape, and enrobe in chocolate. The two samples are similar in taste and - in texture to the control.
Iak~

IlIy~ Control Neat Cellulose Composite /O/ grams /O/ grams /O/ grams Sugar 27.43% 25.29% 25.29%
1300 grams 1300 grams 1300 grams Water 8.44% 15.56% 15.56%
400 grams 800 grams 800 grams 63 DE Com 33.76% 31.13% 31.13%
Syrup 1600 grams 1600 grams 1600 grams Malt Extract 0.84% 0.78% 0.78%
40 grams 40 grams 40 grams Egg Albumen 0.84% 0.78% 0.78 %
40 grams 40 grams 40 grams Water 6.33% 5.84% 5.84%
300 grams 300 grams 300 grams Invert Sugar 10.55% 9.73% 9.73%
500 grams 500 grams 500 grams Cocoa Powder 2.11% 1.95% 1.95%
100 grams 100grams 100 grams Icing Sugar/ 2.11% 0.97% 0.97%
Fondant 100 grams 50 grams 50 grams 7.59% 4.4% 4.4%
360 grams 226 grams 226 grams Cellulose or 0% 0% 3.58%
Composite 0.00 grams 0.00 grams 184.0 grams Neat Cellulose 0% 3.58% 0%
0.00 grams 184.0 grams 0.00 grams Total 100.00% 100.00% 100.00%
4740 grams 5140 grams 5140 grams Preferred illyl~di~llts.
Extra fine granular sugar Wo 95~20328 2 f ~3 2 2 6 8 PCT/US95/01001 *

Staley Sweetose 4300, 63DE corn syrup, a product of A.E. Staley Manufacturing Company Malt Extract # 102 medium, a product of Malt Products Corporation Egg white solids, spray dried, P-110, a product of I I~i. ",;, Iybt~l I Foods, Inc.
5 Nulomoline invert syrup, Ingredient Technology Corporation Dutched 10-12% fat cocoa powder, PD 205, a product of Cocoa Bany 1 2X fondant and icing sugar, a product of American crystal Sugar Company Partially hy.l,ugelldlecl palm kemel/coconut oil, Pureco 90/92, a product of Karlshamns Co.
Avicel(~) FDO08 microcrystalline cellulose. Avicel is a trademark of the FMC Corporation.
Triodan55 polyglycerol ester, a product of Grinsted Products, having an HLB of 6.8.
Composite is a particle with a median size of a,u~Jru~;",dl~ly 8 tol2 micron that is an 90/10 wlw Avicel(~) FD008 microcrystalline cellulose/Triodan 55 polyglycerol ester.
F~rnple 14 ChûcnlAt~ Chir A typical chocolate chip is about 30% fat. The chocolate chip is a dark chocolate that has been prepared as in Example 6, with the exception that it is deposited as a drop. The sensory result good for each of the respective ul lO~UIdL~S.
F~rnple 15 Puddina A pudding is prepared, as follows.
First a composite is prepared, as follows: A co~",cessed fine particle size microcrystalline cellulose (mcc) having a 6 to 8 micron median particle size, is cop,ucebbed at a 8û to 20 weight ratio with a Emulsilac~SK sodium stearoyl lactylate (ssl) (a product of Witco, having an HLB 20) and dried to a fine powder according the the procedure of Example 1.

wo ss/2032s 2 1 ~ 2 2 6 & PCT/I~S95101001 The pudding is prepared using the illyl~ L~ as specified in Table 7, by first mixing the dry i, ~y~dienl~, then adding the ingredient mixture to cold milk; followed by blending the milk with those i, Iyl~
The mixture is stirred and cooked in a double boiler until thickened at about 82.2QC (1 80QF), at which time the heat is reduced to a medium setting and cooked with continual stirring for about 15 minutes.
The resulting mixture is cooled slightly within the range of about 48.9QC to 60.0QC (120QF to 140QF); vanilla is then added; and the resulting mixture is poured into molds which are placed in a refrigerator and cooled for 1 or 2 1 0 hours.
The Blanc Mange made with the composite is as tasty as that made without colll,uoaila~
~
Il ,u, ~dit" ,t~ Control Composite Weight % Weight %
1% Fat Milk 84.86 84.86 Sugar 10.37 9.37 Corn Starch 4.53 4.53 80%mcc/20%ssl 0.00 1.00 Table Salt 0.13 0.13 Two-fold Vanilla 0.11 0.11 Extract Total 100.00 % 100.00 %
Preferred l~yl~di~nl:~.
Emulsilacæ sodium stearoyl lactylate, a product of Witco Corporation, 20 having an HLB of 20.
A ",;c,u-"~ " ,e cellulose having a median particle size of 6 to 8 microns.
Composite is a particle with a median size of 10 to 15 microns that is an 80/20 w/w microcrystalline cellulose/Emulsilac~ sodium stearoyl lactylate.

WO 95/20328 2 1 8 2 2 6 8 PCrlUS95/01001 FYArnple 16 Use in a E~read A bread dough is made by mixing 29 kgs (63 pounds) of a wheat flour, .68 kgs (1.5 pounds) of table salt, .68 (1.5 pounds) of yeast, 16 kgs (36 pounds) of water, and .45 kgs (1 pound) of a lard. The mixture is allowed to sit for 4 hours, and then baked in an oven at 1 76.7eC (350F) for one 1 0 hour.
A second bread dough is made by mixing 25.9 kgs (57.2 pounds) of wheat flour, .68 kgs (1.5 pounds) of table salt, 2.86 kgs (6.3 pounds) of composite prepared as in Example 2 (with the exception that Myverol SMG
succinylated monoglycerides, a product of Eastman Chemical Products, Inc. having an HLB of 4 to 6, was used as the surfactant), .68 kgs (1.5 pounds) of yeast, 16 kgs (36 pounds) of water, .23 kgs (0.5 pounds) of lard.
This mixture is allowed to sit for 4 hours, and is then baked in an oven at 350F for one hour.
One hour after the breads have been removed from the oven, they are compared. The taste and texture are culllpdldble FYArnple 17 Low FRt Mf~At A low fat meat can be prepared using the following procedure, and the illyle~ specified in Table 8. First, trim pork and beef then blend to make a 50:50 mixture at desired fat levels. Chop a lean meat portion, add salt, sodium nitrite and half the volume of water as 50% water/50% ice; then add the remaining dry i"~ di~"~, then add what remains of the water and the fat meat blend. Run this mixture through an emulsifier with a 0.4 mm plate; stuff the mixture into casings; cook it in a smokehouse using gradient heating with fast air circulation; then shower it; chill it; peel it; and vacuumpackage the final product.

WO 95120328 2 1 8 2 2 6 8 r ~ clool For evaluation, the products are simmered in water and served wamm without .o~ "~"~s. A sensory p,~l~r~:"ce panel can then evaluate the products for p,t,~ ce evaluation using a 9-point hedonic scale on which a score of "9" ,~p~se"L~ an excellent product and a score of "1" l~pl~s~"l~
5 an extremely poor product.
Using this evaluation process both the control and the composite Culildil ,i"y sample obtain a score of 6 to 7.
Iak~
1 û Low FAt MI~At Illyle ~ 1,ts Control Composite % %
Lean Meat Blend 2û.33 33.92 3.6% Fat Composite û.ûO 1.5û
Fat Meat Blend 52.47 24.38 48.1% Fat Water 21.73 34.43 Salt 2.20 2.20 Seasoning 3.22 3.22 Sodium û.04 0.04 Erythorbate Sodium Nitrite 0.01 0.01 Carageenan û.00 0.30 Tota! 100.00% 100.00%
Iliyl~ iit",1:,.
Gelcarin(~) XP80û4 carageenan. Gelcarin is a trademark of FMC
Corporation.
Composite is a particle wlth a median size of d~J~Jru~-illldlely 15 to20 micron that is an 80/20 w/w Avicel(l~)FD008 microcrystalline cellulose/Atmule~4K mono and diglycerides. Avicel is a trademark of FMC
Corporation. Atmul(g 84K is a surfactant manufactured by of Witco Corporation having an HLB of 2.8.

. .

WO 95120328 2 1 ~ 2 2 6 8 PCT/US95/01001 R~ d Fat Ch~ tP Mousse A reduced fat chocolate mousse can be made using the i"yl~di~:"ts 5 specified in Table 9, as follows. In a first container, dry blend sugar, non-fat milk, milk chocolate cnumb, cocao, milk protein, modified starch, gelatin, emulsifier and carrageenan. In a separate container disperse a cellulose/surfactant composite in water with a high speed mixer, preferably of the Silverson type, with about 10 minutes of mixing; then add the dry 10 blend from the first container with continuous stirring. While stirring, bring the heat up to 80~C using a steam jacketed kettle. I lvi "Oyt "i~e the mixture at 180 kg/cm2 to insure proper mixing; then cool to 15QC. Once cooled to 5~, aerate and then deposit into co~ .;.,e,~.
The chocolate mousse made using the composite is at least as good as 5 the chocolate mousse made using neat cellulose.
Reduced Fat Chocolate Mousse Ingredients Cellulose-no composite Composite Percent by Weight Percent by Weight Water 64.89 64.45 Sugar 15.00 15.00 Non-Fat Dry Milk 6.10 6.10 MilkChocolate Crumb 5.00 5.00 Cocoa 2.55 2.55 Milk Protein 2.00 2.00 Modified Starch 2.00 2.00 Gelatin (200 Bloom) 1.75 1.75 Avicel(g) CL 611 Cellulose 0.50 0.50 Composite 0.00 0.55 Emulsifer 0.11 0.00 Carrageenan 0.10 0.10 Total 100.00% 100%
20Preferred illylt:dit~lll~.

wo 95/20328 2 1 8 2 2 6 8 PCT/US95/01001 Lactodan p22k lactic acid ester of monoglycerides, a product of Grinsted Products, Inc. used as the emulsifier in the no composite example and used to make the composite used in the other example.
Avicel(~CL611 microcrystalline cellulose. Avicel is a trademark of FMC
5 Corporation.
A microcrystalline cellulose having a particle size of 10 microns.
Composite is a particle with a median size of ap"ru,~i" ,dl~ly 15-20 micron that is a 80/20 w/w microcrystalline cellulose/Lactodan p22k FY~ 71ple 19 whirr~o~l ToDDin~
A reduced fat, baker's whipped topping can be prepared as follows using the illylt:dit~ provided in Table 10.
1. Using a high speed mixer, disperse Novagel(3)RCN 15 IlliUlUU,ys " ,e cellulose, in water. Novagel is a llddt7111drk of FMC
Corporation.
2. Gradually add a cellulose gum and continue mixing for 5 minutes.
3. Blend nonfat dry milk and sugar. Add the blend to the above mixture and continue mixing for 5 minutes.
4. Add com syrup and start heating to 62.8QC (145QF).
5. In a separate container, heat the fat and emulsifiers to 60.09C
( 1 409F).
6. Add the oil and emulsifiers 60.09C (1409F) to the aqueous phase (batch) when the aqueous phase reaches 62.8qC (145QF) with continued mixing.
7. Pasteurize the mix at 71.1 QC (1 60QF) for 30 minutes.
8. 1 Ivllloyt~ the mix at 17236 kPa (2500 pounds per square inch) 9. Cool the mix to 4.4QC (40QF) and age for 24 hours.
10. Whipping instructions: Measure 70û grams of the just prepared mix into a chilled 5 quart Hobart(!~) mixer bowl. Using a wire whip attachment at high speed(#3), whip for 2 1/2 to 3 minutes.
The whipped topping containing the composite is as tasty and as light and as airy as the whipped topping containing cellulose, but no composite.

,, WO 95120328 2 1 ~ 2 2 6 ~ PCTNS95/01001 ~

Table 10 Whirred Top~ing Illy,r~ ts Cellulose(no composite) Composite Percent by Weight Percent by Weight Water 62.90 61.10 Non-fatdrymilk 12.50 12.50 Sugar 9.00 9.00 Partially hy.l,uy~l,dltd 7.00 7.00 vegetable oil Com Synup, 42 D.E. 6.00 6.00 Novagel~)RCN 15 2.00 2.00 co,~" uc~ssed microcrystalline cellulose/guar Composite 0.00 2.25 Polysorbate 60 0.30 0.00 Cellulose gum 0.15 0.15 Distilled monoglycerides 0.15 0.00 Total 100.00% 100.00%
Preferred Illy,~
A Paramount B partially hy~,uy~l1dl~d vegetable oil, a product of Van Den Bergh Foods CMC - 7HF cellulose gum, a product of Hercules Inc.
Composite is a particle with a median si~e of np~lJIu~ IIdlely 15 to 20 micron that is an 80/14/6 w/w Avicel FD008 microcrystalline cellulose, a product of FMC col~uordliul~ and a surfactant that is a mixture of Tween 60, polysorbate 60, a product of ICI Americas, Inc., having an HLB of 14.9 and Myverol 18-06, distilled monoglycerides, a product of Eastman Chemical, having an HLB of 3.8.

W0 95~20328 2 1 ~ 2 ~ ~ 8 r~ J~

EY~rnPIe 20 Dressin~
A reduced calorie heat stable salad dressing can be made as follows, 5 using the i"yl~ as specified in Table 11.
Part I
Prepare a cellulose composite as in Example 1 using 80 wt % of a microcrystalline cellulose having a median particle size of 8 to 12 microns and 20 wt % of Tween~)60 a polyoxyethylene sorbitan Illol~o~Lddld~ a 10 product of ICI Americas, Inc., which has an HLB of 14.9.
Part ll Plt~ pt~l ~e the cellulose, either the Avicel CL-611 microcrystalline cellulose or the composite, in 90 % of the available water using a planetary mixer. Then add xanthan gum and hydrate for 10 minutes. To this mixture 15 add a previously combined Polysorbate 60 and oil in a slow continouous stream with mixing for 15 minutes. Add starch slurried in the remaining water. Add and blend the remaining dry ingredient, except salt, and mix for 2 minutes. Ad sorbitol solution and mix 2 minutes. Combine vinegar and salt and add to the above emulsion, with mixing for 5 minutes. I lvll logeni~
20 this mixture at 13790 kPa (2000 psi) (1 st stage) and 3447 kPa (500 psi) (2nd stage) at a total of 17236 kPa (2500 pounds per square in~h). Heat in a kettle to 71 .1C (1 60CF) with the main vegetable or meat CUlll,UUI 1~ . A
60:40 weight ratio of main Cu",,vo~,t"" to dressing is It~ l"",~"ded. Hot fill and retort the total product using good manufacturing process techniques.
The Avicel~CL-611 microcrystalline cellulose and the composite samples each pe,tu""ed well, each with about the same results, when compared to other dressings.

wo 95/20328 2 1 8 2 2 6 8 PCll/US95/01001 ~

Table 1 1 1 Dressin~ -Illyl~di~ MCC Composite Weight Percent Weight Percent Water 54.08 54.08 Vinegar (50 grain) 15.00 15.00 Vegetable oil 12.00 12.00 Sorbitol (70% solution) 10.00 10.00 Avicel3CL-611 MCC 4.50 3.54 Composite 0.00 1.20 Starch-purity 420 2.00 2.00 Salt 1.50 1.50 Mustard Powder 0.30 0.30 Xanthan Gum 0.25 0.25 Polysorbate 60 0.24 0.00 Onion Powder 0.10 0.10 White Pepper 0.02 0.02 Ascorbic Acid 0.01 0.01 Total 100.00 % 100.00 /O
FY~mple 21 Non-Cl~i-y Creamer A reduced fat, non-dairy creamer is prepared using the i, Iy~
specified in Table 12, as follows: Dry blend the illylt:dic~ ; then mix them 10 with water at 60C (140F); then mix in premelted vegetable fat; and then mix in com syrup. Pasturize the mixture at 71 C (1 60F) for 30 minutes;
then ho",~ "i~t: the miYture in a two stage llu",o!J~"i~r having a 17236 kPa (2500 pound per square inch) first stage and a 3447 kPa (500 pound per square inch) second stage. Cool and freeze the homogenized product 15 at -17.8 to -23C (0 to -10F).
The non-dairy whiteners are added to coffee, then stirred, and finally tasted. Each appears the same and has the same characteristics for blending and for taste, as does the other.

WO 95/20328 2 1 8 2 2 6 8 PCT/US9~/01001 Tahle 12 Non-D~iry Crp~rner Il,y,~di~, Control Composite Weight Percent Weight Percent Water 74.50% 74-50%
36 DE Com Syrup 12.75% 12.15%
Solids H~dluy~lldl~d Soybean 10.0% 10.0%
Oil Sodium Caseinate 2.5% 2.5%
Sodium Stearoyl 0.10% 0.00%
Lactylate Polysorbate 60 0.05% 0.00%
Dipotassium rllo:,,ulldl~ 0.10% 0.10%
Composite 0.00% 0.75%
Total 100.00% 100.00%
5Preferred Illyl~di~lll~.
Composite is a particle with a median size of dp,UlUXillldl~ly 15 to20 microns that is an 80/14/6 w/w Avicel FD008 microcrystalline cellulose, a product of FMC cu,~-old~iun/E,,,ulsilac~)SK sodium stearolyl lactylate, a product of Witco Corporation having an HLB of 20, and Polycon(l~)T60K
10 polyoxyethylene sorbitan ~ùll~ ardl~ a product of Witco Corporation having an HLB of 14.9.
EY~rnple ?~
F~hri~:r~tP~ Fr--7Prl French Frv A fabricated frozen french fry was prepared using the ingredients specified in table 13, as follows:
Part I
First a composite is prepared according to the procedure of Example 1 20 using an initial microcrystalline cellulose having an d,U,UlUAillldlt!ly 10 micron median particle size and Myverol~)18-06 a monoglycerides from WO 95120328 2 1 8 2 2 6 8 PCIIUS9~/01001 hyd, uy~ Idl~d vesetable oil produced by Eastman Kodak having an HLB of about 3.8 to provide an 80/20 W/W composite having an median particle size of dp~JI UAil I Idlaly 25 to 30 median particle size.
Part ll With a high-speed propeller mixer disperse the cellulose, either the Avicel(~ cellulose gel or the cu" ,,u~ ' , in the water portion of the batch, mixing for d,U~lUAillldl~ly 10 minutes.
Part lll Completely blend the remaining dry i"yl t~dit" ILa using a HobarK~ type mixer with a wire whip on speed # 1 for 3 minutes.
Place the dry blended i, Iyl~ l ,l,, in the Hobart mixer with a paddle type dl~dUI Illlt71 Il. Set the mixer on # 1 speed, slowly adding the di:,pe~ d cellulose prepared in Part l; and then mixing for a maximum of 3 minutes.
Allow the mixture to stand for 10 minutes to hydrate and develop the dough.
Part IV
Extrude, then cut and pan fry at 1 73QC (3459F) for 30 seconds, then quick freeze and store.
To evalulate the product, fry the french fry at 1 90.6QC (375QF) for 90 seconds; and evaluate under a 60QC (140QF) heat lamp.
Results The fabricated frozen french fries made with the composite as well as with those made with the Avicel~ microcrystalline cellulose are comparable in quality to those made without either of these two i"y~tldia~ ,t~.
The composite provides structural fimmness and integrity to the dough, thus improving the extrudability of the dough reducing breakage during and after extnuding. This stnJctural effect also improves the body and texture of the finished fry providing a smoother cù"si~ "~y, fewer void spaces, and a thinner crust. The result is a more tender but flmm fry with a more pleasing mouthfeel.
As the composite level is increased, there is a co"~:,,uol-di"g increase in the firmness.

Table 1~
FAhr~ tPr~ French Fry I"y, ~ Control Composite Weight Percent Weight Percent Potato Granules 26,49 26.49 High Amylose Com 7.02 5.62 Starch Salt 0.70 0.70 Guar Gum 0.53 0.53 Emulsifier 0.35 0.00 Avicel~) RC-591 F 1.0 0.40 Cellulose Gel Composite 0.00 1.75 Water 63.91 64.51 Total 100.00% 100.00 %
FYArr~lP ~:~
VP~PtAhlP Qil Spread Use the foliowing procedure to prepare a vegetable oil spread.
Aqueous portion Disperse Avicel(~RC591 F cellulose gel in available water Add xanthan gum and allow 5 minutes for complete i"cu",o,dliUI1.
IllUOllJOldl~ the remaining aqueous portion and mix thoroughly for 10 minutes.
Heat the resulting aqueous mixture to 45-50PC (11 3PF-1 22QF).
I jnirl portion Heat the combined fats to 609C (140PF) and hold at this temperatnue for 15 minutes.
In a small portion of the heated fats, melt the emulsifiers, bring the temperature to 80PC(1 76QF) and add back to the main portion of the fats.
Add fat soluble flavors and or colors. Cool the fat phase to 45-50PC( 11 3Pf- 1 22QF) .
.

Em~ if it~ti-)n and crystalization Add the aqueous portion to the lipid portion gradually under controlled mixing so as to obtain a unifomm crude w/o emulsion, maintain a minimum temperature of 409C~104F).
Pass through a scraped surface chilling unit with an exit temperature of -1 5C(59F).
Table 14 Aqueous Portion Aqueous Portion % FAT 40%
Ingredients %
AviceRl~)RC591 F cellulose gum 0.8 Xanthan gum 0.08 Salt 0.50 Potassium sorbate 0.2 Water to 100 % to 100%
Color and flavor to suit Table 15 I iri~ Portion Lipid Portion % Fat 40 40 I"y,t:~ie~ . % %
Soya oil 20 20 . H~.l,ug~l,dl~dSoyaOil 11.64 11.64 Refined Palm Oil 7.9 6.50 Distilled monoglyceride 0.35 0.00 Composite 0.00 1.75 Flavor to suit to suit 15 Preferred il~yltl~
Avicel(~)RC591 cellulose gum. Avicel is a trademark of FMC
Corporation WO 95/20328 2 1 8 2 2 6 8 PCT/I~S9~/01001 Composite a 80t20 w/w microcrystalline cellulose/Dimodan mono and diglycerides, a product of Grinsted Products, which has an HLB of 3Ø
FY~ P 24 Lowf~t Frn7Pn Desert Prepare a lowfat frozen desert as follows:
Dairy mix procedure:
1. Assemble all liquid illyl~ t~ (cream, whole milk, co~ ,)sed skim milk, liquid .~ ,"~ ) in a vat, then heat with agitation.
2. Dry blend powdered sweeteners, stabilizers, and emulsifiers. Add slowly to the liquid illy~t:di~"t~ under good agitation. Mix 30 minutes to allow for dispersion and hydration of i"yl t di~r,t~.
3. Pasteurize the mixture.
4. 1 I~ll,oyel,i~ the mixture, using a two stage pasteurizer, at 13790 kPa (2,000 pounds per square inch) (first stage) and 3447 kPa (500 pounds per square inch) (second stage).
5. Cool the mixture rapidly to 5ÇC (40F). Age and mix overnight, if desired.
6. Freeze the mixture to an ayl,, u~, idl~ draw temperature, usually between -7.2C and -5.6C (1 9QF and 22~F), pack the mixture in c~"~:. ,e,:,, and place it in a hardening room.

WO 95/20328 PCT/US95/OlOOl Table 16 Low Fat Frozen Desert Illy~ l;, % So~ids % Solids Butter~at 4.00 4.00 Milk solids nonfat 12.50 12.50 Sucrose 11.00 11.00 Com Syrup Solids 5.00 4.30 Avicel~RC5811 0.40 0.40 cellulose gel Composite 0.00 1.00 Cellulose gum 0.10 0.10 Carrageenan 0.01 0.01 Emulsifier 0.30 0.00 Total Solids 33.31 33.3 Preferred i"y~di~"l~.
Composite is a particle with a median size of dlIp~Od~l~dl~ly 15 to 20 micron that is an 80/20 w/w Avicel FD008 microcrystalline cellulose, a product of FMC co,l,ordliol-/Tandem 100 K a blend of mono and diglycerides and polysorbate 80, a product of Witco Corporation.

Claims (17)

Claims

1. A food ingredient, characterized by:
a cellulose composite having 50 to 99% particulate cellulose based on the weight of the composite; and 1 to 50% surfactant coating, based on the weight of the composite, fixed to the cellulosic surface of the particulate cellulose, characterized in that the surfactant used in the coating has an HLB within the range of from 7 to 25, and characterized in that the cellulose composite has a mean particle size within the range of from 1 to 505 microns.

2. The cellulose composite of Claim 1, characterized in that:
the cellulose composite has a mean particle size within the range of from 1 to 100 microns, and no more than 10 weight percent moisture, based on the weight of the composite;
the particulate cellulose represents 70 to 97 wt % of the composite; and the coating represents from 3 to 30 wt % of the composite; and the surfactant used in the coating has an HLB within the range of from > 10-25.

3. The cellulose composite of Claim 2, characterized in that:
the particulate cellulose is 80 to 97 weight per cent of the composite; and the coating is from 3 to 20 weight percent of the composite, and the composite has a mean particle size within the range of from 1 to 50 microns and contains no more than 6% moisture based on the weight of the composite.

4. The cellulose composite of Claim 3, characterized in that:
the particulate cellulose is a microcrystalline cellulose, and the composite contains from 2 to 5 wt % moisture based on the weight of the composite.

5. The cellulose composite of Claim 4, characterized in that:
the composite has a mean particle size within the range of from 5 to 30, and an HLB within the range of >10 to 25.

6. The cellulose composite of Claim 4, characterized in that the composite has an HLB within the range of from 13 to 18.

7. A process for making a cellulose composite, characterized by coprocessing together a particulate cellulose of particle size between 1 and 500 micrometers, with a surfactant having a HLB within the range of >10 to 25 wherein the weight ratio of cellulose to surfactant ranges from 99:1 to 50:50.

8. The process of Claim 7, characterized in that coprocessing occurs under a high energy condition sufficient to drive the adsorption of the coating onto the surface of the particulate cellulose and dry the composite, thereby forming a dry, free flowing cellulose composite powder with a water content of less than 10% water.

9. The process of Claim 7, characterized in that coprocessing occurs, and further including a subsequent step of drying the composite until a substantially dry, free-flowing powder with a water content of less than 10% by weight is formed, based on the weight of the composite.

Claim 10. The process of Claim 9, characterized in that the coprocessed food ingredient has been dried until it has a water content within the range of 2 to 5 wt %.

11. The process of Claim 9 characterized in that the surfactant in the coating has an HLB within the range of from >10 to 25.

12. The process of Claim 9 characterized in that the surfactant in the coating has an HLB within the range of from 13 to 18.

13. The cellulose composite of Claim 3 characterized in that the coating includes one or more of the following: a fractionated lecithin, a monoglyceride, a diglyceride; an acetyl, lactyl, ethoxyl, succinyl, or diacetyltartaric ester of a mono- and or a di- glyceride; a polyglycerol ester, a propylene glycol ester, a sorbitan ester, and a sucrose ester; a fat, an oil and other lipid materials.

14. The cellulose composite of Claim 13 characterized in that the coating includes a polyoxyethylene sorbitan ester.

15. A reduced calorie, food product characterized by:
a food selected from one or more of the following: a pudding, a bread, a cake, a syrup phase confection, a margarine, a salad dressing, a non-dairy creamer, a frozen dessert, a processed meat, an extruded snack;
or a whipped dessert having the cellulose composite of Claim 2 dispersed therein, characterized in that the food includes 1 to 35 wt % cellulose composite by weight of the food;

16. The use of the composite of Claim 3 as a bulking agent, as a texturizer, as a processing agent, or as a stabiiizer.

17. The extruded snack of Claim 15, including a potato chip, com curls, cheese puffs, french fries.