GB2079578A - Cellulose food filler - Google Patents

Cellulose food filler Download PDF

Info

Publication number
GB2079578A
GB2079578A GB8119380A GB8119380A GB2079578A GB 2079578 A GB2079578 A GB 2079578A GB 8119380 A GB8119380 A GB 8119380A GB 8119380 A GB8119380 A GB 8119380A GB 2079578 A GB2079578 A GB 2079578A
Authority
GB
United Kingdom
Prior art keywords
cellulose
powdered cellulose
parts
water
weight
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
GB8119380A
Other versions
GB2079578B (en
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Societe des Produits Nestle SA
Nestle SA
Original Assignee
Societe des Produits Nestle SA
Nestle SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Societe des Produits Nestle SA, Nestle SA filed Critical Societe des Produits Nestle SA
Publication of GB2079578A publication Critical patent/GB2079578A/en
Application granted granted Critical
Publication of GB2079578B publication Critical patent/GB2079578B/en
Expired legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • CCHEMISTRY; METALLURGY
    • C08ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08LCOMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L1/00Compositions of cellulose, modified cellulose or cellulose derivatives
    • C08L1/02Cellulose; Modified cellulose
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00Milk substitutes, e.g. coffee whitener compositions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/15Unshaped dry products, e.g. powders, flakes, granules or agglomerates
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21Addition of substantially indigestible substances, e.g. dietary fibres

Landscapes

  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Mycology (AREA)
  • Medicinal Chemistry (AREA)
  • Organic Chemistry (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Dairy Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Seasonings (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

A process of treating a powdered cellulose food-filler which comprises mixing powdered cellulose, and either flavouring agent or gelling agent or both, with water in an amount sufficient to wet substantially all the cellulose powder, and afterwards heating the mixture to remove most of the water.

Description

SPECIFICATION Cellulose food filler The present invention relates to a process for the production of a low calorie cellulose food filler with an improved flavour or texture, more particularly a powdered cellulose food filler.
In the preparation of low calorie foods the general method is to reduce the proportion of carbohydrate and fat in the food. However, if the carbohydrate and fat content were reduced without adding a substi tute, there would be a reduction of bulk volume and change of texture of the food product. Therefore a bulking agent with a low calorie content is needed to provide the bulk volume and reduce the caloric density of the food. The bulking agents are known as low calorie fillers.
Fat and oil may be replaced by recently developed fillers such as sucrose polyester and polyglycerol esters which have the characteristics of oil and fat but have a much lower calorie content.
Carbohydrate may be replaced by two types of filler one being a soluble material for replacing sugar and the other being an insoluble material for replacing starch and flour. The most common materials used for replacing starch and flour are dietary fibres or the so-called "unavailable" carbohydrates, examples of which are pecticsubstances, gums, mucilages, hemicellulose, cellulose and lignins. Of these materials, purifier cellulose is most effective because of its high fibre content, good shelf life and negligible levels of microbial contamination. There are two purified celluloses available commercially these being powdered cellulose and microcrystalline cellulose of which powdered cellulose is the most used in low calorie foods because of its lower cost. However, there are two major disadvantages of powdered cellulose when used in foods.One is that it possesses an undesirable cardboard taste and odour and the second is that it has a very gritty texture after rehydration. Because of the undesriable taste and odour, the palatability of foods containing powdered cellulose has always been a problem and this has meant that only a limited amount of powdered cellulose could be used not only in low calorie foods but also in high fibre foods such as breakfast cereals in which calorie reduction is not necessary but addition of fibre content is beneficial. This undesirable taste and odour is most significant when the powdered cellulose is used in instant foods which require minimum or no cooking.
It is common practice to add flavouring ingredients to powdered cellulose but this only masks or neutralises the cardboard taste and odour of the cellulose: it does not remove or alter it. For example, United States Patent 4,089,981 describes a process for making simulated foods by adding flavouring agent, gelling agent, oil and water to the cellulose with mild temperature pasteurisation at 165"F, but the flavour of the cellulose itself is not altered.
In a first embodiment of this invention we have found surprisingly that by mixing powdered cellulose with water and a flavouring ingredient and then heating the mixture to remove water the undesirable taste and odour of the cellulose is substantially removed and a more pleasant flavour is obtained.
With regard to the gritty texture of powdered cellulose, efforts have been made to eliminate it by adding gelling agents such as cellulose gums, pectins, alignates and starches to the cellulose to provide a cohesive gel-like texture and smooth mouthfeel. However the addition of large amounts of gelling agents causes lumpiness when the mixture is rehydrated leading to poor dispersibility. In a second embodiment of the invention we have found surpristingly that by mixing powdered cellulose with water and a gelling agent and then heating the mixture to remove water the grittiness of the cellulose is substantially eliminated without any lumpiness thus providing the mixture with a good dispersibility.
Accordingly the present invention provides a process of treating a powdered cellulose food filler which comprises mixing powdered cellulose, and either flavouring agent or gelling agent or both, with water in an amount sufficient to wet substantially all of the cellulose powder, and afterwards heating the mixture to remove most of the water.
The amount of water mixed with the powdered cellulose depends on the type of cellulose and the water absorption of the cellulose. Less water is required to wet fine cellulose than coarse cellulose.
The principle is to wet all or substantially all the powdered cellulose. This can conveniently be achieved by mixing from 25 to 75 parts by weight and preferably from 40 to 60 parts by weight of water with 100 parts by weight of powdered cellulose.
The amount of flavouring agent mixed with the powdered cellulose depends on the amount of the treated powdered cellulose used, on the type of food product into which it is incorporated and on the type of flavouring agent itself. The amount may vary from 0.05 to 10 parts by weight per 100 parts by weight of cellulose. The amount of flavou ring agent that is preferred is the amount which gives an optimum use level in the treated cellulose. For example if the flavour is too strong it is not desirable to add too much of the treated cellulose powder to foods. Generally the amount of flavouring agents such as cysteine and thiamine are from 0.1 to 1.0 parts by weight and preferably from 0.2 to 0.5 parts by weight per 100 parts by weight of powdered cellulose.Other types of flavouring agent such as beef extract, yeast extract, cheese powder, egg yolk powder and cocoa powder are generally used in amounts of from 0.5 to 10 parts by weight and preferably from 1 to 5 parts by weight per 100 parts by weight of powdered cellulose.
The amount of gelling agent may be from 1 to 15 parts by weight, preferably from 3 to 10 parts by weight per 100 parts by weight of powdered cellulose. The gelling agent may be a cellulose gum, a pectin, an alginate or a starch.
Preferably the mixture of powdered cellulose, flavouring agent or gelling agent or both, and water is mixed thoroughly until uniform before being heated. This mixing may conveniently be carried out in a high shear mixer such as a Lodige or turbulent mixer.
The heating temperature and the time of the heat treatment are related to the amount of water added.
Conveniently temperatures from 700C to 160"C may be used, preferably from 90"C to 1 500C. The heating time may vary, for example, from 15 minutes to 2 hours, shorter heating times being adequate at higher temperatures.
The heating can be carried out in any drying device that contacts and stirs the product. The water is removed until the moisture content of the treated cellulose powder is less than 10% preferably less than 5%. Avacuum evacuation system may be used to evaporate the added water.
In a preferred embodiment of the invention both the flavouring agent and the gelling agent may be mixed with the powdered cellulose and water and the mixture afterwards heated to remove most of the water. The treated cellulose powderthen has not only an improved flavour but also an improved texture.
The treated cellulose powder may be used in two types of applications: a) As a substitute for carbohydrate in foods to reduce calories and provide bulk volume e.g. to replace dehydrated potato in mashed potato mix.
b) As a fibre source in foods in which calorie reduction is not necessary but addition of fibre content is beneficial e.g. addition of fibre to hot breakfast cereal.
The present invention also provides a foodstuff to which has been added a powdered cellulose filler treated as hereinbefore described. Examples of such foodstuffs are mashed potato mix, sauce mix and instant cream of wheat.
The process of the present invention has the following advantages: 1. It enables a greater quantity of powdered cellulose to be added to foods as a high fibre, low calorie filler.
2. It imparts a betterflavourto the powdered cellulose.
3. It allows usage of the powdered cellulose in a larger variety of foods.
4. It improves the texture of the powdered cellulose without causing lumpiness on rehydration and thus provides a powdered cellulose with good dispersibility. Gums added to the cellulose after treatment with a gelling agent in accordance with this invention have a better dispersibility than gums added to the cellulose which has not been so treated.
5. The powdered cellulose has a better wetting quality.
The following Examples further illustrate the pres- ent invention in which parts are given by weight.
Example 1 To 98.5 parts of powdered cellulose, 1.5 parts of yeast extract powder and then 50 parts of water were added and the whole was mixed in a turbulent high shear mixer until uniform. The wet premix was fed into a Wyssmont Turbo K-i 0 unit dryer at a rate of 50 pounds per hour and heated for 30 minutes at 1 50 C until the moisture content was below 7%.
To demonstrate the advantage of the present invention 40 parts of water were added to 10 parts of each of a) cellulose and b) celluloselyeast extract, one sample of each of which was untreated and one sample of each of which had been mixed with water and heated to remove most of the water as in the process of the present invention. The results are given in the following Table I.
TABLE CELLULOSE CELL ULOSEI YEAST EXTRACT without with without with treatment treatment treatment treatment Cellulose existing none existing none odour flavour cardboard slight slight pleasant cardboard cardboard roast note It is clearthattreatment of the celluloselyeast was followed but employing, instead of the yeast extract n accordance with the present invention extract, the flavouring agents listed in the following produces a powdered cellulose with no odour and a Table II in the amounts designated. The amounts of pleasant flavour. cellulose used and the flavour characteristics pro Examples 2 to 8 80 duced are also specified in the Table.
A similar procedure to that described in Example 1 TABLE Example FlavouringAgent(Parts) Parts of Cellulose Flavourcharac teristics 2 Beef extract (3.0) 97.0 Beefy 3 Cysteine HCI (0.2) 99.8 Roast 4 Thiamine HCI (0.2) 99.8 Roast 5 Egg Yolk Powder (3.0) 97.0 Chicken Type 6 Romano Cheese Powder (2.0) 98.0 Dairy 7 Cocoa Powder (3.0) 97.0 Cocoa 8 Hydrolysed Plant Protein (2.5) 97.5 Meaty Example 9 To 95 parts of powdered cellulose, 5 parts of cellulose gum and then 60 parts of water were added and the whole was mixed in a turbulent high shear mixer until uniform. The wet premix was fed into a Wyssmont Turbo K-10 unit dryer at a rate of 50 pounds per hour heated for 30 minutes at 1500C until the moisture content was below 7%.
To demonstrate the advantage of the present invention 40 parts of water were added to 5 parts of both of the following samples of cellulose/cellulose gum mixtures one of which was untreated and the other was mixed with water and heated to remove most of the water as in the present invention. The results are shown in Table Ill below.
TABLE IIl CELLULOSEICELLULOSE GUM Without treatment With treatment Texture and not gritty but lumpy smooth and not lampy mouth feel Dispersibility poor good It is clear that a cellulose/cellulose gum mixture treated in accordance with the present invention has a superior texture and superior dispersibility to an untreated mixture.
Example 10 97.5 parts of powdered cellulose, 2.5 parts of hydrolysed plant protein powder and 35 parts of water were mixed in a mixer with heating jacket and vacuum exacuation system. The mixture was heated at 90"C for 90 minutes and dried till the moisture content was 5%.
Example 11 To 95.5 parts of powdered cellulose, 1.5 parts yeast extract powder and 3 parts cellulose gum were added 50 parts of water and the whole was mixed in a turbulent high shear mixer until uniform. The wet premix was fed into a Wyssmont Turbo K-10 unit dryer at a rate of 50 pounds per hour and heated for 30 minutes at 1 50 C until the moisture content was below 7%.
The treated powdered cellulose had a pleasant roast flavour note and a smooth texture after it was rehydrated.
Example 12 To produce a reduced calorie mashed potato 15 g of 76 g potato flake was replaced by 15 g of the cellulose powdertreated as in Example 11 and rehydrated with 300 ml hot water and 100 ml milk.
To demonstrate the advantages of a mashed potato produced in accordance with the present invention 76 g of a control potato was compared with 61 g of a potato to which was added 14.3 g of non-treated powdered cellulose and also 61 g of a potato to which was added 15 g of a powdered cellulose treated as in Example 11. The results are given in Table IV below.
TABLE IV RECONSTITUTED MASHED POTATO Control pota to Potato + non- Potato and treated cel- treated lulose cellulose Flavour potato cardboard cooked characteristic potato Texture smooth grainy and smooth dry Calorie 346 cal. 291 cal. 292 cal.
content This demonstrates that a mashed potato containing a powdered cellulose filler treated in accordance with the present invention contains fewer calories than an ordinary mashed potato and has a superior flavour and texture to a potato containing a nontreated powdered cellulose filler.
Example 13 To prepare a high fibre instant cream of wheat 98 parts of powdered cellulose were premixed with 2 parts Romano Cheese Powder. 50 parts of water were added and the whole was mixed in a turbulent high shear mixer until uniform. The wet premix was fed into a Wyssmont Turbo K-10 unit dryer at a rate of 50 pounds per hour and heated for 30 minutes at 1 50 C until the moisture content was below 7%. The treated cellulose powder had a pleasant dairy note.
7 g of this treated powdered cellulose was premixed with 30 g instant cream of wheat mix and 12 g of sugar. The mixture was sprinkled into 200 ml of milk, brought to the boil and cooked for 30 seconds.
The differences between regular cream of wheat, cream of wheat containing non-treated cellulose and cream of wheat containing powdered cellulose treated in accordance with the present invention are given in Table V below.
TABLE V RECONSTITUTED CREAM OF WHEAT Regular Cream ofwheat Cream of wheat cream of andnon-treated and treated wheat cellulose cellulose Flavour good slight pleasant dairy characte- cardboard note ristic Crude 0.5 g 6.1 g 6.1 g fibre This demonstrates that cream of wheat containing powdered cellulose treated in accordance with the present invention not only has a higher fibre content than regular cream of wheat but also a much more pleasant flavour than wheat containing a nontreated powdered cellulose.

Claims (7)

1. A process of treating a powdered cellulose food-fillerwhich comprises mixing powdered cellulose, and either a flavouring agent or a gelling agent or both, with water in an amount sufficient to wet substantially all the cellulose powder, and after wards heating the mixture to remove most of the water.
2. A process as claimed in claim 1 in which the amount of water mixed with the powdered cellulose is from 40 to 60 parts by weight per 100 parts by weight of powdered cellulose.
3. A process as claimed in claim 1 in which the amount of flavouring agent mixed with the powdered cellulose is from 0.2 to 5 parts by weight per 100 parts by weight powdered cellulose.
4. A process as claimed in claim 1 in which the amount of gelling agent mixed with the powdered cellulose is from 3 to 10 parts by weight per 100 parts by weight of powdered cellulose.
5. A process as claimed in claim 1 in which the mixture of powdered cellulose, flavouring agent or gelling agent or both, and water is mixed thoroughly until uniform before being heated.
6. A process as claimed in claim 1 in which the mixture is heated at a temperature from 900C to 1 50 C until the moisture content is less than 7%.
7. A foodstuff to which has been added a powdered cellulose filler treated in accordance with claim 1.
GB8119380A 1980-07-18 1981-06-23 Cellulose food filler Expired GB2079578B (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US17008980A 1980-07-18 1980-07-18

Publications (2)

Publication Number Publication Date
GB2079578A true GB2079578A (en) 1982-01-27
GB2079578B GB2079578B (en) 1984-07-25

Family

ID=22618508

Family Applications (1)

Application Number Title Priority Date Filing Date
GB8119380A Expired GB2079578B (en) 1980-07-18 1981-06-23 Cellulose food filler

Country Status (10)

Country Link
JP (1) JPS6041584B2 (en)
KR (1) KR860001811B1 (en)
AU (1) AU543010B2 (en)
CA (1) CA1159303A (en)
DE (1) DE3128639A1 (en)
ES (1) ES8300251A1 (en)
FR (1) FR2487177B1 (en)
GB (1) GB2079578B (en)
NZ (1) NZ197584A (en)
SG (1) SG67584G (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5254357A (en) * 1991-06-28 1993-10-19 Langner Bruce J Process for making a fiber beverage
US5374444A (en) * 1991-06-28 1994-12-20 Langner; Bruce J. Fiber beverage and method of manufacture
EP2196098A1 (en) * 2008-11-27 2010-06-16 Symrise GmbH & Co. KG Aromatic material inclusion cellulose

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0338410Y2 (en) * 1985-02-21 1991-08-14
CN102919770A (en) * 2012-11-18 2013-02-13 哈尔滨艾博雅食品科技开发有限公司 Chocolate dried potato powder

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1197739B (en) * 1959-08-27 1965-07-29 Fmc Corp Process for the production of foods with reduced nutritional value
GB961398A (en) * 1959-08-27 1964-06-24 Fmc Corp Food compositions
US4089981A (en) * 1976-06-04 1978-05-16 Maxfibe Foods, Inc. Fibrous simulated food product with gel structure
NZ183356A (en) * 1976-03-03 1980-03-05 Kay Cantrell Kitchens Ltd Food base composition for simulated food products, containing fibrous cellulose particles
GB1581841A (en) * 1976-06-30 1980-12-31 Douglas D Low calorie edible materials
US4198400A (en) * 1978-06-12 1980-04-15 Biegler Myron A Water-reconstitutable juice and soup compositions
DD138936A1 (en) * 1978-08-21 1979-12-05 Heinz Reichel METHOD FOR THE PRODUCTION OF BULAST-STABILIZED EDIBLE SECTION
US4192900A (en) * 1978-10-12 1980-03-11 Merck & Co., Inc. Texturized starch products

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5254357A (en) * 1991-06-28 1993-10-19 Langner Bruce J Process for making a fiber beverage
US5374444A (en) * 1991-06-28 1994-12-20 Langner; Bruce J. Fiber beverage and method of manufacture
EP2196098A1 (en) * 2008-11-27 2010-06-16 Symrise GmbH & Co. KG Aromatic material inclusion cellulose
US9034409B2 (en) 2008-11-27 2015-05-19 Symrise Ag Flavoring substance-included cellulose

Also Published As

Publication number Publication date
ES504413A0 (en) 1982-11-01
AU543010B2 (en) 1985-03-28
JPS5750855A (en) 1982-03-25
DE3128639C2 (en) 1988-12-22
FR2487177A1 (en) 1982-01-29
NZ197584A (en) 1984-03-16
ES8300251A1 (en) 1982-11-01
SG67584G (en) 1985-03-15
JPS6041584B2 (en) 1985-09-18
GB2079578B (en) 1984-07-25
AU7232081A (en) 1982-04-22
CA1159303A (en) 1983-12-27
FR2487177B1 (en) 1986-04-18
KR860001811B1 (en) 1986-10-24
KR830005662A (en) 1983-09-09
DE3128639A1 (en) 1982-04-22

Similar Documents

Publication Publication Date Title
US5656317A (en) Agglomerated composition, process for producing it and food products containing the said composition
Franck Technological functionality of inulin and oligofructose
US4946693A (en) Process for the preparation of intermediate moisture vegetables
US5472732A (en) Indigestible dextrin
EP0039185B1 (en) An expanded snackfood and a process for preparing said expanded snackfood
CA1064313A (en) Food binding agent
USRE34508E (en) Oat or rice based frozen dessert and method for preparation
FI65535C (en) FOERFARANDE FOER FRAMSTAELLNING AV EN TORR NAERINGSPRODUKT SOMINNEHAOLLER ETT FOERTJOCKNINGSMEDEL
US4810517A (en) Dry food product reconstitutable with cold or hot aqueous liquids and a process for making same
WO1989006908A1 (en) Protein-rich nutrient food and process for its production
US5286514A (en) Method of preparing low fat meat products
US4160849A (en) Foods containing potato pulp
JPH0478259B2 (en)
EP0295320A1 (en) Potato flavor enhancing composition
JP3138329B2 (en) Use of starch as a fat substitute in foods
CA1070552A (en) Instant pudding composition and process
GB2079578A (en) Cellulose food filler
WO1992002147A1 (en) Fat substitute for food products
US4490406A (en) Process for obtaining light and crispy soybean proteins of agreeable taste and product thus obtained
US4233334A (en) Method of making a beverage composition
US4927662A (en) Treatment of powdered cellulose
US5116631A (en) Low-calorie food products containing konjak mannan and processes for preparing the same
US3809756A (en) Lower calorie candy
EP0453390B1 (en) Process for the preparation of ground cereal based foods and food products obtained thereby
AU633770B1 (en) Method of producing rice ice cream

Legal Events

Date Code Title Description
PCNP Patent ceased through non-payment of renewal fee

Effective date: 19950623