KR20000022036A - Food products containing bacterial cellulose - Google Patents

Abstract

PURPOSE: A method and a composition are provided in the production of consumable, including food products, using compositions of bacterially produced reticulated cellulose (RC). The novel RC compositions have the property of being capable of providing desirable functionalities to foods, while used in significantly lesser amounts than are typically required for conventional cellulose-based food additives to impart similar functionalities. CONSTITUTION: Provided is a food product comprising bacterial reticulated cellulose in an amount sufficient to impart positive functional and organoleptic properties associated with foods having a higher fat content. The food product is substantially fat-free and comprises about 0.01% to about 5% (w/w) bacterial reticulated cellulose. The method of preparing a food product, comprising the steps of: (a) preparing a dispersion of bacterial reticulated cellulose; (b) activating the bacterial reticulated cellulose; (c) incorporating the activated bacterial reticulated cellulose into a food product.

Description

Foods Containing Bacteria Cellulose

Field of invention

The present invention relates to food containing a novel composition of reticulated cellulose derived from bacteria that acts as a food additive to impart desirable quality to food. The invention also relates to a method of using bacterial reticulated cellulose (“RC”) in the manufacture of consumables. More specifically, the present invention relates to the production of foods containing the reticulated bacterial cellulose in place of or in addition to fat.

Background of the Invention

Foods with new or improved properties such as taste, texture, nutrition, stability, and appearance are highly desirable. Recently, in the field of manufactured foods, by food or expensive ingredients or consumers, which have positive organoleptic properties typically associated with conventional foods, contain low or no fat at all There is a tendency to develop foods that do not contain other ingredients that are perceived as not beneficial. Such foods typically contain "fat-mimetic" ingredients or swelling agents to impart desirable fat-like properties to foods with reduced fat content. Many "fat-like" ingredients have the problem of being applied to a narrow range of products in which certain ingredients are functional. Thus, food manufacturing typically faces a large selection of ingredients.

Various other functions in food are often affected by the use of non-traditional ingredients. These functions include thickening, thermal stability, freeze-thaw stability, flow control, yield stress, foam stabilization and coating and film formation.

Starch has been very commonly used as a thickening agent in nonfat, low fat and fat-reducing foods. However, foods containing high concentrations of starch are typically characterized by a pasty feel, chalky taste and other undesirable properties. Therefore, food prepared with starch ingredients was not satisfactory.

Due in part to non-nutrition, celluloses, including microfibrillated cellulose, microcrystalline cellulose, parenchymal cell cellulose and bacterial cellulose thin films, are fat-reducing. It has been used instead of or has been suggested for use in foods (see, for example, U.S. Patent Nos. 3,067,037; 3,141,057; 3,157,518; 3,251,824; 3,388,119; 3,539,365; 3,684,523; 3,947,604; 4,199,368; 4,231,802; 4,346,120; 4,400,406; 4,427,701; 4,421,778; 4,659,388; 5,011,701; 5,087,471; 5,5,209,5,209,209 5,342,641; 5,366,750; and 5,441,753). Cellulose comprises a primary linear chain of beta- (1-4) -D-glucopyranose units with an arrangement of secondary chains of beta- (1-4) D-glucose that form aggregate molecules. The primary linear chains in this aggregate molecule can be arranged in a very orderly manner, such as in a parallel or anti-parallel fashion. Alternatively, primary linear chains may be arranged in other complex structures, including irregular structures. The secondary structure chains of cellulose are known as "microfibrills" and also often form tertiary structures in aggregate molecules. Thus, the strained region of the crystalline cellulose structure can be dispersed between or in the middle of the regions of amorphous cellulose. These different adjacent microfibrils form a strong internal microfibril bond and are transformed into a tertiary cellulose structure and stabilized. Thus, cellulose structures, such as bundles, sheets, and the like, may form tertiary structures of cellulose. This tertiary structure of cellulose is commonly known as fibrils or fibers.

Microfibrillated cellulose ("MFC") is made from low solid liquid suspension of regular cellulose pulp. The pulp slurry is preferably heated to at least 80 ° C. and then passed through a commercially available APV Gaulin homogenizer, preferably applying a pressure of 5,000 to 8,000 pounds / in ² (psi). Since the cellulose suspension passes through the small diameter holes of the homogenizer valve assembly, the suspension is subjected to high speed shearing and then to a high speed deceleration impact on the solid surface. High-speed shearing and deceleration impacts are caused by a momentary drop in pressure or "explosive decompression". This process is repeated until the pulp slurry becomes a substantially stable suspension and is converted to microfibrillated cellulose without substantial chemical change to the cellulose starting material.

Microcrystalline cellulose (“MCC”) is commercially available from FMC Corporation under the trade name AVICEL ^™ .

Fine reticulated microcrystalline cellulose ("MRMCC") is prepared by passing a low solids suspension of MCC through a homogenizer (eg APV Rannie) at 12,000-13,500 psi. MRMCC is commercially available from FMC Corporation under the trade name AVICEL ^™ PH101.

Parenchymal cell cellulose ("PCC") is made from tissue tissue-containing substances such as beet pulp and citrus sacs. PCC has a tertiary structure formed by relatively disordered, interlocking, and troublesome layers of cellulose microfibrils exhibiting ultra high surface area characteristics. Bacterial cellulose thin films are prepared through fermentation of acetobacteria under static conditions. Sub-elementary cellulose fibrils protrude from a series of pores in the bacterial cells that form the cellulose thin film. Each microfibrils consist of an average of three sub-elementary fibrils arranged in a threaded configuration. Each ribbon consists of a bundle of microfibrils bonded to each other by hydrogen bonding to achieve a tertiary structure. The width of the ribbon is smaller than the width of the plant's typical cellulose. The bacterial cellulose thin film is characterized by a disordered layer of structure consisting of overlaying and twisting detachable cellulose fibrils. In general, the fibrils are arranged along the long axis of the fibrils in a parallel but disordered plane.

Despite the availability of the cellulose forms described above, foods made from these cellulose and other cellulose, in particular fat-reduced foods or substantially fat-free foods, have been found to be unsatisfactory. In general, the less fat content of any food, the more cellulose-based ingredients have to be added. Unfortunately, as the amount of conventional cellulose components added to food increases, the adverse sensory effects of these components become more apparent. Depending on the food, these adverse sensory effects may include undesirable mouth coating and dryness, chalky taste, astringent or other unpleasant taste, difficulty in dispersion (ie, processing), instability, adverse texture and Overall lack of well-known functionalities typical of conventional foods having a hard and high fat content, and the like.

In prior art foods, very high amounts of cellulose were needed to achieve minimal fat-like functionality. As a result, foods using ingredients based on conventional cellulose have many of the negative functionalities described above, regardless of the benefits of positive fat-like properties.

Reticulated bacterial cellulose ("RC") has recently been found to have excellent functionality when used to make a variety of foods that are low in fat or substantially fat free.

A distinguishing feature of RC from the above surprising findings is that, when properly processed or activated, RC provides a significantly enhanced functional contribution per unit weight over conventional cellulose expanders. When properly activated, RC is weak compared to conventional cellulose components. To The amount of can be used only in a wide range of foods. Therefore, it is expected that foods can be prepared using RC without the many negative functionalities associated with foods made with high content of conventional cellulose components.

RC prepared by aerobic fermentation of acetobacteria under shaking conditions (US Pat. Nos. 5,079,162 and 5,144, 021) is characterized by having a very high surface area and a high reticularity compared to other cellulose. RC is distinguished from cellulose in static bacterial culture by having an orderly interconnected (net-like) structure instead of the disordered overlapping structure properties of the bacterial cellulose thin film.

In addition to these differences in microstructure, RC is also characterized by a cellulose II component that is not present in bacterial cellulose thin films cultured under static conditions (see US Pat. No. 5,079,162 for a comprehensive description of the properties of RC). And 5,144,021).

The recognition that RC has good functionality as a food ingredient (eg thickener, stabilizer, fat substitute or texture or appearance enhancer, etc.) has not been reported to date. In particular, the advantages resulting from the use of activated RC are surprising. As a result, the use of RC in the manufacture of foods including, but not limited to, completely fatty foods, reduced fat foods and substantially fat free foods has not been disclosed previously.

There have been several attempts in the art to overcome the negative properties associated with conventional cellulose components. For example, US Pat. No. 5,441,753 (the '753 patent) discloses a composition that is a composite of cellulose and a surfactant. Cellulose is coated with a surfactant that reduces the choke taste of foods made with cellulose. The '753 patent did not explain the use of RC.

US Pat. No. 5,366,750 (the '750 patent), incorporated herein by reference, has an extremely low water activity for use in the manufacture of co-extruded foods, such as filled cookies, similar to those marketed under the trade name OREO ^™ . A thermostable edible composition is disclosed. The composition comprises cellulose having an extremely high surface area which, together with other components, provides flow control and thermal stability. Cellulose having an extremely high surface area is obtained by processing cellulose such as MFC, MCC, PCC and bacterial cellulose thin films under high shear. The preceding patent does not mention the use of RC, nor does it mention the use of processed cellulose in food other than thermostable fillers.

Thus, the use of conventional cellulose components in the manufacture of foods with good functional properties as well as properties such as improved stability has not been completely satisfactory. Accordingly, it is an object of the present invention to provide a method for the manufacture of food products, including low fat or substantially fat free foods having the taste, functionality and functionality typically found in foods prepared without the use of cellulose based food additives. Along with the advantages is to overcome the various disadvantages of the art.

In particular, it is an object of the present invention to provide the functionality found in foods made using conventional cellulose components while using less cellulose material.

Summary of the Invention

The present invention relates to foods containing reticulated bacterial cellulose (“RC”). In general, foods of the present invention, in addition to spices, spices, and other ingredients, contain RC processed to impart functionality to foods typically associated with fats or other ingredients commonly found in foods.

Reticulated bacterial cellulose is generally added to the food in an amount sufficient to provide positive functionality and functionality. These functionalities include, but are not limited to, thickening, yield stress, thermal stability, suspension, freeze-thaw stability, flow control, foam stabilization, coating and film formation, and the like.

The present invention is based in part on the surprising discovery that RC is an excellent ingredient in the manufacture of general foods, especially foods that do not contain commonly known levels of fat. In particular, RC can be incorporated into foods at significantly lower concentrations than conventional cellulose components. Thus, foods incorporating RC simultaneously reduce negative functionalities typically present in foods prepared with heavy conventional cellulose swelling agents, while at the same time gaining equivalent or superior functional properties. More specifically, foods made with RC are expected to have reduced astringent or other negative properties (eg, choke taste) commonly found in foods containing conventional cellulose components.

The present invention also provides a method of preparing compositions containing RC in the manufacture of the above-mentioned foods, including foods that do not typically contain known levels of fat. In general, a method for preparing RC-containing compositions includes preparing a reticulated bacterial cellulose dispersion, activating the reticulated bacterial cellulose, and incorporating the activated reticulated bacterial cellulose into food. It includes. Optionally, RC may be added in an inactive dispersed state during the food manufacturing process and activated at some point in the manufacturing process.

In general, bacterial cellulose has its own high surface area, but this can be significantly enhanced by high energy processing. Thus, the preparation of the RC dispersion, the activation of the desired functionalities of the RC dispersion by high energy mechanical processing (ie, by use of a mixer or homogenizer) and the activated reticulated bacterial cellulose composition dispersion or their A method is provided that includes incorporating the mixture into foodstuffs.

Optionally, compositions comprising RC in the activated state disclosed herein may be spray-dried or dried by a desiccator prior to use as a food ingredient.

1 is a photograph comparing net-shaped bacterial cellulose fibers with polyester and woodpulp fibers;

FIG. 2 is a graph comparing the yield strength of the product based on microcrystalline cellulose sold under the trade name AVICEL ^™ and the yield strength of the reticulated bacterial cellulose;

3 is a graph showing recoverable thixotropy of a 0.35% (w / w) dispersion of reticulated bacterial cellulose;

4 is a graph showing the viscosity at various concentrations of reticulated bacterial cellulose as a function of shear rate;

5 is a graph showing the effect of pH on the viscosity of 0.5% (w / w) dispersion of reticulated bacterial cellulose;

6 is a graph showing the effect of temperature on the viscosity of a 0.5% (w / w) dispersion of reticulated bacterial cellulose;

7 is a graph showing the effect of salt on the viscosity of 0.5% (w / w) dispersion of reticulated bacterial cellulose.

Detailed Description of Specific Embodiments

5-1. Justice

"Bacterial Reticulated Cellulose":

As used herein, the reticulated bacterial cellulose or the abbreviation “RC” refers to cellulose obtained by shaking aerobic fermentation of acetobacteria as disclosed in US Pat. No. 5,079,162.

"Bacterial Cellulose Pellicle": As used herein, "Bacterial Cellulose Thin Film" refers to the aerobic static aerobic properties of acetobacteria as disclosed in Biochemical Journal 58: 345-352 by Hestrin and Schram. Points to cellulose obtained by fermentation.

"Microcrystalline Cellulose": As used herein, "Microcrystalline Cellulose" or the abbreviation "MCC" is similar to the colloidal grade Cellulose of FMC Corporation, marketed under the trade name AVICEL ^™ . Refers to cellulose having properties.

"Reduced Fat" and "Fat Free": These terms are used to define products with reduced or eliminated fat levels as compared to conventional products. These terms should not be construed as limited to their definitions under Nutritional Labeling and Education Act.

5-2. The present invention

The present invention relates to the use of reticulated bacterial cellulose ("RC") as a food ingredient in which one or more of the following functionalities are required: densification, yield strength, thermal stability, freeze-thaw stability, flow control, Foam stabilization and coating and film formation.

In addition to the widespread use of RC in food, the present invention relates to the use of RC in fat reducing foods or substantially fat free foods. The foods disclosed herein incorporate RC to give the food the desired functionality. In particular, RC can replace the organoleptic properties of fat in many foods as well as other functionalities typically associated with starch or other conventional food ingredients.

Reticulated bacterial cellulose ("RC") is bacterial cellulose produced by aerobic fermentation of acetobacterial species under shaking conditions (for a comprehensive review of RC properties, see US Pat. Nos. 5,079,162 and 5,144,021). Reference). Briefly, RC is characterized by a fairly high surface area compared to conventional cellulose. For the purposes of the present disclosure, the term "RC having a significantly high surface area" is at least about 2 times, preferably at least about 50 times, particularly preferably similar processes than the "super high surface area" as disclosed in the '753 patent. Treatment refers to an RC having an average surface area of at least about 100 to about 1,000 times greater upon activation. For example, RC generally has about 200 times larger surface area than microcrystalline cellulose (“MCC”).

In addition, RC comprises a smaller diameter (0.1 μm to 0.2 μm compared to 25 to 30 μm) than plant-derived cellulose and has a highly networked network structure.

In addition, the microstructure of RC was very different from that of bacterial cellulose thin films produced in static culture, as measured by nuclear magnetic resonance apparatus and scanning electron microscopy (US Pat. No. 5,079,162). Practically, RC has a cellulose II component that is not present in statically cultured bacterial cellulose thin films (US Pat. No. 5,079,162).

RC is ideally suited for use in a wide range of foods because of its physical properties. RC is particularly suitable as a means for the purpose in compositions with reduced fat as it contributes positively to texture, mouthfeel and other sensory properties. In addition, RC is insoluble and consequently stable under the conditions used to make various foods (eg, pH, salt concentration, temperature, etc.).

RC exhibits thixotropy, which is ideally suitable for food spreads, which shows less resistance to deformation during spread, and then reconstructs to the desired structure upon removal of the deformation.

Aqueous dispersions of RC have a higher viscosity (at similar concentration conditions) than dispersions of other cellulose, including cellulose (US Pat. No. 5,366,750) processed to have an increased surface area. In addition, RC exhibits significantly higher yield strengths that contribute to the superior stability of foods made with RC over a wider concentration than other types of cellulose.

In addition, RC exhibits pseudoplasticity, making it ideally suited for liquid foods such as salad dressings where suspension of particulates and ease of pouring are important considerations.

RCs with fairly high surface areas contribute significantly to the efficiency of densification in various food applications. Very surprisingly, it has been found that significantly smaller amounts of RC are required to obtain the desired quality in the food compared to foods prepared with conventional cellulose components. This is especially true in terms of the utility of the fat-like functionality of RC. As a result, but not limited to, fat-reduced foods made with RC, substantially nonfat foods, have comparable fat-like functionality and functionality as compared to foods made with conventional cellulose components. It is believed to indicate. In addition, if a smaller amount of RC is required, the fat-reduced foods made with RC and the substantially fat free foods have the corresponding astringent taste and choke taste that is commonly found in foods containing other types of cellulose. This decrease is generally shown.

Looking at the above properties, the superior properties of RC are well suited for use in various foods. For example, RC is not limited to low-moisture foods (nut pastes such as peanut butter, confectionary spreads such as cookie fillings, coating compounds for chocolate and other confectionery manufactures, and confectionary fillings such as nougat, caramel, truffles, and purges). , Binders for confectionery and bakery sweets and glazes, cream fillings, snack spreads and fillings, and the like; Dairy products, milk-based products or substitutes thereof (cream substitutes, RC-stabilized forms of steamed milk and its substitutes, frozen snacks such as ice cream, frozen yogurt, softened or firmly compressed frozen desserts, ice Milk, butter, margarine, rancid oil, yoghurt and the like); Salad dressing; It can be used as a fatty substitute, fat substitute or fat diluent, thickening agent, yield strength enhancer, stabilizer, film-forming agent or binder in foods such as creams or fat based soups and sauces.

Where fat-reducing foods or substantially fat-free foods are included, RC is generally sufficient to confer positive functionality and functionalities substantially similar to those observed in conventional foods containing high amounts of fat. Is incorporated into the food in an amount. Thus, RC can be used in an amount sufficient to provide a food with positive texture and sensory characteristics typically associated with high fat foods (eg, body, soft taste, creamy texture, appearance, etc.).

At the same time, the small amount of RC necessary to achieve the desired functional qualities is believed to eliminate or at least significantly reduce the negative functionalities typically associated with food, including conventional cellulose based food additives. Thus, RC is used in small enough amounts to avoid providing astringent or choke taste, lumpy texture, non-rounded mouthfeel, etc. to food.

Thus, fat-reduced foods or substantially fat-free foods made with RC are comparable to or improved in taste, appearance, or taste when compared to fat-reduced foods and nonfat foods made with conventional cellulose components. Texture, mouthfeel, and stability. This property allows for the additional use of RC as a textruizer or fat-replacement or fat-diluent in food, while conventional cellulose food additives do not adequately replace the required functionality of fat. . The amount of RC incorporated into a food may vary in part depending on the amount of fat or other ingredients contained in the food, such as, but not limited to, moisture content, desired texture, desired viscosity, desired stability, desired Depending on the specific properties of the food, including its yield strength, flowability, etc.

The Applicant has generally found that a smaller amount of RC (compared to conventional cellulose components) is required to achieve properties that are comparable to or better than those obtained with conventional cellulose use. In general, RC is in an amount of about 5% to less than 90%, typically about 30% to less than about 70%, of the amount of conventional cellulose components typically used in certain foods with satisfactory results. More typically, in an amount of about 40% to less than about 60%. Preferably, the amount of RC used is about the amount of conventional cellulose component. To to be. Those skilled in the art will also recognize that the smaller amount of RC required to provide equivalent or better functionality in a given food improves both the logical and economic aspects of the food manufacturing process.

With respect to the amount of RC used to prepare foods, good results are generally obtained when about 0.01% to about 5% (w / w) of the composition comprising RC is incorporated into the food. About 0.05% to about 3% (w / w) is preferred, but most preferably about 0.1% to about 1% (w / w). Levels suitable for particular applications will be apparent to those skilled in the art, in particular as set forth in detail herein. The dosage range for a particular food application is as follows: For flexible full-fat dressings, RC is generally about 0.1 to about 1.0 (% w / w), preferably about 0.1 to about 0.5 (% w / w) is used; For flowable fat-reducing dressings, RC is generally used from about 0.1 to about 1.5 (% w / w), preferably from about 0.1 to about 0.8 (% w / w); For full-fat viscous dressings, RC is generally used from about 0.1 to about 1.5 (% w / w), preferably from about 0.1 to about 1.0 (% w / w); For fat-reducing viscous dressings, RC is generally used from about 0.1 to about 2.0 (% w / w), preferably from about 0.1 to about 1.5 (% w / w); In the case of inflated desserts with hipped toppings and carbon dioxide, RC is generally used from about 0.1 to about 1.0 (% w / w), preferably from about 0.1 to about 0.5 (% w / w); For full-fat frozen desserts, RC is generally used in about 0.1-1.0 (% w / w), preferably about 0.1-about 0.5 (% w / w); In the case of fat-reducing food frozen desserts, RC is generally used from about 0.1 to about 1.5 (% w / w), preferably from about 0.1 to about 1.0 (% w / w); For sour full-fat creams / yogurts, RC is generally used from about 0.1 to about 1.5 (% w / w), preferably from about 0.1 to about 1.0 (% w / w); For sour fat-reducing creams / yogurts, RC is generally used from about 0.1 to about 2.0 (% w / w), preferably from about 0.1 to about 1.5 (% w / w); In the case of Frostings / Icings, RC is generally used in the range of about 0.05 to about 1.0 (% w / w), preferably about 0.05 to about 0.5 (% w / w); In the case of a full-fat soup / sauce or cream sauce, RC is generally used from about 0.1 to about 1.0 (% w / w), preferably from about 0.1 to about 0.5 (% w / w); For low fat soups / sauces or cream sauces, RC is generally from about 0.1 to about 2.0 (% w / w), preferably from about 0.1 to about 1.5 (% w / w), more preferably from about 0.1 to about 0.8 (% w / w) is used; And for fruit-based fillings, RC is generally used in the range of about 0.05 to about 1.0 (% w / w), preferably about 0.08 to about 0.8 (% w / w).

Substantially nonfat foods means foods in which all of the total fat typically added during the manufacture of the food has been replaced with a fatty substitute comprising RC. Of course, some of the ingredients in making the food may include fat in amounts that typically do not substantially contribute to the total fat content of the food. Substantially nonfat foods may include these ingredients. Some or all of the fats commonly found in whole fat foods can be replaced. Those skilled in the art will know the preferred level of substitution.

Fat-reducing foods means foods in which some of the total fat that is typically added during the manufacture of the food is replaced by RC. Some or all of the fats commonly found in full-fat foods can be replaced. Those skilled in the art will know the preferred level of substitution. While RC can be used in the manufacture of low fat and substantially nonfat foods, it also means that texture is found in foods where conventional amounts of fat are found or where only a small amount of the fat content of the food can be replaced by RC. It may be used as a contributing factor, stabilizer, viscosity or yield strength modifier.

When RC is used as a component in foods, it is generally added as a composition comprising RC that has been treated to activate the desired functionality. Typically, RC is activated by mixing an aqueous dispersion of RC (using an automixer, high shear mixer, bladder, etc.). Preferably, the RC suspension is activated by additional high energy processing or mixing. Typical examples of such high-energy processing or mixing include, but are not limited to, homogenization (especially high pressure, extrusion, or extensional homogenization (US Patent Application No. 6, 1995, incorporated herein by reference). 08 / 479,103)), ultrasonic separation and the like.

After the activation phase, the RC is generally ready to be incorporated into food. Optionally, the activated RC may be stabilized for subsequent use. For example, a composition comprising activated RC may be a dry composition that can be dried, lyophilized, or spray dried by a desiccator and easily reactivated for subsequent use. By this treatment, dry RC compositions are prepared that maintain stability for an extended period of time, which may allow for easier and economical storage and shipping. In the case of a dry RC composition, various components can be incorporated into the composition to facilitate both drying and rehydration / reactivation processes. For example, but not limited to, corn syrup solids, polydextrose, monosaccharides (eg, dextrose, sorbitol, etc.), disaccharides (eg, sucrose, lactose, etc.) or polysaccharides (eg, dextran or carboxy) Carbohydrate components, including other forms of cellulose) such as methylcellulose, may be present in the RC composition prior to the drying step by the desiccator.

Additionally, other ingredients such as, but not limited to, glycerol or water soluble gums including xanthan gum, locust bean gum, guar gum or arabic gum, etc., are activated prior to the drying step by the desiccator. Present in the composition comprising RC. Optionally, such gums may augment or replace polysaccharides in the composition.

In a particularly preferred embodiment, RC can be combined with CMC and disaccharides (sucrose) in a ratio of about 6 parts, 1 part of carboxymethyl cellulose (CMC) and 3 parts of sucrose (6: 1: 3). have. RC mixtures comprising RC, CMC and sucrose at a ratio of about 6: 2: 2 are illustrated as having similar functionality, and are about 4: 1: 1, 12: 4: 3 and 4: 2: 1 or similar Additional RC mixtures, with or without intermediate proportions, are considered to provide similar functionality when treated with suitably controlled amounts of activation energy.

After the drying step by the desiccator the RC cake or powder may be added directly to the food ingredients, or may be reactivated prior to addition if the situation requires. Alternatively, it is expected that the RC component can be activated during food manufacturing.

Methods of preparing a variety of foods comprising cellulose as a component are well known in the art. For example, recipes and methods for making fat-reduced foods or substantially fat-free foods are described in US Pat. Nos. 5,011,701, 5,087,741, 5,209,942, and 5,286,510, respectively, incorporated herein by reference. Starting dressing); 5,441,753 (peanut butter, chocolate, truffle, caramel, fudge, nut, pudding, bread, low fat, chocolate mousse, whipped topping, non-dairy cream, salad dressing, frozen french fries, margarine and frozen desserts); 5,424,088 (white cakes and margarine); And 5,342,641 (milk drinks, yogurt drinks, sherbets, jelly, fish pastes, sausages, sponge cakes and biscuits).

Food compositions incorporating RC compositions include, but are not limited to, xanthan gum, gellan gum, locust bean gum, arabic gum, guar gum, alginate, whey, natural or modified food starch, casein, maltodextrin, Others, including pectin, carrageenan, emulsifiers, flours, condiments, spices, sugars, sweeteners, various oils, butters and shortenings, food fiber, fat substitutes, synthetic fats, vitamins, nutritional supplements and other micronutrients and stabilizers Functional food ingredients may additionally be included. RC can also be used in combination with other stabilizers such as starch, conventional cellulose or a water soluble thickener that is satisfactory and synergistic. Those skilled in the art will appreciate that the aforementioned ingredients provide a similar function in food comprising RC.

The excellent functionality of the activated RC compositions also envisages their use for various products and compounds. For example, the viscosity enhancing functionality of the compositions disclosed herein is expected to be very suitable for use in consumables other than shampoos, conditioners, toothpastes in the form of creams, cosmetics and foods.

In addition, the RC compositions disclosed herein are expected to be well suited for incorporation into pharmaceutical compositions including, but not limited to, topical dispersions, suppositories, oral and parenteral drugs, and prosthetic fillers.

The invention is illustrated through the following examples, which are provided for illustrative purposes only, and are not intended to limit the invention.

Example Physical Properties of Reticulated Cellulose

The following examples illustrate the physical properties of reticulated cellulose, particularly suitable for use in the manufacture of conventional foods, fat-reducing foods and substantially fat free foods. Typically, to achieve maximum functionality, RC should be activated by high-energy processing. RC compositions used in the examples described below generally comprise a spray-dried blend of RC, CMC and sucrose in a ratio of 6: 1: 3 (w / w), where RC is prepared by a high shear mixing method. Activated or activated by passing one or more times through an APV Gaulin homogenizer operating under a pressure of about 2,000 to about 10,000 psi or through an extruded homogenizer under a pressure of about 500 to about 2,500 psi.

6.1 Yield Strength

Yield strength is the amount of force required to initiate flow in a gel-like system. In general, the yield strength of the cellulose dispersion is related to food stability, that is, the higher the cellulose of the yield strength, the greater the stability and suspension potential is given to the food. This example illustrates that the activated RC (aka CELLULON ^™ ) has excellent yield strength compared to the MCC-based product sold under the trade name AVICEL ^™ RC-591 by FMC Corporation.

6.1.1 Experimental Protocol

Aqueous dispersions of RC and MCC, including CMC as coagent, were passed through the APV Gaulin homogenizer twice under 8,000 psi pressure. Yield strength was measured using a rheometer constant strength rheometer.

6.1.2 Results

The experimental results are shown in FIG. Concentrations and ratios are expressed in weight percent. Under all concentration conditions tested, the activated RC exhibited better stability-improving properties than MCC and showed significantly higher yield strength than MCC.

6.2 Recoverable thixotropy

Properties of compositions that exhibit reduced resistance to flow or viscosity during processing with vibrational forces, such as the application of ultrasound, simple shaking or shearing, and exhibit the property of becoming solid again upon standing ("thixotropy"). Is an important property for foods such as frosting and spreads. This example illustrates the good thixotropy of activated RC.

6.2.1 Experimental Protocol

A 0.35% aqueous dispersion of activated RC (% w / w) was prepared and then treated for 1 minute at an initial shear rate of 1 s ⁻¹ . The shear rate was then increased to 1,000 s ⁻¹ for 10 seconds and then returned to 1 s ⁻¹ shear rate. The viscosity of the sample was measured continuously during the course of the experiment.

6.2.2 Results

Experimental results are shown in FIG.

At time = 0, the sample showed an initial viscosity of about 4,000 cP and initially dropped to about 2,000 cP at low shear rates. As the shear rate increased substantially, the viscosity decreased significantly. As soon as the original low shear rate was returned, the viscosity of the sample returned to about 1,200 cP in about 2 minutes. If the viscosity measurement is continued after several additional minutes, it is expected that an initial viscosity value of substantially 100% will be recovered. Once the shear is removed, viscosity recovery takes place more quickly. The data indicate thixotropy of activated RC.

6.3 Effect of Shear Rate on Viscosity

6.3.1 Experimental Protocol

Edible dispersions containing various concentrations of activated RC were prepared as shown in Example 6.2.1. The viscosity of each sample was determined as a function of the shear rate applied.

6.3.2 Results

Viscosity as a function of shear rate is shown in FIG. 4. For a fixed shear rate, the viscosity of the activated RC suspension is related to the concentration. The thicker the concentration, the greater the viscosity. In all cases the viscosity was proportional to the shear rate. Considering that similar plasticity is a desirable property for applications where reduced viscosity is desirable for mechanical shearing (e.g., pumping, pouring, spraying, etc.), RC may be included. The products are viscous and stable under low shear conditions compared to dispersed suspended particles, while the application of shear allows them to be easily mobilized.

6.4 Effect of pH on Viscosity

The pH of a food can vary widely depending on the food. For example, salad dressings containing vinegar have a low pH, while cultured dairy products such as sour cream and yogurt, citrus drinks, etc., have a low pH, while in general, other products have a higher pH. . To be useful in preparing foods such as acidic salad dressings, cultured dairy products and low pH beverages, the activated RC (added as a viscosity enhancer) must remain stable at the pH of the food throughout the expected storage period. This example illustrates the stability of activated RC over a wide pH range.

6.4.1 Experiment Protocol

Aqueous dispersions containing 0.5% activated RC were prepared as shown in Example 6.2.1. The pH of the sample was adjusted by adding hydrochloric acid or sodium hydroxide reagents. The viscosity of the sample was determined as a function of pH.

6.4.2 Results

As shown in FIG. 5, the viscosity of the activated RC dispersion was unaffected in the pH range of about 3-11, indicating that the activated RC is suitable for application to foods with a wide range of pH values.

6.5 Effect of Temperature on Viscosity

Typically, to be suitable for use in oven-cookable foods, cellulose should be stable to the temperatures typically encountered during baking and heating. This example illustrates the temperature stability of activated RC.

6.6 Experimental Protocol

Aqueous dispersions of activated RC were prepared as shown in Example 6.2.1. Viscosity was measured at the indicated temperature.

6.7 Results

As shown in FIG. 6, the viscosity maintained stability over a temperature range from a temperature just above the freezing point to about 80 ° C., and at 80 ° C. or more, the viscosity gradually decreased as the temperature increased. This data shows that the activated RC exhibits temperature stability at about 80 ° C. and that the RC is suitable for use in foods that can be cooked in an oven.

6.8 Effect of Salt Concentration on Viscosity

This example illustrates the stability of RC to a wide range of concentrations of NaCl, one of the components typically used during the manufacture of food.

6.9 Experimental Protocol

Aqueous suspensions of activated RC were prepared as shown in Example 6.2.1. Viscosity was measured continuously while gradually increasing the concentration of NaCl from 0 to 5.

6.10 Results

As shown in FIG. 7, the activated RC remained stable over a wide range of concentrations of NaCl. This shows that RC is suitable for use in foods that contain not only sodium chloride but also salts such as potassium chloride, calcium chloride and the like in a wide range of concentrations.

Example 7 Preparation of Mayonnaise Dressing with Reduced Fat

Activated RC and control MCC cellulose (AVICEL ^™ ) were used in the following process to prepare a 10% oil mayonnaise dressing with reduced fat. Control dressings containing no cellulose were also prepared. The content and ratio of the various non-cellulose components may vary depending on the field. In the following basic mayonnaise dressing example, RC was added at 0.8% (w / w). Dressings with a thick or dilute concentration can be prepared by varying the amount of RC added.

7.1 Formulation

10% oil mayonnaise dressing was prepared according to Table 1.

Table 1

10% oil mayonnaise dressing

Component (% w / w) Manufacturer Control MCC RC water 69.98 68.53 71.10 Reticulated Cellulose NutraSweet Kelco 0 0 0.80 Microcrystalline Cellulose FMC 0 3.15 0.00 Carboxymethyl Cellulose FMC 0 0.35 0.13 KELTROL T Xanthan Gum NutraSweet Kelco 0.35 0.30 0.30 Instant Tender Gel C Starch Staley 4.00 2.00 2.00 Sugar C & H 6.00 6.00 6.00 EDTA Sigma Chem. 0.01 0.01 0.01 Potassium sorbet Eastman 0.10 0.10 0.10 Egg solids Henningsen 1.50 1.50 1.50 Soybean oil Hunt wesson 10.00 10.00 10.00 Lemon Juice Concentrate Iris Co. 1.00 1.00 1.00 Vinegar (100 Grain) Heinz 4.20 4.20 4.20 Salt Morton 2.50 2.50 2.50 Ground mustard Durkee 0.25 0.25 0.25 Mayonnaise seasoning 0.10 0.10 0.10 Beta Carotene, 2% Solution Warner-jenkinson 0.01 0.01 0.01

7.2 method

Mayonnaise dressings were prepared as follows:

1. Disperse cellulose (MCC or RC) in water by mixing for 5 minutes at high speed using a Silverson mixer. Add a blend of xanthan gum and some sugar (1:10 = xanthan: sugar).

2. Transfer the dispersion to a Hobart bottle. Slowly add egg solids, starch, potassium sorbet, EDTA and remaining sugar. Mix for 10 minutes using a wire whisk device.

3. Add a blend of oils, spices and pigments. Mix for 5 more minutes.

4. Add vinegar and lemon juice slowly while mixing.

5. Add salt and ground mustard. Mix for 10 minutes.

6. Process through a colloid mill set at 0.01 second intervals.

7.3 Evaluation

Dressings made with RC had a softer, creamier appearance, higher viscosity, and larger shapes than dressings made with about four times the amount of MCC. When stored at different temperatures (50 [deg.] C. and 22 [deg.] C.), the viscosity of the dressing made with activated RC was less variable than that of the dressing made with MCC. Viscosity was measured using a Brookfield RV fixed with a spiral adapter at 50 rpm (24 ° C.). Flow resistance was measured using a Bostwick consistometer. In this test, the sample is filled in a reservoir located on top of the slope, and then the door of the reservoir is opened to release the sample. After 30 seconds, the amount of sample (per cm) flowing under the slope is measured.

In addition, all dressings remained stable after five freeze-thaw cycles and storage for at least 11 days at 50 ° C. The texture and taste of dressings made with RC and MCC were similar. However, dressings made with activated RC had a significantly softer appearance.

In summary, about Mayonnaise dressings prepared with an amount of RC showed equivalent or superior functionality and functionality compared to dressings made with MCC, demonstrating the usefulness of RC in fat-reducing dressings.

8. Example: Preparation of Sour Fat-Reducing Cream

RC and control MCC were used to prepare a sour fat-reducing 7% fat cream according to the following method. A sour control cream was also prepared that contained no cellulose. The content and ratio of the various non-cellulose components may vary depending on the field. In the following basic sour cream example, RC was added at 0.4% (w / w). Sour cream or other fat-reducing dairy products with thin or concentrated concentrations can be prepared by varying the amount of RC added.

8.1. pharmacy

Sour fat-reducing cream was prepared as shown in Table 2.

TABLE 2

Sour Fat-Reducing Cream

ingredient Manufacturer Control MCC RC Skim milk Rockview 76.44 75.59 76.32 Cream, 40% milk fat Rockview 17.40 17.40 17.40 Skim milk powder Land o 'lakes 5.36 5.36 5.36 Colflo 67 starch National 0.50 0.25 0.25 Keltrol T xanthan gum NutraSweet Kelco 0.30 0.20 0.20 Reticulated Cellulose NutraSweet Kelco 0 0 0.40 Microcrystalline Cellulose FMC Corp. 0 1.08 0 Carboxymethyl Cellulose FMC Corp. 0 0.12 0.07

8.2 Method

A sour fat-reducing cream was prepared according to the following method:

1. Dry the blend of starch, xanthan gum and MCC or RC and add it to skim milk using a Silverson mixer set at high speed. Mix for about 5-8 minutes.

2. Transfer to stainless steel container and submerge in water bath. Cream and skim milk powder are added and then heated to 165 ° F during mixing. Hold at 165 ° F for 30 minutes.

3. Homogenize at 2000 psi in the first step; In the second step, homogenize at 500 psi.

4. Quickly cool to 22 ° C by soaking the vessel in an ice bath.

5. According to the manufacturer's recommendation, add an appropriate level of culture to the mixture, then incubate at 22 ° C. for 14-16 hours to pH4.6.

8.3 Evaluation

The viscosity as a function of shelf life of the sour fat-reducing cream is shown in Table 3.

Table 3.

Viscosity as a Function of Storage Life

Viscosity, cP (Spiral Adapter Brookfield RV / 50 rpm / 4 ° C.) Control MCC RC 3 days freezing 1764 2688 2310 1 week frozen storage 1743 2625 2988 2 weeks frozen storage 1575 2730 2814 3 weeks frozen storage 1596 2709 2751 pH 4.67 4.67 4.68

The sour fat-reducing cream made with 0.4% (w / w) RC had a shelf life comparable to the sour cream made with about three times as much MCC. MCC samples further showed "gel-like" properties and showed agglomerates upon stirring. All of the products showed similar viscosities, but the sour cream made with RC was softer and more creamy. In summary, these data show that the functionality and functionality of the sour fat-reducing cream made with activated RC is improved.

9. Example: Preparation of frozen non-dairy whipped topping

In order to prepare frozen non-dairy whipped topping, RC and control MCC were used according to the following method. Control toppings containing no cellulose were also prepared. The content and ratio of the various non-cellulose components may vary depending on the field. In the following frozen topping example, RC was added at 0.15% (w / w). Frozen, non-dairy products with dilute or concentrated concentrations can be prepared by varying the amount of RC added.

9.1. pharmacy

Frozen non-dairy whipped toppings were prepared according to Table 5.

Table 5

Frozen Non-Dairy Whipped Topping

ingredient Manufacturer Control MCC RC water 47.77 47.47 47.59 Granulated sugar C & H 23.00 23.00 23.00 Paramount C Hard Butter Vandenbergh 17.50 17.50 17.50 Hydro 100 Coconut Fat Vandenbergh 8.50 8.50 8.50 Vanilla extract BBA Inc. 1.50 1.50 1.50 vanillin David michael 0.01 0.01 0.01 Alanate 180 Sodium Caseinate New ZealandMilk Products 1.25 1.25 1.25 Durfax 60 Emulsifier Vandenbergh 0.45 0.45 0.45 Gelcarin GP 369 FMC Corp. 0.02 0.02 0.02 Microcrystalline Cellulose FMC Corp. 0 0.27 0 Reticulated Cellulose NutraSweet Kelco 0 0 0.15 Carboxymethyl Cellulose FMC Corp. 0 0.03 0.03

9.2 Method

Frozen non-dairy whipped toppings were prepared according to the following method.

1. Disperse cellulose (MCC or RC) in water by mixing for 5 minutes at high speed using a Silverson mixer.

2. Dry the blend of sodium caseinate, gelcarin and vanillin and add it to the cellulose dispersion. Mix for 3-4 minutes.

3. Transfer the mixture to a saucepan and heat to 130 ° F with stirring. Add DURFAX emulsifier and heat to 140 ° F. Add paramount C and hydroroll 100.

4. Heat the mixture to 160 ° F, then add sugar.

5. Pasteurize the mixture at 160 ° F for 30 minutes.

6. Add vanilla extract immediately before homogenization. Homogenize at 4500 psi through the first stage valve and then at 500 psi through the second stage valve.

7. Quickly freeze the mixture to about 40 ° F and then whip immediately.

8. Add about 600-800 grams of the mixture to a bottle of Hobart mixer. Using a wire whip, whip exactly 2 minutes.

9. Pack in pint-sized containers and freeze at -20 ° F.

9.3 Evaluation

All products showed satisfactory cream, shape and appearance. Products made with RC had a softer feel compared to the two control products. This is usually due to the high overrun obtained with the RC base mixture. The overrun measured for RC samples after high shear mixing for 2 minutes was 313%, whereas the overrun of MCC and negative control samples was 280% on average.

All toppings showed a slight increase in viscosity after the freeze-thaw cycle, but no detrimental changes in texture or appearance were observed. Samples sold under the trade name COOLWHIP ^™ showed a similar degree of viscosity increase after repeated freeze / thaw cycles. Viscosity was measured using a Brookfield with helipath stand at 5 rpm. The overrun (%) was calculated as the difference in weight between the witless base mixture and the whipped product at a known volume.

RC provided frozen whipped toppings with equivalent or superior functionality and functionality compared to frozen toppings made with about two times the amount of MCC.

10.Examples: Preparation of Ready-to-Spread Sugars

RC and control MCC were used according to the following method to prepare an instant spread chocolate sugar. Control sugars containing no cellulose were also prepared. The content and proportions of the various non-cellulose components may vary from field to field. In the following instant spreadable chocolate sugar example, RC was added at 0.10% (w / w). Other spreads with dilute or thicker concentrations can be made by varying the amount of RC added.

10.1 Preparation

Immediately spread chocolate sugars were prepared according to Table 6.

Table 6

Instant Spread of Chocolate

ingredient Manufacturer Control MCC RC water 16.21 16.01 16.09 Isosweet 100 (HFCS) Staley 9.00 9.00 9.00 Powdered sugar 10x Domino 56.00 56.00 56.00 Cocoa (10-12% fat) Masterson 8.00 8.00 8.00 BETRICING Shortening Vandenbergh 10.20 10.20 10.20 Vanilla extract Durkees 0.20 0.20 0.20 Art. Vanilla cream flavor Hercules 0.15 0.15 0.15 Lecithin Centrophage C Central soya 0.14 0.14 0.14 Salt Morton 0.10 0.10 0.10 Microcrystalline Cellulose FMC Corp. 0 0.18 0 Reticulated Cellulose NutraSweet Kelco 0 0 0.10 Carboxymethyl Cellulose FMC Corp. 0 0.02 0.02

10.2 Method

Immediately spread chocolate sugar was prepared according to the following method:

1. Blend cocoa, shortening, salt, lecithin and vanilla for 4 minutes in a Hobart mixer set at low speed.

2. Add water, corn syrup and MCC or RC to a stainless steel container and mix using a high speed Silverson mixer. Mix continuously for about 3 minutes.

3. Add the RC or MCC dispersion to the shortening mixture and mix at low speed for about 60 seconds. After dismantling the bowl, set the speed to medium speed and then blend the mixture for 2 minutes.

4. Slow down and add the remaining powdered sugar while mixing.

Mix continuously for about 3 minutes.

5. Pack the obtained product in a container.

10.3 Evaluation

In the preparation of sugars, 0.18% (w / w) of MCC was added and 0.1% (w / w) of RC. Yield strength was measured by stress ramp test using a rheometer constant stress rheometer. The results are shown in Table 7.

TABLE 7

Comparison of sugar samples

Control MCC RC Solid content (%) 72.1 73.3 72.2 Spreadability Great Great Great Yield strength (dynes / ㎠) 1328 1666 2643 High Temperature Stability-Flow after 50 minutes @ 50 ℃ 21 cm 15.5 cm 8.5 cm Freeze-thaw stability stability stability stability

Dragees made with RC had a higher viscosity and twice as high yield strength as dragees made without cellulose. The addition of such low levels of RC has been shown to significantly improve the shape. In contrast, dragees made with MCC (approximately twice the level of RC) were found to have only 25% increased viscosity and yield strength compared to dragees prepared without cellulose.

In addition, drag prepared with RC has been demonstrated to exhibit significant stability against high temperature (50 ° C.) storage as compared to the two controls (put a known weight of sample on the inclined plane and run these samples and instruments for 15 minutes. Incubation at 50 ° C., followed by measuring the flow distance in cm). All samples showed good freeze-thaw stability and good spreadability.

These data show that sugars made with RC exhibit equivalent or better functionality and functionalities than sugars made with approximately 2 times the amount of MCC, which indicates that RC has superior function-promoting properties in sugars or fillers that are readily spreadable. Indicates that it is a food additive.

Example: Preparation of Fat-Reducing Mushroom Soup

In order to prepare a fat-reducing mushroom cream soup, RC and control MCC were used according to the following method. A control soup containing no cellulose was also prepared. The content and proportions of the various non-cellulose components may vary from field to field. In the following example of the basic mushroom cream soup, RC was added at 0.45% (w / w). Other soups with dilute or concentrated concentrations can be prepared by varying the amount of RC added.

11.1 Preparation

Mushroom cream soup was prepared according to Table 8.

Table 8

Fat-Reducing Mushroom Cream Soup

ingredient Manufacturer Control MCC RC water 71.35 72.82 73.19 mushroom Basic Veget. 11.00 11.00 11.00 Purity W Modified Food Starch National 3.50 2.30 2.30 Corn starch Kingsford 2.00 1.33 1.33 StarDri 100 Maltotexture Staley 0.25 0.25 0.25 Wheat Incense, Multi-Purpose General mills 1.50 1.00 1.00 Cream, 40% fat Rockview 3.30 3.30 3.30 Soybean oil Hunt-wesson 2.00 2.00 2.00 Sugar C & H 1.00 1.00 1.00 Alacen 878 Whey Protein Conc NZMP 1.20 1.20 1.20 Garlic powder Iris Co. 0.20 0.20 0.20 Onion powder Iris Co. 0.20 0.20 0.20 Natural mushroom flavor Fidco 1.00 1.00 1.00 Salt Morton 1.00 1.00 1.00 Potassium chloride Fisher Scient. 0.40 0.40 0.40 Calcium lactate VWR Scient. 0.10 0.10 0.10 Microcrystalline Cellulose FMC Corp. 0 0.81 0 Reticulated Cellulose NutraSweet Kelco 0 0 0.45 Carboxymethyl Cellulose FMC Corp. 0 0.09 0.08

11.2 Method

Mushroom cream soup was prepared according to the following method:

Preparation of Emulsions:

1. In a waring blender, a blend of 20: 1 water to whey protein concentrate is prepared at 140 ° F. (i.e. 18 grams in about 360 grams of water preheated to 140 ° F. for a 1500 gram batch). Whey protein concentrate is added and then served in a waring blender).

2. Mix at medium-high speed for 5 minutes.

3. Slowly add soybean oil and mix until a homogeneous emulsion is obtained.

Soup manufacturers

1.Add 647.4 grams of water to a stainless steel container (for 1500g batch), then add RC or MCC to the water using a Silverson mixer set at high speed. Mix for about 4-5 minutes.

2. Soak a vessel containing RC or MCC dispersion in a double pot and begin to heat the water.

3. Soak the propeller with three blades in the soup and run the mixer set at medium-high speed. Add mushrooms while mixing.

4. Add the emulsion prepared above.

5. Add remaining ingredients except starch and wheat.

6. Heat the mixture to 180 ° F. Mix both starch ingredients and wheat flavours with 210 grams of water (for a 1500 gram batch, the weight of water is about twice the weight of starch / flavour) or by hand or using a low rpm mixer To prepare a slurry of starch / flour.

7. After reaching 185 ° F. (gelatinized), add starch slurry to the soup base.

8. Continue heating until the temperature reaches 235 ° F, then stir at this temperature for 30 minutes.

9. Pack in a suitable container with a tight lid.

11.3 Evaluation

Controls using only starch were compared to soups made with 0.45% (w / w) RC and 0.81% (w / w) MCC. RC and MCC soups contained less two-thirds of the starch compared to the control group using only starch. The viscosity of the soup samples is shown in Table 9.

Table 9

Viscosity of Soup Sample

Bostwick viscosity: Flow after 30 seconds (cm): Control MCC RC Early 12.25 15.00 14.25 After overnight storage at 50 ℃ 14.00 15.25 13.75 Storage stability (50 ℃) stability stability stability

The control group using only starch had a strong appearance and texture to the paste state. Observed in the concentrated and diluted state (adding 1 part of water), the MCC soup and the RC soup were more creamy than the starch-only control. The concentrated MCC soup exhibited a "gel-like" state where agglomerates were observed upon stirring. In contrast, the concentrated RC soup was very soft and more easily dispersed in water.

After storage at 50 ° C. for 16 hours, some lipose was observed on the surface of all samples, while less lipose was observed in soup made with RC.

These data show that the fat-reducing cream soup made with RC exhibits the same or better functionality and functionality as the soup made with about 2 times as much MCC. This is indicative of the functionality of RC in fat-reducing cream soups.

12.Example: Preparation of Skim Soft Serve Frozen Dessert

In order to prepare a skim soft sub dessert, RC and a control MCC were used according to the following method. The content and proportions of the various non-cellulose components may vary depending on the flavor and type of dessert to be made. In the following basic frozen dessert example, RC was added at 0.20% (w / w). Desserts with thin or dark concentrations can be prepared by varying the amount of RC added.

12.

The skim soft sub frozen dessert was prepared according to Table 8.

Table 10

Skim Soft Serve Frozen Dessert

Component (% w / w) Manufacturer RC MCC Skim milk (liquid) 72.27 72.30 Reticulated Cellulose 0.20 - Microcrystalline Cellulose FMC Corp. - 0.45 Carboxymethyl Cellulose FMC Corp. 0.13 0.22 Skim Dairy Solids Land-o-lakes 11.00 11.00 Sucrose (Granule) C & H 11.00 11.00 Corn syrup solids (42 DE) Staley 5.00 5.00 Myvaplex 600P Emulsifier Eastman Chem. 0.10 0.10 100.0% 100.0%

12.2. Way

A skim soft sub frozen dessert was prepared according to the following method:

1. Blend MCC or RC and CMC in skim milk using a Silverson mixer set with the best shear.

2. Add corn syrup solids, MSNF, sucrose and emulsifier.

3. Transfer the mixture to a stove top container and heat to 165 ° F with continuous stirring.

4. Hold at 165 ° F for 30 minutes.

5. Cool the mixture in the refrigerator for 24 hours.

6. Freeze using Taylor soft serve.

12.3. evaluation

Unfrozen mixtures made with MCC have "gel-like" properties and have a "pudding" concentration at rest, but are thinned by shears. Despite the use of RC as half the amount of MCC, the mixture made with RC only showed slightly less viscous or "gel-like" properties, and the appearance was much softer. The viscosity of the mixtures is shown in Table 11.

All of the frozen desserts were creamy and soft, and the appearance was substantially similar.

Table 11

Viscosity of Frozen Dessert Sample

24 hours mixing, viscosity Brookfield DB-1 + Spindle # 4 Frozen RPM 3.0 6.0 60 Reticulated Cellulose 8,400 cP 5,300 cP 1,170 cP MCC 9,200 cP 6,300 cP 1,470 cP

Frozen dessert samples made with activated RC showed a very soft cream.

These data show that the skim soft sub frozen dessert made by RC exhibits the same or better functional and functional properties than the frozen dessert made by MCC more than twice as much, which is superior to the RC in soft sub frozen dessert. It represents functionality.

13. Example: Preparation of Bread Fillings Based on Fruits

RC was used with gellan gum or alginate to make fruit based bread fillings. For strawberry fillings, the negative control consisted of a filling made with reduced content of starch without the addition of cellulose.

The content and proportions of the various non-cellulose components may vary from field to field. In the following example of fruit-based bread filling, RC added 0.15% (w / w) for the lemon filling and 0.10% (w / w) for the strawberry filling. Other fruit-based bread fillings with a weak or hard structure can be prepared by varying the amount of RC added.

13.1 Preparation

Fruit-based bread fillings were prepared according to Tables 12 and 13.

Table 12

Lemon Pie Filling

Ingredients: (% w / w) Gellan gum Gellan gum / RC Sugar (Granules) 33.14 33.14 water 29.71 31.56 Kelcogel Gellan Gum (NutraSweet Kelco) 0.55 0.55 Reticulated Cellulose - 0.15 Carboxymethyl Cellulose 0 0.03 High Fructose Corn Syrup (42 DE) 17.00 17.00 Lemon Puree 15.39 15.39 COL-FLO 67 Modified Starch (National) 4.00 2.00 Natural Lemon Flavor 16: 1 (Int'l Bakers) 0.10 0.10 Potassium sorbet powder 0.06 0.06 Sodium benzoate powder 0.04 0.04 FD & C Yellow # 5 0.01 0.01 100.0% 100.0%

Table 13

Strawberry Incense Filler

ingredient Alginate Control (% w / w) Negative Control (% w / w) Alginate / RC (reduced starch) (% w / w) water 28.72 29.82 29.70 High Fructose Corn Syrup (42 DE) 39.40 39.40 39.40 Glucose syrup 25.30 25.30 25.30 Instant starch 2.20 1.10 1.10 Manugel PTG Alginate 1.10 1.10 1.10 Reticulated Cellulose - - 0.10 Carboxymethyl Cellulose 0 0 0.02 Strawberry flavor 0.15 0.15 0.15 Potassium sorbet 0.10 0.10 0.10 Adipic acid slurry (3: 1 = water: acid) 3.00 3.00 3.00 FD & C Red # 40 0.03 0.03 0.03 100% 100% 100%

13.2 Method

Fruit-based bread fillings were prepared according to the following method:

Strawberry Flavor Fillings:

1. Dry blend RC, CMC, MANUGEL PTJ, starch, potassium sorbet, seasonings and colorants. This blend is dispersed in water and syrup components using a high speed Silverson shear mixer for about 5 minutes. The resulting mixture is placed in a Hobart type bowl.

2. Mix the mixture in the bowl until homogenized.

3. Prepare slurry with adipic acid and water.

4. Add the slurry to the mixture, then mix until a homogeneous mixture is obtained.

5. Do not shake the product until it is hard.

Lemon Pie Fillings:

1. Completely mix dry ingredients except CMC or RC.

2. Add RC or CMC to water and mix using a Silverson high speed shear mixer set at the highest shear rate.

3. With constant stirring, add dry blend and high fructose corn syrup to the mixture.

4. Place the mixture in a hot cup and heat to a rolling boil with constant stirring.

5. Add lemon puree and mix until blended.

6. The product is not shaken until cooled.

13.3 Evaluation

RC / Gelan gum bake stability test:

The addition of RC has been shown to improve baking stability (baking at 375 ° F. for 15 minutes for 1 in ² samples on baking sheet). During baking, the RC / gellan gum sample maintained better integrity and less brown than the gellan gum only sample. There was no "boil-out" phenomenon even when baking 1 in ² samples at 375 ° F. for 15 minutes or as a filler for turnover pastries baked at 400 ° F. for 15 minutes.

RC provided some opacity to the filling. The RC / gellan gum filling was found to be slightly less soft than the gellan gum only filler.

Alginate Filler Gel Strength Test Protocol:

The strength of the samples was measured using a Steven LFRA texture analyzer with a 1 "diameter plunger. The test volume was fixed at 4 mm compression with a plunger speed of 0.5 mm / sec. The gel strength of the strawberry flavored fillings is shown in Table 14 is shown.

Table 14

Gel Strength of Strawberry Flavor Fillings

Alginate Control Negative Control (Starch-Reduced) Alginate / RC (starch-reduced) Initial gel strength 114 g 89 g 116 g 24-hour gel strength 334 g 266 g 328 g Gel strength after microwave cooking 232 g 213 g 287 g Gel strength loss after microwave cooking (%) 30.5% 20% 12.5% Bake Stability (Turnover Fillings) Great Poor (Excessive "boi-out") Great

The RC blended filler was smoother, harder and had less starch feel. Additionally, as evidenced by gel strength measurements after microwave cooking, RC imparted excellent thermal stability to the alginate-based charge.

These data indicate that fruit-based bread fillings made with RC impart important functionality and texture, improve thermal stability, and may replace partial starch, improving the taste and texture of the filling.

14. Example: Preparation of Salad Dressing

RC was used according to the following method to prepare a "fat free" ranch salad dressing. The content and ratio of the various non-cellulose components may vary depending on the field. In the following example of a basic “fat free” salad dressing, RC was added at 0.60% (w / w). Other nonfat salad dressings with dilute or concentrated concentrations can be made by varying the amount of RC added.

14.1. pharmacy

Fat free Lands Salad dressings were formulated according to Table 15.

Table 15

Fat Free Lentz Salad Dressing

ingredient % (w / w) water 52.26 Soybean oil 1.00 Sugar 4.00 Buttermilk, Low Fat 30.00 Vinegar, 100 Grain 1.60 KELTROL SF Xanthan Gum 0.10 Reticulated Cellulose 0.60 Carboxymethyl Cellulose 0.10 MiraThik 468 starch 0.65 Star-Dri 100 Maltodextrin 3.00 CMC 7LF 0.16 Buttermilk Flavored Solids 0.20 Lands Spice Blend 5.75 Onion powder 0.05 Garlic powder 0.05 Salt 0.10 Lemon Juice Concentrate 0.20 Lactic acid, 85% solution 0.18 Sum 100.00

14.2. Way

A "fat free" Lands Salad dressing was prepared according to the following method.

1. Thoroughly dry blend RC, CMC, xanthan gum, starch, maltodextrin and sugar.

2. Add dry blend to water and mix using a Silverson high speed mixer set at full speed. Mix continuously until all ingredients are fully dispersed or hydrated.

3. Add oil and buttermilk, and continue mixing at medium speed for about 2 minutes.

4. Add spices, salt and buttermilk solids, and continue mixing for about 2 minutes.

5. Add vinegar, lemon juice concentrate and lactic acid solution and mix until the mixture is uniform and smooth.

14.3 Evaluation

The "fat free" Lands dressing made with RC showed a soft creamy feel. The storage stability monitored by the viscosity measurement over time was good.

RC imparts many of the desired functionalities to dressings / sources having a fat-reducing content. The good dispersion properties and thickening efficiency of RC make it a very suitable property for dressings.

A "fat free" salad dressing made with RC is expected to exhibit the same or better functionality and functionality as compared to a fat free salad dressing made with conventional cellulose components.

15. Example: Preparation of Full-Fat French Dressing

15.1 Preparation

Full-fat French dressings were prepared according to Table 16.

Table 16

Full-Fat French Dressing

ingredient RC MCC water 31.09 30.67 Soybean oil 38.00 38.00 Sugar 11.50 11.50 Vinegar, 100 Grain 10.00 10.00 KELTROL SF Xanthan Gum 0.25 0.25 Reticulated Cellulose 0.20 0.00 Microcrystalline Cellulose 0.20 0.60 Carboxymethyl Cellulose (CMC) 0.04 0.06 Tomato Paste (26% Solids) 6.00 6.00 Salt 1.00 1.00 Ground mustard 1.00 1.00 Onion powder 0.50 0.50 Garlic powder 0.20 0.20 Oleoresin Pepper 0.15 0.15 EDTA Preservative 0.07 0.07 100% 100%

15.2 Method

Full-fat French dressings were prepared according to the following method:

1. Add EDTA to water.

2. Thoroughly blend RC or MCC, xanthan gum, CMC and a portion of sugar.

3. Add dry blend to water while mixing using a high speed Silverson mixer set at full speed. Mix for about 5 minutes or until all gums are completely dispersed or hydrated.

4. Add remaining sugar, tomato paste, oleoresin peppers, salt and spices, and continue mixing for 2 minutes.

5. Add soybean oil slowly and mix at high speed for about 3 minutes to produce a fine emulsion.

6. Add vinegar and mix until soft and uniform.

7. Machine through a colloid mill set at 0.01 "intervals.

15.3 Evaluation

A "fat free" French dressing made with RC showed a soft creamy texture. Viscosity was measured using Brookfield DV-1 + (Spindle NO. 4), and the viscosity of dressings incorporating RC (42,000 cP) was about 3 times higher than that of dressings made using MCC (44,800). slightly less than cP). At higher rpms, dressings incorporating RC showed higher viscosities than dressings containing about three times as much MCC (ie, three times the amount of activated RC in the corresponding test product). For example, at 6 rpm the viscosity of the RC dressing is 24,300 cP and the MCC dressing is 23,400 cP; At 30 rpm the viscosity of the RC dressing is 7,400 cP and the viscosity of the MCC dressing is 6,740 cP; At 60 rpm the viscosity of the RC dressing is 4460 cP and that of the MCC dressing is 3970 cP.

RC and MCC samples were stable for at least one freeze-thaw cycle and were found to be stable for at least 5 days when stored at 50 ° C. In summary, in imparting similar or superior functionality and functionality to full-fat dressings, RC can be used at lower levels than MCC.

All publications and prior patents mentioned above are incorporated herein by reference. It will be apparent to those skilled in the art that various modifications may be made to the method and system described above without departing from the scope and spirit of the invention.

While the invention has been described in connection with preferred embodiments, it is to be understood that the invention as claimed is not limited to these embodiments. In addition, various modifications of the present invention which will be apparent to those skilled in the food manufacturing field, the cellulose food additive production field, or the related field fall within the scope of the following claims.

Claims (34)

Food comprising the reticulum bacteria cellulose. A food product comprising the reticulated bacterial cellulose in an amount sufficient to confer positive functional and functional properties associated with a food containing a high amount of fat. The food product of claim 1, wherein the food product is substantially nonfat food. The food product of claim 1 comprising from about 0.01% (w / w) to about 5% (w / w) of reticulated bacterial cellulose. 2. The food of claim 1, wherein the food is mayonnaise dressing. 2. The food of claim 1, wherein the food is a salad dressing. 7. The food of claim 6, wherein the salad dressing comprises oil and vinegar. 8. A food product according to any one of claims 5 to 7, comprising from about 0.1% (w / w) to about 2% (w / w) of reticulated bacterial cellulose. The food product according to claim 1, wherein the food product is a sour cream. The food product of claim 1, wherein the food product is a frozen, non-dairy whipped topping. The food product of claim 9 or 10, comprising from about 0.1% (w / w) to about 2% (w / w) of reticulated bacterial cellulose. The food product of claim 1, wherein the food product is a cream sauce. The food product of claim 1, wherein the food product is a cream-based soup. The food product of claim 12 or 13, comprising from about 0.1% (w / w) to about 2% (w / w) of reticulated bacterial cellulose. The food product of claim 1, wherein the food product is an immediate spreadable sugar. 2. The food of claim 1, wherein the food is a frozen dessert. 17. The food product of claim 15 or 16, comprising from about 0.05% (w / w) to about 1.5% (w / w) of reticulated bacterial cellulose. The food product of claim 1, wherein the food product is a fruit-based bread filling. The food product of claim 1 comprising from about 0.05% (w / w) to about 1.5% (w / w) of reticulated bacterial cellulose. A food manufacturing method comprising the following steps: (a) preparing a dispersion of reticulated bacterial cellulose; (b) activating the reticulated bacterial cellulose; (c) incorporating activated reticulated bacterial cellulose into food; 21. The method of claim 20, wherein the activated net-shaped bacterial cellulose is incorporated into the food in an amount sufficient to confer positive functionalities and functionalities associated with the food comprising a high amount of fat. The method of claim 20, wherein about 0.01% (w / w) to about 5% (w / w) of activated bacterial cellulose is incorporated into the food. 21. The method of claim 20, wherein said activating step is a high energy processing step. The food product of claim 23, wherein the high energy processing step is a high pressure homogenization step. The method of claim 24, wherein said homogenizing step is performed at a pressure of about 2,000 psi to about 10,000 psi. 24. The method of claim 23, wherein said high energy processing step is performed by an extension homogenizer. 27. The method of claim 26, wherein the elongation homogenizer is operated at a pressure of about 500 psi to 2,500 psi. The food product of claim 1, wherein said reticulated bacterial cellulose is spray dried before being added to said food. 29. The food product of claim 28, wherein said reticulated bacterial cellulose is mixed with carboxymethyl cellulose before spray drying. 29. The food product of claim 28, wherein said reticulum bacterial cellulose is mixed with carboxymethylcellulose and sugar before spray drying. 31. The food of claim 30, wherein said sugar is sucrose. 31. The method of claim 30 wherein said reticulum bacterial cellulose is from about 4 parts to about 12 parts reticulated bacterial cellulose: from about 1 part to about 4 parts carboxymethylcellulose: and from about 1 part to about 3 A food product characterized by being mixed with carboxymethyl cellulose and a sugar in a proportion (w / w) containing negative sugars. 29. The food product of claim 28, wherein said reticulated bacterial cellulose is mixed with a water soluble gum prior to spray drying. 34. The food product of claim 33, wherein said water soluble gum is selected from the group consisting of xanthan gum, locust bean gum, guar gum and arabic gum.