MXPA01002799A - Rapidly peptizable microcrystalline cellulose-based stabilizing agents - Google Patents

Abstract

The present invention describes the use and preparation of a novel rapidly peptizable stabilizing composition comprising attrited colloidal microcrystalline cellulose wetcake coprocessed and dried with iota-carrageenan, and its use for stabilizing aqueous foods.

Description

STABILIZER AGENTS BASED ON MICROCRYSTALLINE CELLULOSE RAPIDAM ENTE PEPTIZABLES RELATED APPLICATIONS This invention claims the benefit of the Requests for Provisional Patent of E. U. Nos. 60/1 01, 691, filed on September 25, 1998 and 60/1, 35,600, filed on May 24, 1999.

FIELD OF THE INVENTION This invention relates to rapidly peptizing stabilizing agents comprising microcrystalline cellulose and carrageenan iota. More particularly, it relates to stabilizing agents comprising these two components which can be easily peptized in aqueous systems in the presence of other ingredients that use minimal agitation BACKGROUND OF THE INVENTION Attempts have been made in the past to develop improved stabilizing agents based on microcrystalline cellulose for use in low water-containing mixing applications such as instant chocolate milk drinks and low-fat or non-fat sauces and fruit juices. Meats These stabilizing agents can perform one or more desired functions depending on the structure of the agent and its application. Such functions can include a taste to the taste of gehfication, thickening, suspension, textuption and / or improvement. A requirement of these stabilizing agents is that they can be dispersed with minimal agitation, for example, by stirring in an aqueous environment with a spoon or filamentary lens of wire. As the stabilizing agent disperses in water, it must be peptized, it must also be peptized to obtain functionality. Peptization means that the dry agent is dispersed in water in a colloidal state. The peptization of a dry agent in aqueous media allows the functionality of the agent to be re-established at a level close to or at the level observed before the agent is dried. The rapidly peptized drying agents can be dispersed in a colloidal state with minimal agitation. There is a continuing need for stabilizing agents to rapidly peptise that provide desired functionality at low utilization levels in a variety of foods and other applications. 15 In order to avoid this hydrogen bond, Durand er al. , in the Patent of E. U. No. 3,539,365, it is suggested to coat the microcrystals reduced in size by wear with a non-permeable material. Several materials are mentioned for this purpose, but it is proposed that the most effective is sodium carboxymethylcellulose.

(CMC). The patent states (in column 5) that methylcellulose, hydroxypropyl methylcellulose, guar gum, alginates, sugars, surfactants, and other hydrocolloids may have a slight impervious action when added in appreciably higher proportions than CMC. Although it is very successful to use CMC as a waterproof coating, it is not universally accepted as food ingredient because it is a chemically modified cellulose derivative rather than a natural ingredient. Recognize the non-acceptability of CMC in food ingredients in some highly populated countries, McGinley in the U.S. Patent. No. 4,263, 334 avoids the use of CMC by teaching a combination of additives consisting of a first ingredient which is a carbohydrate sweetener, for example, sucrose, dextrose, or hydrolyzed cereal solids, and a second ingredient which is a hydrocolloid, for example, guar gum, locust bean gum, gum arabic, sodium alginate, propylene glycol alginate, carrageenan, karaya gum, xanthan gum There is no dispersibility teaching ready for this combination which is used as a component of products Frozen newspapers, for example, ice cream, to impart desirable organoleptic characteristics for the food. In an attempt to prepare an easily dispersible stabilizing agent for food products of mixtures containing little water, in the patent of E. U. No. 4, 31 1, 71 7 McGinley describes a stabilizing agent which consists of a dewatered combination by spraying MCC, CMC, whey and milk solids. In view of the fact that this composition is dry mixed with some other food ingredients, it can be dispersed and peptized with minimal agitation. However, when used in a hot beverage, the stabilizer tends to float and become rumpled when stirring is initiated. In addition, to obtain functionality similar to other colloidal products, it is necessary to use high levels of the material < faith «¿.g. ^,.? ? »*» ¿~ ~ '' I s. & > of this invention because more than 50%, often as much as 75%, of the combination is comprised of CMC and whey or milk solids. The presence of CMC prevents the characterization of this stabilizing agent as "completely natural". An improved stabilizing agent comprising MCC co-processed with CMC, starch, which preferably has a low amylose content, and a diluent, maltodextrin, whey, or fat-free dry milk solids, preferably maltodextrin, is described by Tuason et al. U.S. Patent No. 4,890, 193. This three component powder when dry mixed with whey and cocoa powder is dispersed with instant peptization to form a stable cocoa suspension. The stable cocoa suspensions described in the patent required 2.0-3.3% of the stabilizing agent. Similar to the product of the Patent of E. U. No. 4, 31 1, 71 7, the claim to be "completely natural" can not be made for this material. In addition, the preparation of this three-component stabilizing agent is complex and requires special procedures. Another stabilizing agent based on MCC is described by Tuason et al. , in the Patent of E. U. No. 5, 366,742. This agent is prepared by mixing colloidal MCC with sodium alginate in water and adding a soluble calcium salt to the slurry in an amount that deposits a sodium, calcium alginate complex on the surface of the MCC to provide impermeable coating propes. After homogenization, the slurry is dehydrated by spraying. The resulting stabilizing agent can be redispersed in water by using high shear methods that appear to break up the calcium alginate reticles, thus allowing dispersion to occur. However, in order to disperse this stabilizing agent using minimal agitation, it is necessary to provide a calcium separator to preferentially react with the calcium in the sodium, calcium complex, thus solubilizing the alginate. Few natural hydrocolloids, if any, when co-processed with MCC provide efficient coating propes impervious to the spray dried powder that is produced in the U.S. Patent. No. 5, 192, 569, McGinley et al., Discloses the co-processing of MCC and a galactomannan gum, for example, guar or locust bean gum. Before dehydrating by spray, the MCC is reduced in size by wear and, therefore, is colloidal. However, it is claimed that the product is comprised of spherical particles that range in size from 0. 1 to 1 00 microns. In Example 1 for example, the dehydrated powder has a particle size range of 5-70 microns. The dispersion of this co-processed material requires high shear conditions. In compositions having 15% by weight or more of galactomannan gum, the high shear dispersion of the dehydrated spray material results in fibrous particles. Both the dispersed spray-dried granules and the fibrous material are described as being particularly effective in providing lipoid propes to the supplies In contrast to the materials described above, the compositions of this invention which are co-processed MCC reduced in size by wear and carrageenan iota in proportions of 80:20 to 50:50, respectively, are easily dispersed and peptized with minimal agitation, for example, stirring with a spoon or a 5 Filamentary filament of wire, when incorporated into dry mixtures. In addition, they are able to achieve the stabilization of beverages or salad dressings prepared from these mixtures at reduced levels of stabilizer. In addition, because there is no CMC present in these compositions, they can be claimed as "completely natural", and therefore are acceptable in countries where CMC is not acceptable.Sun.

BRIEF DESCRIPTION OF THE INVENTION It has been found that microcrystalline cellulose and iota Carrageenan can be coprocessed in proportions between 80: 20 and 50:50, respectively, in a watery slurry at or above the temperature at which the carrageenan iota is ble in water. The dehydration by sprinkling of this paste aguada, for example, produces a dry powder which in a dry mixture is dispersed and peptizes in water with minimal agitation, stabilizing the drink or aqueous sauce prepared from the dry mixture. Hereinafter, in this specification, the word "carraginano" is constructed as a carragean iota unless a different meaning is clearly indicated. In a second aspect of this invention, the stabilizer can used at significantly lower levels than compositions of the prior art, including the MCC / CMC compositions, to provide stabilization of aqueous foods. Not only is this dispersion and stabilization effective at an approximately neutral pH, but it is also effective at acidic pH values, for example, in the vinegar. Furthermore, it is effective in tions containing as much as 24 weight percent salt without the requirement that a protective colloid be present, for example, xanthan gum. In another aspect of this invention there is provided a process for preparing the coprocessed compositions of this invention by first reducing the wet mass of hydrolyzed cellulose by wearing down, by dispersing the wet mass reduced in wear in water heated above the temperature to which dises the particular degree of carrageenan iota that is used, adding the dry carrageenan to the microcpstalin cellulose dispersion, mixing the components, homogenizing the mixture to ensure intimate mixing, and drying the dispersion. Although not intended to limit any explanation of the functionality of the compositions of this invention, it has been clearly demonstrated in the experiments that carrageenan provides significant functionality to the composition. Unlike the galactomannan gum co-processed with MCC described in the patent of E. U. No. 5, 1 92, 569, which does not provide any im permeable coating property at levels of up to 30% by weight of galactomannan gum, the inanary carbonate provides waterproofing properties at levels as low as 20%. in weight of the composition. A second contribution derives its functionality from the close association of MCC and Carrageenan. In the absence of other viscosifiers, the viscosity of the dispersions of this composition is temperature dependent, increasing the viscosity that is generated as the food is cooled to an acceptable temperature for ingestion. For example, a meat juice prepared with an MCC / carrageenan stabilizer increases in viscosity as it cools, and can be reheated without modification to provide a soft meat juice that has the same viscosity as it did while frozen. In contrast, a meat juice based on starch gels as it cools and requires the addition of some starch and water to recover its texture and viscosity after reheating. It is considered that this improvement may be susceptible to the MCC component of the MCC / carrageenan stabilizer.

DETAILED DESCRIPTION OF THE INVENTION The microcrystalline cellulose used to prepare the compositions of this invention is the moist mass of hydrolyzed cellulose which has been reduced in size by wear to provide the colloidal particles of MCC. For purposes of this invention, colloidal is intended to mean that it has a particle size in the range of 0.1 μm to 10 μm in which at least 60% of the particles have a particle size of 0 2 μm or less. It is necessary that this step Size reduction by wear is done in the absence of carrageenan iota because this type of carrageenan interferes with the reduction in size by wear by reducing abrasion between the cellulose particles required to release the cellulose crystallites. The carragean iota, a polysaccharide which is comprised of repeating galactose units and 3,6-anhydrogalactose units is suitable for the compositions of this invention. A rich source of carrageenan iota is seaweed Euchema spinosum. The approximate content of anhydrogalactose and lambda carrageenan units is practically zero in these units. The inan carrag are also characterized by the amount of ester sulfate groups that are present in both the galactose and the anhydrogalactose units. The content of carrageenan iota ester sulfate can range from 25% to 34%, preferably about 32%, which is intermediate between kappa carrageenan which has 25% and carrageenan lambda which has 35% ester sulfate content . The sodium salt of the carrageenan iota is soluble in water, but different degrees of iota Carrageenan requires heating the water at different temperatures to dissolve them. Iota carrageenans which are suitable for this invention are soluble in water heated to 80 ° C (1 76 ° F). Preferred grades of carrageenan iota are soluble at lower temperatures, eg, at 50 ° C (1 22 ° F). 25 The useful proportions of MCC red in size by wear to carragean iota range from approximately 80:20 to 50:50, respectively. In order to have suitable carrageenan present for the impermeable coating properties, the minimum level of carrageenan should be at least about 20% by weight. A preferred composition, about 70% by weight of MCC and 30% by weight of iota carrageenan, is suitable for general purpose use in a wide variety of applications. However, the 50:50 composition has properties that make it particularly suitable for use in milk-based applications, especially when a little gelation is desirable. The process for preparing the compositions of this invention begins with the reduction of size by wear of the moist mass of hydrolyzed cellulose. As described above, the moist mass of hydrolyzed cellulose is generally produced by the acid hydrolysis of wood pulp to partially depolymerize the cellulose, segmenting the cellulose chains in the amorphous regions, but leaving the crystalline portions, called crystallites, attached by hydrogen one with another. Size reduction by wear is a mechanical step in which partially hydrolyzed cellulose is placed under high shear in a variety of environments, for example, Waring blenders, ball mills, planetary ball mills, or other appropriate mechanical means. During the process of size reduction by wear, the cellulose particles rub against each other, and the resulting friction causes the simple cpstalites to separate or to "peel off" the fiber or fragment, releasing the & asUtoSfca-mfe »TH & V *. Aaa ^ ja. ^ ¿¿J i &fc crystallites. After size reduction by wear, the colloidal cellulose is dispersed in an appropriate amount of water that has been heated to a temperature at or above the dissolution temperature of the carrageenan iota with which it is to be coprocessed. For example, a satisfactory cellulose dispersion temperature would be about 57 ° C when a carrageenan iota having an aqueous solution temperature of 50 ° C is used. The dry carrageenan is then added to the cellulose dispersion with stirring to dissolve the carrageenan. After the carrageenan has completely dissolved, the dispersion is homogenized to ensure the intimate mixing of MCC and carrageenan. The homogenized dispersion is then dried in a manner which produces an easily reconstituting powder. The method for drying, i.e. extracting the water from the dispersion, can be any method that will finally produce a reconstituting powder. Such a method is spray drying, a method which is frequently used to produce microcrystalline cellulose and co-processed microcrystalline cellulose with, for example, carboxymethylcellulose or galactomannans. An alternative to spray dehydration involves the following steps. First, one or two volumes of alcohol, for example, 75% aqueous isopropanol, are added to each volume of dispersion. This causes the solids to flocculate in the dispersion. These solids can be filtered, dried and ground to a powder that has the same properties as powder sprayed by spray. 4n * & * 3? ~ IU ?. * ¿A ". -... -, + tí ^ - * ~ - £ ¡& mteJ kSS »* ¿i &r- *,« «. *. * "TSScS Jif TÍJ¡¡? ZIS * > Í *! & & When incorporated into food mixtures containing little water, for example, instant cocoa beverages, instant soups, meat juices, salad dressings, puddings and the like, the stabilizing agents of this invention can be dispersed peptise by simply stirring the mixture in water with a spoon or filamentary filament of wire. These stabilizing agents have a unique combination of properties, including low pH stability, milk gelling properties, stability at high salt concentrations, and freeze / thaw stability in frozen desserts. These are properties not previously provided by a stabilizing agent based on simple microcrystalline cellulose. For example, the materials described in the U.S. Patent. No. 5, 366,742 (Avicel®, AC) have dispersibility ready in view of the presence of a separator to counteract the effect of calcium ions. Also these MCC / alginate materials have a pH stability of 3.5; However, below this pH the alginic acid precipitates, causing destabilization. The level of stabilizing agent in a food can range from about 0.05 wt% to about 3 wt%, depending on the particular food being stabilized and the ratio of MCC to iota carrageenan in the stabilizing agent that is used. A preferred range is from about 0.05 to about 2% by weight. In addition to being able to be used only in environments in which other agents are currently used stabilizers, often in combination with other stabilizers such as xanthan gum and starches, the levels of the stabilizing agents of this invention are lower than the levels required for these other stabilizers. In most applications the need for an additional stabilizer is thus avoided by the use of stabilizers of this invention. For example, in salad dressings, a 2% level of MCC / carrageenan stabilizer can replace 2.5% of an MCC / CMC product (Avicel® CL-61 1) which requires 0.4% xanthan gum present as a protective colloid in the salty or acidic environment. In addition to the simplification of using a simple stabilizing agent in salad dressing, there is also an improvement in processing. When using the MCC / carrageenan stabilizing agent, there will no longer be a requirement that the equipment should be cleaned to remove acid residues in the system that interfere with the dispersion of an MCC / CMC stabilizer in the next batch of salad dressing. In a sauce formulation, it has been shown that 2% of the MCC stabilizer / stabilizing agent 70:30 replaces 4% of a modified starch, while providing a creamier texture and increased opacity. This sauce also flows more smoothly than the comparative sauce containing 4% modified starch. The thickening of this sauce with the MCC / carrageenan occurs as the sauce cools, but, unlike the sauce contained in the sauce, m antiene its texture and viscosity when the sauce is heated again ^^^^^^^^^^ ^^^^.

In mixtures containing little water, for example, a mixture of instant cocoa, only 0.3% by weight of the MCC / carrageenan agent is required to stabilize the suspension of cocoa particles in view of the requirement that Avicel® CA is present in 1% by weight for the uniform stabilization of the cocoa particles. Mixtures containing little water are comprised of dry components which are mixed dry, and at some later time the dry mixture is reconstituted in water. The MCC / carrageenan stabilizing agents of this invention in mixtures containing little water are easily reconstituted with minimal agitation (stirring of ladle or wire filament crystallite), since they are mixed with the other components before dispersion. This contrasts with wet food systems in which the mixture with a higher amount of shear is thus universally used in an aqueous environment. For example, the preparation of a salad dressing, a wet food system, comprises dispersing the components of the dressing in water using a Lightnin mixer or its equivalent. In moist foods comprising a significant salt content, dispersion with a Lightnin mixer does not require any external heating, in view of the salt being added after the dispersion is prepared. The subsequent addition of salt does not affect the stability of the dispersion. One exception is the dispersion of the MCC / carragmano stabilizers in extremely salty solutions where heating is required jjy Z «? .- ^^ feiini: 'significant to disperse them in, for example, soy sauce which contains approximately 24 percent by weight of salt. Also, in some applications, particularly those involving dispersions in milk, it may be necessary to apply a little heat to the mixture to aid dispersion. This ready dispersibility contr with the stabilizing agents of MCC / CMC, for example, Avicel® RC-581, which require a high shear dispersion and are sensitive to acidic or salt-aggregate conditions. As previously mentioned, the stabilizing agents of MCC / iota carrageenan can be used to rapidly disperse mixtures containing little water, which include sauces, meat juices, instant soups and instant cocoa beverages. They can also be used in wet food systems such as daily low pH systems that include acid cream, yogurt, yogurt to drink, frozen yogurt; baked goods, including pie and py and confectionary fillings; citrus flavor drinks; salad dressings; and ice cream tight and soft when served with enhanced creaminess and texture. Other possible uses include cosmetic creams, lotions, toothps, paints, polishing agents, and pharmaceutical formulations and pesticides as a suspension aid. The following examples are intended to be illustrative in the preparation and use of MCC / carrageenan stabilizing agents, but are not intended to mimic their usefulness.

Example 1 In a large beaker containing 2529.9 grams of deionized water heated to 57 ° C, 389.8 grams of colloidal wet mass, ie microcrystalline cellulose, reduced in size by wear, (56.9% water content) were dispersed with a Lightnin mixer adjusted with a propeller stirrer. After completing the dispersion, 80.3 grams of carrageenan iota (100% soluble at 50 ° C, 10.3% water content) was added to the dispersion. After complete dissolution of the carrageenan, the dispersion was homogenized using an APV Gaulin homogenizer in a single stage at 2500 psi. After homogenization, the dispersion had a viscosity of 5500 cps (Brookfield RVF viecometer, arrow # 6, 20 rpm). This dispersion was dehydrated by spray using a Bowen spray dehydrator of 0.91 meters at the inlet and outlet temperatures of 200 ° C and 100 ° C, respectively, producing a white powder having a MCC: carrageenan ratio of 70: 30. To test the peptization capacity of the produced MCC / carrageenan powder, a mixture containing little water was prepared comprising 20.4 grams of sucrose, 76.8 grams of nonfat milk solids, 2.8 grams of cocoa (DeZaan), and 0.3 grams of MCC / carrageenan powder. This mixture containing little water was added to 1 00 grams of hot distilled water and stirred with a spoon, preparing a stable cocoa suspension. A suspension of a mixture containing little water that has the same proportion of redients requires 1 gram of Avicel® CA to provide a stable stability.

A second test of the peptization capacity of the MCC / carrageenan powder involved the preparation of a model sauce comprising 10 grams of sodium chloride and 10 grams of MCC / carrageenan powder in 480 grams of deionized water. This mixture was easily dispersed cold with a filamentary crystallite of wire and then heated to 82.2 ° C (180 ° F) with stirring. The heating was discontinued and the viscosity was measured at five minute intervals as it cooled. The viscosity was initially low, but increased significantly at lower temperatures. A comparative model sauce formulation comprising 20 grams of starch (Firmtex®), 5 grams of sodium chloride, and 475 grams of deionized water was similarly deionized. The viscosities of the model sauces are shown in Table 1. Table 1 13 Time Temperature Viscosity (cps) (minutes) (° C) MCC / cq n Starch 0 76.7 87.5 1 500 5 60 100 1 850 1 0 57.2 21 50 2075 20 1 5 51 .7 4000 2325 Example 2 By the method of Example 1, 551.7 grams of wet mass of colloidal microcrystalline cellulose were dispersed in 2384 9 grams - of deionized water, and 63 4 grams of carrageenan iota were added ^ r ^^ rf. (5.3% water content) to the resulting dispersion. After homogenization, the viscosity of the dispersion was 8500 cps (Brookfield, RVF, Arrow # 6, 20 rpm). The spray-dried dehydrated powder that was produced had a ratio of MCC to arraginano of 5 80: 20.

Example 3 By the method of Example 1. 206.9 grams of wet mass of colloidal microcrystalline cellulose were dispersed in 2698. 1 grams of deionized water, and 95.0 grams of carrageenan iota (water content at 10%) were added to the resulting dispersion. After homogenization, the viscosity of the dispersion was 3000 cps (Brookfield, RVF, arrow # 6, 20 rpm). The spray-dried dehydrated powder that was produced had a ratio of MCC: inorganic carrag 50: 50.

Example 4 In a large beaker containing 2529.9 grams of deionized water heated to 57 ° C, 389.8 were dispersed grams of colloidal wet mass, that is, of microcrystalline cellulose, reduced in size by wear, (water content to 56.9%) with a Lightnin mixer fitted with a propeller stirrer. After completing the dispersion, 80.3 grams of carrageenan iota (100% soluble at 50 ° C, water content at 0.3%) were added to the dispersion. 25 After the complete dissolution of the carrageenan, the ? '* dispersion using an APV Gaulin homogenizer in a single stage at 1 7, 236.9 kPa (2500 psi). After homogenization, the dispersion had a viscosity of 5500 cps (Brookfield RVF viscometer, arrow # 6, 20 rpm). To this dispersion was added 3 liters of 75% isopropanol heated at 50 ° C, precipitating a gelatinous mass. This mass was poured through a cotton cloth to extract most of the water and isopropanol. Pressing the cotton cheesecloth the dough reduced the amount of isopropanol and additional water. The solid was then placed in an oven at 50 ° C for a period of about 16 hours to dry. The dried solid was milled and passed through a filter having 0.2 mm diameter openings, producing a white powder having an MCC: carrageenan ratio of 70: 30. This powder had the same peptization capacity as the product of the Example 1 . Example 5 Into a 1 liter stainless steel beaker were placed 461.34 grams of water. A mixture containing low water of 48.0 grams of non-fat milk solids, 26.4 grams, was prepared. daily sweet whey solids, 42.0 grams of cheddar cheese powder, 0.6 grams of MCC / carrageenan powder (70.30, prepared in Example 1), 14.4 grams of starch, 6.3 grams of salt, 0.6 grams of onion powder , 0. 1 2 grams of black pepper, and 0.1 2 grams of paprika and it was added to the water at room temperature. This mixture is stirred for 5 m inutes with a Lightnin mixer aj used with a propeller blade operated at 1,000 rpm. Then the beaker was placed in a hot water bath with continuous stirring for a total of 7 minutes. After 2 minutes the temperature had reached 76.7 ° C (1 70 ° F), temperature at which the mixture started to thickened. Mixing continued for an additional 5 minutes during which the temperature reached a maximum of 87.8 ° C (1 90 ° F). The hot mixture was poured into a jar, and its viscosity was measured at 14,000 cps (Brookfield, arrow # 4, 10 rpm). After cooling for 1.5 hours, the viscosity was 14,600 cps (needle # 5, 10 rpm). Twenty four hours later the viscosity was 29, 500 cps (needle # 6, 10 rpm). This is example 5A in Table 2. Two cheese sauce formulations were prepared for comparison. In Example 5B the water and non-fat dry milk solids were replaced with skimmed milk, and in Example 5C the stabilizer is a stabilizer based on MCC commercial, MicroQuick® WC-595. these cheese sauce formulations are detailed in Table 2. The dispersion of MCC / carrageenan either in milk or in water required 1 0 - 1 5 minutes in view of the fact that the MicroQuick® WC-595 required 1 5-20 minutes for total dispersion.

Table 2 Example 5A 5B 5C Weight (grams) Water 461.34 4161.34 Dry milk solids without fat 48.0 48.0 Skimmed milk 509.34 Sweet daily serum3 26.4 24.0 Cheese powder 42.0 42.0 42.0 Stabilizer 0.6d 3.0d 27.0e Starch 14.4 14.4 14.4 Salt 63 6.3 6.3 Onion powder 0.6 0.6 0.6 Black pepper 0.12 0.12 O.12 paprika 012 0.12 D 12 Viscosity (cps) Initial 14,000 15,900 110,100 After 1.5 hours 14,600 33,800 30,400 After 24 hours 29,500 59,500 35,000 Sweet daily serum, Land O'Lakes. Cheese cheddar cheese powder. Treme® 1326, Beatrice Foods. Firmtex®, National Starch and Chemical Corporation. MCC / carrageenan (7030) of Example 1. M? CroQu? Ck®Wc-595, FMC Corporation Example 6 A dry mixture of 1 8 grams of starch (IF 1 31, National Starch and Chemical Corp.), was prepared. grams of daily sweet whey solids (Land O'Lakes :), 6 grams of MCC / carrageenan 5 (70: 30, prepared in Example 1), 6 grams of beef flavor (Beef Consommé, Knorr), and 0.18 grams of white pepper and were dispersed in 533.64 grams of water in a 1-liter stainless steel beaker, using a Lightnin mixer operated at moderate speed for 10 minutes. This dispersion was heated in a water bath at 82.2 ° C (1 80 ° F) after which 1 8 grams of beef base (NZ, L. J Minor) and 3 grams of soybean oil were added to the beaker. Heating continued for 10 minutes until the temperature of the meat juice reached 93.3 ° C (200 ° F). The beaker was removed from the water bath and cooled to room temperature before being placed in a freezer for 3 days of storage after which it was thawed in a refrigerator for 5 days. The reduced fat meat juice was then reheated in a microwave oven for 1.5 minutes. MCC / carrageenan was slightly flocculated, but there was little, or no one, syneresis or separation. This is Example 6A in Table 3. A comparative meat juice was made in the same manner using an M icroQuick® WC-595 instead of the MCC / carrageenan and the daily serum d ulce This comparative meat juice exhibited significant syneresis and separated after reheating in a microwave oven. This is Example 6B in Table 3 Table 3 Example 6A 6B Ingredients Weight (grams) Water 533.64 533.64 Beef base 18.00 18.00 Starch "18.00 18.00 Sweet daily serum0 15.00 Stabilizer 6.00d 21.00e Beef flavor '6.00 6.00 Soybean oil 3.00 3.00 White pepper 0.18 0.18 NZ, LJ Minor IF 131, National Starch and Chemical Corp. Land O'Lakes MCC / Carrageenan (70:30), Example 1 MicroQuick® WC-595, FMC Corporation Example 7 A dry blend comprised of 600 grams of sugar, 310 grams of dry nonfat dry milk solids, 3225 grams of corn syrup solids, 50 grams of maltodextrin (M-150), 25 grams of MCC / was mixed thoroughly. Carrageenan (7030, prepared in Example 1), 25 grams of vanilla powder, 7 grams of carboxymethylcellulose (Aqualon®, 7HF, Hercules, Incorporated), and 05 grams of carrageenan (Viscarin® IC 3820, FMC Corporation). In a large container were placed 3660 grams of whole milk to which the complete dry mix was added with agitation by a Lightnin mixer fitted with a shovel d * and helix. Mixing continued until the formulation was completely hydrated. The mixture was then heated to 79.4 ° C (175 ° F) for 30 seconds to pasteurize it. After pasteurization, the mixture was homogenized using an APV Gaulin homogenizer operated in two stages at 1 3, 789.6 kPa (2000 psi) and 3,447 4 kPa (500 Psi), respectively. The mixture was cooled to 4 4 ° C (40 ° F) in a refrigerator where it was allowed to mature for 24 hours after which the viscosity was measured at 640 cps (Brookfield LVF, arrow # 2, 30 rpm). This mixture was frozen in a Taylor freezer and the ice cream was then hardened for 48 hours after which it was subjected to freeze / thaw cycles four times / day for 3, 5 and 6 days. At these intervals the texture of the ice cream was evaluated. After 6 days this ice cream had a very complete body and a more complete texture than a comparative ice cream using Avicel® CL-61 1 The previous example is shown in Table 4 as Example 7A , and the comparative ice cream is Example 7B (I) -Js Table 4 Example 7A 7B Ingredients Weight (grams) Whole milk 3660 3663 Sugar 600 600 Fat-free dry milk solids 310 310 Corn syrup solids 322.5 322.5 Stabilizer 25a 20b Maltodextrin 50 50 Carraginano0 0.5 1 CMCd 7 8.5 Vanilla powder 25 25 Viscosity (cps) 640 550 3 MCC / Carrageenan (70:30), Example 1 Avicel® CL-611 FMC Corporation c Viscarin® IC 3820, FMC Corporation d Aqualon®7HF, Hercules, Incorporated Example 8 In a large container were placed 945.16 grams of milk (1% fat) which was heated to 60 ° C (140 ° F) in which it was kept for one minute. The milk was stirred by a Lightnin mixer fitted with a propeller blade operated at speed & ^ - »& ^ ísM¡íSáfáííl? at ^. ^» 7 ^ á ^ ¡^ & S ^? .-? «faith * -; .. - intermediate. The addition and dispersion of 5.84 grams of milk solids • > & dry fat-free, 1.00 grams of MCC / carrageenan (70:30, prepared in Example 1), and 3.00 grams of gelatin (250B) required approximately 5 minutes. This dispersion was homogenized at 1 7,236.9 kPa (2500 psi) in a single step. The homogenized dispersion was allowed to cool to 43.3 ° C (1 10 ° F). A portion of the dispersion (90 grams) was placed in a second container, and 36.80 grams of yogurt grown from live bacteria (Stonyfield Farm®) were added and mixed thoroughly to inoculate the dispersion of the milk. The remaining homogenized milk dispersion was added with vigorous mixing over a period of five minutes. This dispersion of inoculated milk was transferred to a glass jar which was capped and placed in a 43.3 ° C (1 1 0 ° F) water bath for an incubation period of 4 hours. At the conclusion of the incubation period, the yogurt was placed in a refrigerator for 24 hours before being evaluated. The evaluation began by cutting the yogurt with a plastic spoon which produced a clean cut without any liquid filling the cut. After stirring with the spoon, the yogurt presented a smooth appearance with a viscosity of 1 100 cps. A graduated bottle of 1 00 mL of yogurt was filled and observed to determine if there was any separation, referred to as "cut serum". There was nothing initially and after 1 3 days of refrigeration. This is Example 8A in Table 5. Example 8B is another formulation of this invention in which MCC / carrageenan is combined with a starch to provide a stirred yogurt which does not had no "serum cut" and fe ^ í .., 7á £) £ s¡: ÁL¿. * presented a smooth appearance after shaking; however, this sample did not taste as clean as that of Example 8A. Comparative Example 8C did not provide such a clean cut initially, partially filling with liquid, but no cut serum was observed. Comparative Example 8D provided a clean cut with the spoon. A taste to the soft taste, but had a slimy texture. Table 5 details these formulations.

Example 8A ^ 8JB 8C 8D Weight (grams) Milk (1% fat) 945.16 947.35 946.26 §50.0 Milk solids 5.84 5.65 5.74 dry without fat Stabilizer3 1.00 1.00 Gelatin "3.00 5.0 Starch0 1.00 3.00 Cultivated yogurt 36.80 36.20 37.90 38.3 Physical properties PHe 4.18 4.48 4.18 4.40 Viscosity (cps) e 1100 1750 3100 1500 3 MCC / carragmano (7030), Example 1 b Gelatin 250B &? ** fa ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^^^^^ - Thin-N-Thick®, National Starch and Chemical Corporation of Live Culture Yogurt, Stonyfield Farm®. e After 4 hours of incubation and 24 hours of refrigeration.

Example 9 In a kettle, 50 grams of water were placed. To this water was added 20 grams of starch (Purity® 69, National Starch and Chemical Corporation) with agitation. This mixture was heated to 85-87.8 ° C (1 85-190 ° F) at which temperature it was held for 10 minutes before being allowed to cool. In the remaining 223.97 grams of water, 1 2.5 grams of MCC / carrageenan (70.30, prepared in Example 1) were dispersed, 1.50 grams of mustard meal were dispersed., 3.75 g bouquets of powdered egg yolks, and 1 0 grams of sugar using a Silverson mixer for 5 minutes. This dispersion was transferred to the bowl of a Hobart mixer, and a dry mixture of 36.25 grams of corn syrup solids (28 DE), 1 gram of titanium dioxide, 0.25 grams of sodium benzoate, 0.25 grams of sorbate was added. of potassium, 0.025 grams of calcium disodium EDTA, 0.1 g bouquet of paprika, 0.05 g bouquets of onion powder, and 0.05 grams of garlic powder to the dispersion. This mixture was stirred for 5 minutes before a mixture of 1 1 .50 grams of hydrogenated soybean oil, 0.50 grams of egg flavor (72901 5.06T, Firmenich), 0 05 g lemon flavor bouquets was added ( 596. 149SW, Firmenich), and 0 005 grams of beta carotene were added. After two additional minutes of mixing, the cooled water / starch mixture was agglomerated to the dispersion. in the Hobart bowl. Mixing continued for two more minutes before adding 1.75 grams of salt, 7.50 grams of vinegar (1-20 grain), and 2.75 grams of lactic acid (88%). After a final mixing period of 5 minutes, the fat-free mayonnaise was milled using a Fryma colloid mill set at 0.3 mm. After aeration, this mayonnaise was ready to be placed in jars. The initial viscosity of this formulation was 1 8, 200 cps (Brookfield RVT, arrow # 6, 10 rpm) and set viscosity at 22,900 cps. It was described as a weak gel that has a very smooth consistency, gloss and nice glaze. A comparative mayonnaise was prepared using Avicel® CL-61 1 and xanthan gum as a stabilizer. This comparative formulation (Example 9B in Table 6) gave performance essentially equal to that of the stabilized mayonnaise of MCC / carrageenan (Example 9A in Table 6).

Table 6 Example 9A 9B I ngredientes that P (grams) 373.97 375.22 Ag ua corn syrup solids (28 DE) 36.25 36.25 20.00 20.00 Salt Almidón3 March 1 75 1 1 2 3.75 Stabilizer 50b 50c 1 2 Xanthan gum March 00 Table 6 Example 9A 9B Ingredients Weight (grams) seed oil soyad 11.50 11.50 Sugar 10.00 10.00 Vinegar (120 grain) 7.50 7.50 Egg yolks powder 3.75 3.75 Lactic acid (88%) 2.75 2.75 Mustard flour 1.50 1.50 Titanium dioxide 1.00 1.00 0.50 0.50 huevoe flour sodium benzoate potassium sorbate 0.25 0.25 0.25 0.25 0.10 0.10 paprika flavor! Monf onion powder 0.05 0.05 0.05 0.05 0.05 0.05 garlic Powder EDTA, calcium disodium 0,025 0,025 0,005 0,005 beta carotene Purity® 69, National Starch and Chemical Corporation MCC / Carrageenan (70:30), Exemplol Avicel® CL-611, FMC Corporation Hydrogenated soybean oil. Egg flour 729015.06T, Firmenich, Inc f Lemon flour 596 149SW, Firmenich, Inc i '^^^ & J: •' ^^ 7SA., ^^^ & ¿^^^^ ^ 7? i? k, Example ttD In a beaker of 250 mL SSE placed SBB grams of soy sauce (Kikkoman, ~ 2¿s:% by weight de-salt) and 2 grams of MCC / carrageenan stabilizer (77jj: 30, prepared in Exercise 1). This mixture was stirred with a Lightnirr mixer adjusted with an impeller blade operated at 1700 rpm. In the same manner, the mixture was heated on a hot plate at 180 ° F (82.22 ° C), and microscopically scattered, but GGCD was completely dispersed. The heating continued that the soil was at 93.3 ° C (200 ° F) at which point the soy sauce was thickened to the consistency of a pudding. The microscope indicated that although the stabilizer was completely functional as a thickener, it appeared to be partially corked. A small amount of stabilizer will provide the desired thickening of the soy sauce, an effect which therefore has not been realized successfully.

Example T ** 1 a dry mixture falls comprerrecte 60 grams onion powder, 70 grams of knowing CHAMPIN? M, 10 grams xe taste enhancer Ribotide®, 200 grarrrcss salt, 3 graamos white pepper, 2 grams was prepared of SCDI? seed and 1 turmeric turmeric Simultaneously, in a Waring granee mixer operated at speed has been placed 3675 grams? of water and 100 grams x MCC / carrageenan stabilizer (7C 1 L prepared in the Example ") - ^ ¿ÍM ^^ £ * *? *? ^ &u & amp; l ** -. * - * - ~ & during a period of 5 minutes. This dispersion was transferred to a large container. Then, 400 grams of Purity® W starch and 200 grams of Melojel® corn starch were dry mixed. This dry mix was placed in a large Waring blender with 3675 grams of water and 200 grams of wheat flour. The mixer was operated at high speed for 5 minutes. At the conclusion of this period, the dispersion was also transferred to the large container. The two dispersions were heated to 85 ° C (1 80 ° F) with stirring. A mixture of 300 grams of heavy cream (18% fat), 270 grams of base-N of Minor pinion cham, 1 50 grams of sugar, 50 grams of dehydrated sweet cream powder, and 20 grams of titanium dioxide in 1635 grams of water. Also, the dry mixture of spices prepared initially and 30 grams of Garlic Garden Frost chopped was added to this mixture. This mixture was added to the heated dispersion in the large container. The agitation continued until all the components were fully incorporated, after which 7349 grams of water and 1,600 grams of canned mushrooms cut into slices were added. This was heated with stirring until the temperature reached 85 ° C (1 85 ° F) at which point the cream The reduced amount of the mushroom soup was placed in cans, and the cans were sealed. Then the sealed cans were distilled in retort. Before canning, the Bostwick reading for this soup at 76.7 ° C (1 70 ° F) was 1-150 to 60 seconds. After distilling in retort this value was 1 4 at 30 seconds undos. This is Example 1 1 A in Table 7 Also, included in Table 7, is the formulation of a compacted reduced fat mushroom soup cream (Example 1 8). The Bostwick readings for this comparative soup are 9 and 1 0.9, respectively. Example 1 1 A has a smoother, more uniform texture than Example 1 1 B as well as a much better flavor release. Table 7 Example 11A -J1B I ngredientes Weight (grams) Water 16.334 15.834 sliced mushrooms 10 1600 1600 Alm Idón cut corn starch rebanadas3 BOO maízb 400 200 00 Stabilizer MCC / 100 ° cgn heavy cream (fat August 1 %) 300 300 15 Base-N cham pinion M? nord 270 270 whole wheat flour 200 200 Salt 200 200 Sugar 150 150 Flour cham piñón6 70 70 20 onion powder 60 60 Powder sweet cream dehydrated '50 50 Garlic of Garden Frost, chopped8 30 30 Titanium dioxide 20 20 R? bot? de®h 10 10 25 üfüraa *. ? A - • "sZ Jl '&?? ßBlS £ .- ** ¿F. * Table 7 I ngredientes Weight (grams) white pepper 3 March Celery seed Turmeric 2 2 1 1 3 Purity®, National Starch and C hemical b Melogel® Corporation, National Starch and Chemical Corporation c MCC / carraginano (70: 30), Example 1 Noodles I ndustrial Division I ngredient Food Specialties, Inc. and mushroom flavor type selection Gb, Gist-brocades f Mid-Amepca Farms 9 Gilroy Foods, I nc. Takeda Example 12 A model formulation salad, ie was prepared, it does not include herbs and flavorings, but includes ingredients that affect the stability of the dressing, by dispersing 1 5 grams MCC / carraginano (70:30, prepared in Example 1) in 542.40 grams of deionized water using a Lightnin mixer fitted with a propeller blade. The dispersion required five minutes. To this dispersion, 30 grams of vinegar (grain 1 20), 1 2 grams of salt, and 0 60 grams of potassium sorbate were added. This model salad dressing was mixed for an additional 5 minutes. The initial viscosity was 5800 cps (Brookfield, arrow # 5, 20 rpm) and after stored for a week the viscosity was 5000 cps, and the model dressing was stable.

Example 13 A dry blend of 30 grams of sugar, 26.86 grams of nonfat milk solids, 4 grams of guar high viscosity (FG 60-70), and 3 grams of microcrystalline cellulose / iota carraginano (70 was prepared: 30, Example 1) and mixed thoroughly. This dry mixture was added to 933.14 grams of 2% milk which was stirred with a propeller-type stirrer. After fully dispersing, the liquid mixture was pasteurized at 93 ° C (200 ° F) and then homogenized in a single stage at 1 7,236.9 kPa (2500 psi). The mixture was then cooled to 44-45 ° C (1 1 2-1 14 ° F) and inoculated with 3 grams of start culture (YC-470, Chr. Hansen, I nc.) The yogurt was incubated at 45 ° C (1 14 ° F) for the period of time until the pH was between 4.4 and 4.6 after which it was refrigerated. The pH continued to fall until it reached 3.8. the yogurt was strongly gelled, and there was no evidence of cut serum. The viscosity before the stirring was 1 8,000 cps.

Claims (6)

CLAIMING IS

1 . A dry composition comprising co-processed colloidal microcrystalline cellulose and carrageenan iota, said carrageenan having a dissolution temperature in water no greater than 80 ° C, characterized in that the weight ratio of microcrystalline cellulose to iota carrageenan is in the range of 80:20 up to 50: 50, respectively.

2. A composition according to claim 1, characterized in that the weight ratio of colloidal microcrystalline cellulose to iota carrageenan is 70: 30.

3. A composition according to claim 1, characterized in that the weight ratio of colloidal microcrystalline cellulose to carrageenan iota is 50: 50.

4. A composition according to claim 1, characterized in that the carrageenan iota is soluble in water at 50 ° C.

5. A dry composition according to claim 1, characterized in that it can be peptized in an aqueous medium with minimal agitation.

6. A composition according to claim 5, characterized in that it can be peptized in an acidic or neutral aqueous medium. A composition according to claim 5, characterized in that it can be peptized in an aqueous medium containing up to 24% by weight of salt. A process for preparing a composition according to claim 1, characterized in that it comprises the steps for (a) subjecting the hydrogenated cellulose to size reduction by wear to make colloidal microcpstalin cellulose, (b) dispersing said colloidal microcpstaline cellulose in water heated to a temperature higher than the solubility temperature of the dry ined iota carrag to be coprocessed with said colloidal microcpstalin cellulose, (c) adding said carrageal iota to said heated dispersion of colloidal microcpstalin cellulose and mixing the components, creating a slurry, (d) homogenizing said slurry, and (e) drying said slurry to produce a coprocessed powder 9 A process according to claim 8, characterized in that the method for drying said slurry is spray drying 1 0 A process according to claim 8, characterized in that the method for drying said watered pulp comprises the following additional steps (a) add aqueous isopropanol to the slurry to floc the solids in the same, (b) separate said solids from the liquid, (c) dry solids, (d) solids solids to produce a powder eleven . A process according to claim 8, characterized in that the temperature of said heated colloidal microcrystalline slurry is about 57 ° C and said carrageenan iota has an aqueous solubility temperature of about 50 ° C, 1 2. A characterized feed comprising a composition according to claim 1, characterized in that said composition according to claim 1 comprises about 0.05% by weight up to about 3% by weight of said food. 3. A food according to claim 12, characterized in that said composition according to claim 1, characterized in that it comprises approximately 0.05% by weight up to about 2% by weight of said food 14. A food according to claim 1, characterized in that selects from the g rupo that consists of mixtures that contain little water, frozen desserts, mayonnaise, salad dressings, soy sauce, and yogurt. SUMMARY The present invention describes the use and preparation of a novel rapidly peptizable composition comprising a wet mass of colloidal microcrystalline cellulose reduced in size by coprocessed wear and dried with iota-carrageenan, and its use to stabilize aqueous foods. & £ ifti? itíi¡ ** S * i? & .. & 5 ÍJf & í ±. «^ -