WO1997048402A1 - Food products containing bacterial cellulose - Google Patents

Abstract

Methods and compositions are provided in the production of consumables, 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.

Description

FOOD PRODUCTS CONTAINING BACTERIAL CELLULOSE

1. FIELD OF THE INVENTION

The invention relates to food products comprising a novel composition of bacterial reticulated cellulose that functions, inter alia , as a food additive that imparts desirable qualities to food. The invention further relates to methods for using bacterial reticulated cellulose ("RC") in the preparation of consumables. More particularly, the present invention relates to the preparation of food products containing bacterial reticulated cellulose in lieu of or in addition to fat.

2. BACKGROUND OF THE INVENTION Food products comprising new or improved properties of taste, texture, nutrition, stability, and appearance are highly desirable. There has been a recent trend in the field of prepared foods to develop foods which possess the positive organoleptic properties typically associated with conventional food products while containing low levels or no amount of fat, or otherwise not containing expensive ingredients or other ingredients perceived by consumers as not being "good-for- you." Such products typically contain "fat-mimetic" ingredients or bulking agents to impart the reduced-fat food with desirable fat-like properties. Many "fat-mimetic" ingredients also suffer from a narrow range of products in which a particular ingredient has functionality. Thus, a food formulator is typically faced with choosing from numerous ingredients. A variety of other functionalities in foods are often impacted by the use of non-conventional ingredients. These functionalities include thickening, heat stability, freeze- thaw stability, flow control, yield stress, foam stabilization, and coating and film formation. Starch has been fairly commonly employed as a thickening agent in fat-free, low-fat and reduced fat foods. However, foods containing high starch levels are typically characterized by a pasty mouthfeel, chalky flavor and other undesirable properties. Thus, food prepared with starch ingredients have not been satisfactory.

Due in part to its non-nutritive properties, celluloses including microfibrillated cellulose, microcrystalline cellulose, parenchymal cell cellulose and bacterial cellulose pellicles have also been used or proposed for use in replacing fat in reduced-fat 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 3,573,058 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 5,209,942 5,286,510; 5,342,641 5,366,750 and 5,441,753) . Cellulose comprises primary linear chains of beta- (1-4) D-glucopyranose units with an arrangement of secondary chains of beta- (1-4) D-glucose to form an aggregate molecule. The primary linear chains within this aggregate molecule can be arrayed in a very ordered manner, such as a parallel or an anti-parallel manner. Alternatively, the primary linear chains can be arrayed in other complex structures including random structures. The secondary structure chains of cellulose are known as "microfibrills" and often, also, form a tertiary structure in the aggregate molecule. Therefore, regions of varying crystalline cellulose structures can be dispersed between or among regions of amorphous cellulose. These different adjacent microfibrills form strong intermicrofibrillular associations and stabilize varying tertiary cellulose structures. Accordingly, cellulose structures such as bundles, sheets, and the like can form a tertiary structure of cellulose. This tertiary structure of cellulose is commonly known as a fibril or a fiber.

Microfibrillated cellulose ("MFC") is produced from a low solids liquid suspension of regular cellulose pulp. A slurry of pulp is heated to a temperature of, desirably, at least 80°C and passed through a commercially available APV Gaulin homogenizer that applies pressures of, preferably, between 5,000 to 8,000 pounds per square inch (psi) . As the cellulose suspension passes through a small diameter orifice of the homogenizer valve assembly, the suspension is subjected to a high velocity shearing action followed by a high velocity decelerating impact against a solid surface. The high velocity shearing action and decelerating impact are both caused by an instantaneous drop in pressure or "explosive decompression". This process is repeated until the slurry of pulp becomes a substantially stable suspension, converting the cellulose into microfibrillated cellulose without substantial chemical change to the cellulose starting material.

Microcrystalline Cellulose ("MCC") is commercially available from the FMC Corporation under the tradename AVICEL™.

Microreticulated microcrystalline cellulose ("MRMCC") is produced by passage of a low solids suspension of MCC through a homogenizer (e.g., APV Rannie) at 12,000 to 13,500 psi. MRMCC is commercially available from the FMC Corporation under the tradename AVICEL™ PH101.

Parenchymal cell cellulose ("PCC") is prepared from parenchymal cell-containing products such as sugar beet pulp and citrus juice sacs. PCC has a tertiary structure resulting from intermeshed and relatively disordered layers of microfibrils of cellulose that displays ultra high surface area characteristics.

Bacterial cellulose pellicle is produced via fermentation of Acetobacter under static conditions. Cellulose sub- elementary fibrils are extruded from a row of pores in the bacterial cell, forming a cellulose pellicle. Each microfibril is composed of an average of three sub-elementary fibrils which are arranged in a helix. Individual ribbons are composed of bundles of microfibrils that associate with one another by hydrogen bonding to form a tertiary structure. The width of the ribbon is less than that of conventional cellulose from plants. Bacterial cellulose pellicle is characterized by a disorganized layer of structure consisting of overlaid and intertwisted discrete cellulose fibrils. The fibrils are generally oriented with the long axis of the fibril in parallel but disorganized planes.

In spite of the availability of the cellulose forms described above, food products, and particularly reduced-fat or substantially fat-free food products, prepared with these and other celluloses have proved unsatisfactory. In general, as the fat content of a given food product is reduced, more cellulose-based ingredients must be added. Unfortunately, as increasing quantities of conventional cellulose ingredients are added to food, the adverse organoleptic effects of these agents become more pronounced. Depending on the food product, these adverse effects can include undesirable mouth coating and drying sensations, chalky, astringent or other disagreeable flavors, difficulty in forming dispersions (i.e., processing) , instability, adverse texture and consistency, and a general lack of the well known organoleptic properties typically associated with conventional foods having higher fat content.

In prior art food products, fairly high amounts of cellulose were necessary to achieve marginal fat-like functional properties. As a result, food products utilizing conventional cellulose based ingredients have many of the negative organoleptic properties described above without the benefit of positive fat-like properties.

It has recently been discovered that bacterial reticulated cellulose ("RC") has excellent functionality when used to prepare a wide variety of foods, including many that comprise reduced-fat content, or are substantially fat-free.

A particularly advantageous feature of RC stems from the surprising discovery that, when properly processed or activated, RC provides a significantly enhanced functional contribution per unit weight relative to conventional cellulose bulking agents. When properly activated, only about one-fourth to one-half the quantity of RC, as compared to conventional cellulose ingredients is necessary to achieve functional properties in a wide range of food products. Thus, it is expected that food products may be prepared using RC that lack many of the negative organoleptic properties associated with foods prepared with higher amounts of conventional cellulosic ingredients.

RC, which is produced from the aerobic fermentation of Acetobacter under agitated conditions (U.S. Patent No. 5,079,162 and U.S. Patent No. 5,144,021, herein incorporated by reference) , is characterized by an extremely high surface area and a highly reticulated network structure as compared to other celluloses. RC is distinguished from cellulose from static bacterial cultures by having an ordered interconnected (reticulated) structure instead of the disordered overlapping structure characteristic of bacterial cellulose pellicle.

In addition to these differences in microstructure, RC is also characterized by a cellulose II component not present in bacterial cellulose pellicles cultured under static conditions (for a comprehensive review of the properties of RC, see, U.S. Patents Nos. 5,079,162 and 5,144,021).

The recognition that RC has excellent functional properties for use as a food ingredient (i.e., thickening agent, stabilizer, fat substitute, or texture or appearance enhancer, etc.) has heretofore remained unreported. In particular, the advantages resulting from use of activated RC are surprising. Consequently, the use of RC in the preparation of products including, but not limited to, full- fat, reduced-fat and substantially fat-free food products, has not been previously described.

Several attempts have been made in the art to overcome some of the negative properties associated with conventional cellulose ingredients. For example, U.S. Patent No. 5,441,753 ('753 patent) describes a composition that is a composite of cellulose and a surfactant. The cellulose is coated with surfactant to reduce the chalky taste of foods prepared with cellulose. The '753 patent does not describe the use of RC.

U.S. Patent No. 5,366,750 ('750 patent) , herein incorporated by reference, describes a thermostable edible composition having ultra-low water activity for use in making co-extruded food products such as filled cookies similar to those sold under the tradename OREO™. The composition comprises, among other agents, ultra high surface area cellulose to provide flow control and thermostable properties. The ultra high surface area cellulose is obtained by processing celluloses such as MFC, MCC, PCC and bacterial cellulose pellicle under high shear. The patent does not describe the use of RC, nor does it describe the use of processed celluloses in foods other than thermostable fillings.

Thus, the use of conventional cellulose ingredients in the preparation of food products having excellent organoleptic properties, as well as features such as enhanced stability has not been completely satisfactory. Accordingly, it is an object of the invention to overcome these and other disadvantages in the art with the benefit of producing food products, including reduced-fat or substantially fat-free food products having the taste, functional and organoleptic properties typically associated with food products prepared without cellulose-based food additives.

Specifically, it is an object of the invention to provide the functionalities found in foods prepared using conventional cellulose ingredients while using significantly less cellulosic material.

3. SUMMARY OF THE INVENTION

The present invention relates to food products which comprise bacterial reticulated cellulose ("RC"). The food products of the present invention generally comprise, in addition to spices, flavorings and other ingredients, RC which has been processed to impart a functionality to the food product that is typically associated with fat or other ingredients conventionally found in foods.

The bacterial reticulated cellulose is generally added to the food product in an amount sufficient to provide positive functional and organoleptic properties. These functionalities include, but are not limited to, thickening, yield stress, heat stability, suspension properties, 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 a superior ingredient for the preparation of foods in general, and particularly foods not having the levels of fat conventionally found in such foods. In particular, RC can be incorporated into food products at significantly lower concentrations than conventional cellulose ingredients. Thus, food products incorporating RC achieve comparable or superior organoleptic properties while simultaneously reducing the negative organoleptic properties typically associated with food products prepared with higher quantities of conventional cellulose bulking agents. More particularly, food products prepared with RC are expected to comprise reduced amounts of astringency or other negative properties (i.e., chalky taste) commonly associated with food products containing conventional cellulose ingredients. The present invention also contemplates methods for preparing compositions comprising RC in the preparation of the above described foods, including those not having the levels of fat conventionally found in such foods. The methods of preparing compositions comprising RC generally involve preparing a dispersion of bacterial reticulated cellulose, activating the bacterial reticulated cellulose, and incorporating the activated bacterial reticulated cellulose into a food product. Alternatively, the RC may be added in the dispersed, unactivated state with activation occurring at some point during the food preparation process. In general, bacterial cellulose displays an inherently high surface area, but it can be significantly enhanced by high-energy processing. Accordingly, methods are provided for preparing a dispersion of RC, activating the desirable functional properties of the RC dispersion by high-energy mechanical processing (i.e., with the aid of a mixer or homogenizer, etc.) , and incorporating the activated bacterial reticulated cellulose compositions, dispersions, or mixtures thereof, into a food product. Optionally, the presently described compositions comprising activated forms of RC may be spray-dried, or otherwise desiccated, prior to use as a food ingredient.

4. BRIEF DESCRIPTION OF THE FIGURES FIG. 1 is a photograph comparing bacterial reticulated cellulose fibers with polyester and wood pulp fibers;

FIG. 2 is a graph comparing the yield stress of bacterial reticulated cellulose with that of a commercial product based on microcrystalline cellulose sold under the trade name AVICEL™;

FIG. 3 is a graph demonstrating the recoverable thixotropy of a 0.35% (w/w) dispersion of bacterial reticulated cellulose;

FIG. 4 is a graph illustrating the viscosity of various concentrations of bacterial reticulated cellulose as a function of shear rate;

FIG. 5 is a graph illustrating the effect of pH on the viscosity of a 0.5% (w/w) dispersion of bacterial reticulated cellulose; FIG. 6 is a graph demonstrating the effect of temperature on the viscosity of a 0.5% (w/w) dispersion of bacterial reticulated cellulose; and

FIG. 7 is a graph illustrating the effect of salt on the viscosity of a 0.5% dispersion of bacterial reticulated cellulose. 5. DETAILED DESCRIPTION OF THE SPECIFIC EMBODIMENTS

5.1 Definitions

"Bacterial Reticulated Cellulose:" As used herein, "bacterial reticulated cellulose" or the abbreviation "RC" refers to cellulose obtained from agitated aerobic fermentation of Acetobacter as described in U.S. Patent No. 5,079, 162.

"Bacterial Cellulose Pellicle:" As used herein, "bacterial cellulose pellicle" refers to cellulose obtained from static aerobic fermentation of AcetoJbacter as described in Hestrin and Schramm, 1954, Biochem. J. 58: 345-352.

"Microcrystalline Cellulose:" As used herein, "microcrystalline cellulose" or the abbreviation "MCC" refers to cellulose having properties similar to the colloidal grades of cellulose sold by the FMC corporation under the tradename AVICEL™.

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

5.2 The Invention The present invention relates to the use of bacterial reticulated cellulose ("RC") as an ingredient of food products in which one or more of the following functionalities are desirable: thickening, yield stress, heat stability, freeze-thaw stability, flow control, foam stabilization, and coating and film formation, and the like. In addition to the broader use of RC in food products, the present invention is also directed to the use of RC in reduced-fat or substantially fat-free food products. The presently described food products incorporate RC to impart desired functionality to the food product. In particular, RC can surprisingly replace some of the organoleptic characteristics of fat in many food pro_^ well as other functionalities typically associated with rches or other common food ingredients.

Bacterial reticulated cellulose ("RC") is b~-. rial cellulose produced by aerobic fermentation of Acetobacter species under agitated conditions (for a comprehensive review of the properties of RC, see, U.S. Patents Nos. 5,079,162 and 5,144,021) . Briefly, RC is characterized by an extremely high surface area as compared to conventional celluloses. For the purposes of the present disclosure, the term "extremely high surface area RC" shall generally refer to RC having a mean surface area at least about 2-fold higher than "ultra high surface area" cellulose compositions as described in the '753 patent, preferably at least about fifty-fold higher mean surface area, and specifically at least about 100-fold higher up to about 1,000-fold higher mean surface area when activated by similar processes. For example, RC generally has about a 200-fold greater surface area than microcrystalline cellulose ("MCC") . RC further comprises a smaller fiber diameter than plant- derived celluloses (0.1 μm to 0.2 μm as compared to 25-30 μm) , and has a highly reticulated network conformation.

In addition, as determined by nuclear magnetic resonance and scanning electron microscopy, the microstructure of RC is significantly different than that of bacterial cellulose pellicles produced in static culture (U.S. Patent No. 5,079,162). Significantly, RC has a cellulose II component not present in statically cultured bacterial cellulose pellicles (U.S. Patent No. 5,079,162) . The physical properties of RC make it ideally suited for use in a wide variety of food products. RC is particularly suitable as a tool in fat-reduced formulations due to its positive contributions to texture, mouthfeel and other organoleptic properties. Additionally, RC is insoluble, and consequently stable under the conditions (i.e., pH, salt concentrations, temperatures, etc.) used to prepare a variety of foodstuffs. RC is thixotropic, making it ideally suited for use in food spreads, where it exhibits less resistance to shear during spreading followed by rebuilding of the desired structure when shear is removed.

Aqueous dispersions of RC have higher viscosities than dispersions of other celluloses (at similar concentrations) , including celluloses that have been processed to have increased surface area (U.S. Patent No. 5,366,750). RC also exhibits significantly higher yield stress across a broad range of concentrations than other types of celluloses, which contributes to the superior stability of food products prepared with RC. RC also exhibits pseudoplasticity, making it ideally suited for liquid foods such as salad dressings where suspension of particulates and ease of pouring are important considerations.

The extremely high surface area of RC significantly contributes to its thickening efficiency in a variety of food applications. Quite surprisingly, it has been discovered that significantly less RC is required to achieve the desired qualities in food products as compared to products prepared with conventional cellulose ingredients. This is especially true in utilities which take advantage of RC's fat mimetic functionality. Consequently, food products, including, but not limited to, reduced-fat and substantially fat-free food products prepared with RC are contemplated to exhibit comparable fat-like functional and organoleptic properties as compared with foods prepared with conventional cellulose ingredients. Additionally, given that less RC is required, reduced-fat and substantially fat-free foods prepared with RC will generally display a corresponding reduction in the astringent and/or chalky tastes commonly associated with foods containing other types of celluloses.

In view of the above properties, it is clear that the superior features of RC render it well suited for use in a wide variety of food products. For example, RC can be used as a fat substitute, replacement or extender, thickening agent, yield stress enhancer, stabilizer, film-former or binding agent in foods, including but not limited to, low moisture food products (including nut pastes such as peanut butter, confectionery spreads such as cookie fillings, chocolate and other compound confectionery coatings, confectionery fillings such as nougat, caramel, truffle, fudge, etc., confectionery and bakery icings and glazes, creme fillings, snack spreads and fillings, and the like) ; dairy products, milk based products or substitutes therefore (including cream substitutes, RC-stabilized forms of steamed milk or substitutes therefore, frozen snacks such as ice cream, frozen yogurt, soft-serve or hard-packed frozen desserts, ice milk, butter, margarine, sour cream, yogurt, and the like) ; salad dressings; and cream or fat-based soups and sauces.

Where reduced-fat or substantially fat-free food products are involved, RC is generally incorporated into such foods in an amount sufficient to impart positive functional and organoleptic properties substantially similar to those observed for conventional food products having a higher fat content. Thus, RC may be used in amounts sufficient to impart the food product with the positive textural and sensory characteristics (e.g., body, smoothness, creaminess, appearance, etc.) that are typically associated with higher- fat foods.

At the same time, it is contemplated that the lower amount of RC required to effect the desired functional qualities will avoid, or at least significantly decrease, the negative organoleptic properties typically associated with foods containing conventional cellulose-based food additives.

Thus, RC is typically used in sufficiently small quantities to avoid imparting an astringent or chalky flavor, lumpy texture, non-rounded mouthfeel, etc. to the food product.

Accordingly, reduced-fat or substantially fat-free food products prepared with RC may have comparable or improved taste, appearance, texture, mouthfeel and stability vis-a-vis feduced-fat and fat-free foods prepared with conventional cellulose ingredients. This feature allows for the additional use of RC as texturizer, or a fat-substitute or fat-extender in food products where conventional cellulose food additives have failed to adequately replace some of the necessary functionalities of fat.

The amount of RC incorporated into a food product will depend in part on the amount of fat or other ingredients in the food product, and on the particular properties of the food product, including, by way of example and not limitation, moisture content, desired texture, desired viscosity, desired stability, desired yield stress, flow properties, etc. Generally, applicants have found that less RC (as compared to conventional cellulose ingredients) is necessary to achieve comparable or superior properties. Generally, RC can be used in amounts about 5% to 90% less than, typically about 30% to about 70% less than, and more typically about 40% to about 60% less than the amount of conventional cellulose ingredients typically used for a particular food product with satisfactory results. Preferably, the quantity of RC used will be about one-fourth to one-half that of the quantity of conventional cellulose ingredients. One of ordinary skill will also appreciate that the fact that less RC is required to provide equal or better functionality in a given food product improves both the logistic and economic aspects of the food production process.

In terms of the amount of RC used to prepare the food product, generally about 0.01% to about 5% (w/w) of a composition comprising RC may be incorporated into a food product with favorable results. About 0.05% to about 3% (w/w) is preferred, while about 0.1% to 1% (w/w) is most preferred. Levels suitable for particular applications will be apparent to those having skill in the art, especially in light of the detailed disclosure herein. Usage ranges for particular food applications follow: For Pourable Full-Fat Dressings, RC will generally be used at about 0.1 to about 1.0 (% w/w), and preferably about 0.1 to about 0.5 (% w/w); For Pourable Reduced-Fat Dressings, RC will generally be used at about 0.1 to about 1.5 (% w/w), and preferably about 0.1 to about 0.8 (^; w/w) ; For Full-Fat Viscous Dressings, RC will generally be used at about 0.1 to about 1.5 (% w/w), and preferably about 0.1 to about 1.0 (% w/w); For Reduced-Fat Viscous Dressings, RC will generally be used at about 0.1 to about 2.0 (% w/w), and preferably about 0.1 to about 1.5 (% w/w); For Whipped Toppings and Aerated Desserts, RC will generally be used at about 0.1 to about 1.0 (% w/w), and preferably about 0.1 to about 0.5 (% w/w); For Full-Fat Frozen Desserts, RC will generally be used at about 0.1 to about 1.0 (% w/w), and preferably about 0.1 to about 0.5 (% w/w); For Reduced-Fat Frozen Desserts, RC will generally be used at about 0.1 to about 1.5 (% w/w), and preferably about 0.1 to about 1.0 (% w/w) ; For Full-Fat Sour Cream/Yogurt, RC will generally be used at about 0.1 to about 1.5 (% w/w), and preferably about 0.1 to about 1.0 (% w/w); For Reduced-Fat Sour Cream/Yogurt, RC will generally be used at about 0.1 to about 2.0 (% w/w), and preferably about 0.1 to about 1.5 (% w/w); For

Frostings/Icings, RC will generally be used at about 0.05 to about 1.0 (% w/w), and preferably about 0.05 to about 0.5 (% w/w) ; For Full-Fat Soups/Sauces or cream sauces, RC will generally be used at about 0.1 to about 1.0 (% w/w), and preferably about 0.1 to about 0.5 (% w/w); For Reduced-Fat Soups/Sauces or cream sauces, RC will generally be used at about 0.1 to about 2.0 (% w/w), and preferably about 0.1 to about 1.5 (% w/w), and more preferably about 0.1 to about 0.8 (% w/w) ; and For Fruit-based fillings, RC will generally be used at about 0.05 to about 1.0 (% w/w), and preferably about 0.08 to about .8 (% w/w).

By substantially fat-free is meant a food product where substantially all of the total fat typically added during preparation of a food has been replaced with a fat substitute comprising RC. Of course, in preparing food products some of the ingredients may contain fat, usually in amounts that do not appreciably contribute to the total fat content of the food. Food products that are substantially fat-free may contain such ingredients. Any or all of the fat conventionally found in full fat products may be replaced. One skilled in the art should recognize the levels which are desired to be replaced.

By reduced-fat is meant a food where some of the total fat typically added to a food during preparation thereof has been replaced with RC. Any or all of the fat conventionally found in full fat products may be replaced. One skilled in the art should recognize the levels which are desired to be replaced.

While RC may be used to prepare reduced-fat and substantially fat-free food products, it can also be used as a texturizer, stabilizer, viscosity or stress yield enhancer, etc. in foods where the conventional amount of fat is found in the product or only a small part of the fat content of the food will be replaced with RC.

Where RC is to be used as an ingredient in a food product, it will generally be added as a composition comprising RC that has been treated to activate the desired functionalities. RC will typically be activated by mixing (using a mechanical mixer, high shear mixer, blender, or the like) an aqueous dispersion of RC. 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 (particularly high-pressure, extrusion, or extensional homogenization (U.S. Application Ser. No. 08/479,103, filed June 7, 1995, herein incorporated by reference), sonication, and the like.

After activation, the RC is generally ready for incorporation into a food product. Alternatively, the activated RC may be stabilized for subsequent use. For example, compositions comprising activated RC may be desiccated, lyophilized, or spray dried to form a relatively dry composition that can readily be reactivated for use. Using such treatment, dry RC compositions are produced that remain stable for extended periods, and will allow for easier and more economical storage and shipment. Where dry forms of RC compositions are contemplated, a variety of agents that facilitate both the drying and rehydration/reactivation process may be incorporated into the composition. For example, carbohydrate moieties including, but not limited to, corn syrup solids, polydextrose, monosaccharides (e.g., dextrose, sorbitol, etc.), disaccharides (e.g., sucrose, lactose, etc.), or polysaccharides (e.g., dextrans, or other forms of cellulose such as carboxymethyl cellulose, etc.) may be present in the RC composition prior to desiccation. Additionally, other components such as glycerols, or water soluble gums including, but not limited to xanthan gum, locust bean gum, guar gum, or gum arabic, and the like, may be present in the composition comprising activated RC prior to desiccation. Optionally, such gums may augment or replace polysaccharide in the composition.

In a particularly preferred embodiment, RC may be combined with carboxymethyl cellulose (CMC) , and a disaccharide (sucrose) at a ratio (w/w) of about 6 parts RC, 1 part CMC, and 3 parts sucrose (i.e., 6:1:3). An RC mixture comprising RC, CMC, and sucrose at a respective ratio of about 6:2:2 has demonstrated similar functionality, and additional ratios of about, 4:1:1, 12:4:3, and 4:2:1, or similar or intermediate ratios thereof, are deemed to provide similar functionality when subject to appropriately adjusted amounts of activation energy.

After desiccation, the RC cake or powder may be directly added to food stuffs, or reactivated prior to addition if the situation so dictates. Alternatively, products are also contemplated where the RC component may be activated during food preparation. Methods for preparing a variety of foods having cellulose as a component ingredient are well-known in the art. For example, recipes and methods for preparing reduced-fat or substantially fat-free food products can be found in U.S. Patent Nos. 5,011,701, 5,087,741, 5,209,942 and 5,286,510

(each describing salad dressings); 5,441,753 (peanut butter, chocolate, truffles, caramel, fudge, nougat, pudding, bread, low-fat meat, chocolate mousse, whipped topping, non-dairy creamer, salad dressing, frozen french fries, margarine and frozen desserts); 5,424,088 (white cake and margarine); and 5,342,641 (milk beverage, yogurt beverage, sherbet, jelly, fish paste, sausage, sponge cake and biscuits) ; each of which is incorporated herein by reference in its entirety.

Food product formulations incorporating RC compositions may additionally comprise other functional food ingredients including, but not limited to, xanthan gum, gellan gum, locust bean gum, gum arabic, guar gum, alginates, whey, native or modified food starches, casein, maltodextrins, pectin, carrageenans, emulsifying agents, flour, spices, flavors, sugar and corn sweeteners, various oils, butters and shortenings, dietary fibers, fat substitutes, synthetic fats, vitamins, nutrient supplements and other micronutrients, and stabilizers. RC may also be used in conjunction with other stabilizers, such as starch, conventional celluloses, or water-soluble thickeners with satisfactory and even synergistic results. One of ordinary skill will appreciate that the above components are expected to provide similar functions in food products containing RC.

It is further contemplated that the superior functionalities of activated RC compositions are also suited for their use in a wide variety of products and compounds. For example, the viscosity enhancing functionality of the presently described compositions is contemplated to be well suited for applications such as texturizing shampoos, conditioners, tooth pastes, cosmetics, and other consumable goods in addition to food stuffs. Additionally, the presently described RC compositions are also deemed to be well suited for incorporation into medicinal compositions including, but not limited to, topical dispersions, suppositories, oral and parenteral medications, and prosthetic filling agents.

The invention having been described, the following examples are provided solely for purposes of illustration, and should not limit the invention in any way whatsoever.

6. EXAMPLE: PHYSICAL PROPERTIES OF RETICULATED CELLULOSE The following examples demonstrate the physical properties of reticulated cellulose that make it particularly suited for use in the preparation of conventional food products, reduced-fat and substantially fat-free food products. Typically, in order to achieve maximal functionality, RC must be activated by high-energy processing. The RC compositions used in the examples described below generally comprised a spray-dried blend of RC, CMC, and sucrose at a ratio of about 6:1:3 (w/w), and the RC was activated by high shear mixing, or one or more passes through the APV Gaulin homogenizer operated at a pressure between about 2,000 and about 10,000 psi, or by passage through an extensional homogenizer at a pressure between about 500 and about 2,500 psi.

6.1 Yield Stress

Yield stress is a measure of the force required to initiate flow in a gel-like system. Generally, the yield stress of a cellulose dispersion correlates with food product stability, i.e., celluloses with higher yield stress impart greater stability and suspension potential to food products. This example demonstrates the superior yield stress of activated RC (a.k.a. CELLULON™) as compared with an-MCC-based product sold by FMC Corp. under the tradename AVICEL"" RC-591.

6.1.1 Experimental Protocol Aqueous dispersions of RC and MCC, both containing CMC as a coagent, were subjected to two passes at 8,000 psi in an APV Gaulin homogenizer. Yield stress measurements were taken with a Rheometrics Constant Stress Rheometer.

6.1.2 Results

The experimental results are illustrated in FIG. 2. The indicated concentrations and ratios are in weight percent. At all concentrations tested, activated RC exhibited significantly higher yield stress than MCC, demonstrating the superior stability-imparting properties of activated RC as compared to MCC.

6.2 Recoverable Thixotropy

The property of certain compositions to exhibit reduced resistance to flow or viscosity when subjected to vibratory forces such as ultrasonic waves, simple shaking or application of shear and to solidify again when left standing ("thixotropy") , is an important property for food products such as frostings and spreads. This example demonstrates the superior thixotropic properties of activated reticulated cellulose.

6.2.1 Experimental Protocol

A 0.35% aqueous dispersions of activated RC (% w/v) was prepared and subject to an initial shear rate of Is"¹ for one minute. The shear rate was then increased to 1,000s^"1 for 10 seconds, and was then returned to the a shear rate of Is ¹. The viscosity of the sample was continuously measured during the course of the experiment.

6.2.2 Results

The results of the experiments are illustrated in FIG. 3. At time=0, the sample exhibited an initial viscosity of about 4,000 centiPoise, which slowly dropped to about 2,000 centiPoise during the first minute at low shear rate. When the shear rate was increased substantially, the viscosity decreased dramatically. Upon returning to the original low shear rate, the viscosity of the sample returned to about 1,200 centiPoise in about 2 minutes. It would be expected that if viscosity measurements were continued after several additional minutes, virtually 100% of the original viscosity would be recovered. If shear were removed completely, viscosity recovery would occur more rapidly. The above data demonstrate the thixotropic properties of activated RC.

6.3 Effect of Shear Rate on Viscosity

6.3.1 Experimental Protocol

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

6.3.2 Results

The viscosities as a function of shear rate are illustrated in FIG. 4. For a fixed shear rate, the viscosity of the activated RC suspensions is related to concentration. Higher concentrations have higher viscosities. In all cases the viscosity is linearly related to shear rate. Given that pseudoplasticity is a desirable property for applications where decreased viscosity may be preferred in response to mechanical shear (i.e., pumping, pouring, spraying, etc.), products bearing RC may be viscous and stable under low shear conditions, vis-a-vis suspending dispersed particulates etc., while remaining easily mobilized by application of shear.

6.4 Effect of pH on Viscosity The pH of food products can vary widely depending on the product. For example, salad dressings containing vinegar have low pH, cultured dairy products such as sour cream and yogurt, citrus beverages, etc. whereas other products generally have higher pH. In order to be useful for the preparation of foods such as acidic salad dressings, cultured dairy products and low pH beverages, activated RC (added as a viscosity enhancer) must remain stable at the pH of the product throughout its expected shelf life. This example demonstrates the stability of activated RC over a broad pH range.

6.4.1 Experimental Protocol

An aqueous dispersion containing 0.5% activated RC was prepared as described in Example 6.2.1. The pH of the sample was adjusted by addition of hydrochloric acid (HC1) or sodium hydroxide reagents. The viscosity of the sample as a function of pH was determined.

6.4.2 Results

As illustrated in FIG. 5, the viscosity of activated RC dispersions remained unaffected from a pH range of approximately 3 to 11, demonstrating that activated RC is suited for use in foods having a wide range of pH values.

6.5 Effect of Temperature on Viscosity

Typically, to be suitable for use in oven-able food products, celluloses must remain stable to temperatures normally encountered during baking, heating, etc. This example demonstrates the temperature stability of activated RC.

6.6 Experimental Protocol

An aqueous dispersion of activated RC was prepared essentially as described in Example 6.2.1, and viscosity was measured at the indicated temperatures. 6.7 Results

As illustrated in FIG. 6, viscosity remained stable over a temperature range from just above freezing to about 80° C, with a gradual decrease as the temperature is raised above 80° C. These data indicate that activated RC exhibits temperature stability to about 80°C, demonstrating that RC is suited for use in oven-able food products.

6.8 Effect of Salt Concentration on Viscosity This example demonstrates the stability of RC to a broad range of sodium chloride concentration conditions exemplary of those typically used during the preparation of food stuffs.

6.9 Experimental Protocol

An aqueous suspension of activated RC was prepared as described in Example 6.2.1. Viscosity was constantly measured as NaCI was gradually increased from zero to five molar concentration.

6.10 Results

As illustrated in FIG. 7, activated RC remained stable over a broad range of sodium chloride concentrations. This demonstrates that RC is suited for use in foods having a broad range of salt concentrations, exemplary of those salts typically used during preparation of food stuffs, which include not only sodium chloride, but also potassium chloride, calcium chloride, etc.

7. EXAMPLE: PREPARATION OF REDUCED-FAT MAYONNAISE DRESSING Activated RC and control MCC cellulose (AVICEL™) were used in the following procedure to prepare a 10% oil reduced- fat mayonnaise dressing. A control dressing containing no cellulose was also prepared. The amounts and proportions of the various non-cellulose ingredients may vary in the art. In the following example of a basic mayonnaise dressing recipe, RC was added at 0.8% (w/w) . Use levels for dressings having thinner or thicker consistencies can be prepared by altering the amount of RC added.

7.1 Formulation

The 10% oil mayonnaise dressing was formulated according to Table 1.

TABLE 1 10% OIL MAYONNAISE DRESSING

Ingredient (% w/w) Supplier Control MCC RC Water 69.98 68.53 71 .10

Reticulated Cellulose NutraSweet 0 0 0 .80

Kelco

Microcrystalline cellulose FMC 0 3.15 0 .00 Carboxymethylcellulose FMC 0 0.35 0 .13 KELTROL T Xanthan Gum NutraSweet 0.35 0.30 0 .30

Kelco

Instant TenderJel 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 Sorbate Eastman 0.10 0.10 0. .10

Whole 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 Flavor 0.10 0.10 0. 10

Beta Carotene, 2% Solution Warner- 0.01 0.01 0. 01

Jenkinson.

7.2 Procedure

The mayonnaise dressing was prepared as follows: 1. Disperse cellulose (MCC or RC) in the water by mixing for 5 minutes at high speed using a Silverson mixer. Add dry blend of xanthan gum and some of the sugar (1:10 xanthan:sugar) . Mix for five additional minutes. 2. Transfer dispersion to a Hobart bowl. Slowly add egg solids, starch, potassium sorbate, EDTA and remaining sugar. Mix for 10 minutes using wire whisk attachment.

3. Add blend of oil, flavor and color. Mix an additional five minutes.

4. Slowly add vinegar and lemon juice while mixing.

5. Add salt and ground mustard. Mix for 10 minutes. 6. Process through colloid mill set at 0.01" gap.

7.3 Evaluation

The dressing prepared with RC had a smoother, creamier appearance, higher viscosity and more body than the dressing prepared with approximately four times the amount of MCC. The viscosity of the dressing prepared with activated RC fluctuated less than the viscosity of the dressing prepared with MCC when stored at different temperatures (50°C and 22°C). Viscosity was measured using a Brookfield RV fitted with a spiral adapter at 50 rpm (24° C) . Resistance to flow was measured with a Bostwick Consistometer. In this test, a reservoir at the top of an inclined plane is filled with a sample and then a gate in the reservoir is opened to release the sample. After thirty seconds had passed, the amount of flow (in cm) down the inclined surface is measured.

Additionally, all of the dressings remained stable after five freeze-thaw cycles and after storage for a minimum of 11 days at 50°C. The mouthfeel and flavor of the dressings prepared with RC and MCC were similar. However, the dressing prepared with activated RC had a notably smoother appearance. In sum, mayonnaise dressings prepared with approximately one-fourth the amount of RC as compared to dressings prepared with MCC produced comparable or superior functional and organoleptic properties, demonstrating the usefulness of RC in reduced-fat dressings. 8. EXAMPLE: PREPARATION OF REDUCED-FAT SOUR CREAM

RC and control MCC were used in the following procedure to prepare a 7% fat reduced-fat sour cream. A control sour cream containing no cellulose was also prepared. The amounts and proportions of the various non-cellulose ingredients vary in the art. In the following example of a basic sour cream recipe, RC was added at 0.4% (w/w) . Use levels for sour creams or other reduced-fat dairy products having thinner or thicker consistencies can be prepared by altering the amount of RC added.

8.1 Formulation

The reduced-fat sour cream was formulated as indicated in Table 2.

1 TABLE 2 1

Reduced- ^■Fat Sour ι Cream

Inqredient Supplier Control MCC RC

Skim Milk Rockview 76. ,44 75.59 76.32

Cream, 40% Rockview 17, ,40 17.40 17.40 Butterfat

Nonfat Dry Land 5. ,36 5.36 5.36 Milk o'Lakes

Colflo 67 National 0. .50 0.25 0.25 Starch

Keltrol T Nutra¬ 0. 30 0.20 0.20 Xanthan Gum Sweet Kelco

Reticulated Nutra¬ 0 0 0.40 Cellulose Sweet Kelco

Microcry¬ FMC 0 1.08 0 stalline Corp. Cellulose

Carboxymethyl- FMC 0 .12 0.07 cellulose Corp.

8.2 Procedure The reduced-fat sour cream was prepared according to the following procedure:

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

2. Transfer to stainless steel container and immerse container in a water bath. Add cream and nonfat dry milk solids and heat to 165°F while mixing. Maintain 165°F for 30 minutes. 3. Homogenize at 2000 psi first stage; 500 psi second stage.

4. Cool rapidly to 22°C by immersing container in an ice bath.

5. Add appropriate level of culture to the mix, based on the manufacturer's recommendation, and incubate at

22°C for 14-16 hours to obtain a final pH of 4.6.

8.3 Evaluation

The viscosity as a function of shelf life for the reduced-fat sour creams are provided in Table 3.

TABLE 3

Viscosity as a Function of Shelf Life

Viscosity, cP Control MCC RC

(Spiral Adapter

Brookfield

RV/50rpm/4°C)

3 days at Refrigerated 1764 2688 2310 Storage

1 Week at Refrigerated 1743 2625 2988 Storage

2 Weeks at Refrigerated 1575 2730 2814 Storage

3 Weeks at Refrigerated 1596 2709 2751 Storage pH 4.67 4.67 4.68 The reduced-fat sour cream prepared with 0.4% (w/w) RC had comparable shelf-life to sour cream prepared with approximately three times more MCC. The MCC sample was more "gel-like" and appeared lumpy when stirred. Both products exhibited similar viscosities, however, the sour cream prepared with RC was perceived as being creamier and smoother. In sum, these data demonstrate the enhanced functional and organoleptic properties of reduced-fat sour cream prepared with activated RC.

9. EXAMPLE: PREPARATION OF FROZEN NON-DAIRY WHIPPED TOPPING

RC and control MCC were as used in the following procedure to prepare a frozen non-dairy whipped topping. A control topping containing no cellulose was also prepared. The amounts and proportions of the various non-cellulose ingredients vary in the art. In the following example of a basic frozen topping, RC was added at 0.15% (w/w). Use levels for other frozen non-dairy products having thinner or thicker consistencies can be prepared by altering the amount of RC added.

9.1 Formulation

The frozen non-dairy whipped topping was formulated according to Table 5.

TABLE 5

Frozen Non-Dairy Whipped Topping

Ingredients Supplier Control MCC RC

Water 47.77 47.47 47.59

Granular Sugar C&H 23.00 23.00 23.00

Paramount C Vanden- 17.50 17.50 17.50

Hard Butter bergh

Hyrdrol 100 Vanden- 8.50 8.50 8.50

Coconut Fat bergh

Vanilla Extract BBA Inc. 1.50 1.50 1.50

Vanillin David- 0.01 0.01 0.01 Michael Alanate 180 New 1.25 1.25 1.25

Sodium Zealand

Caseinate Milk Products

Durfax 60 Vanden- 0.45 0.45 0.45 Emulsifier bergh

Gelcarin GP 369 FMC Corp. 0.02 0.02 0.02

Microcry¬ FMC Corp. 0 0.27 0 stalline Cellulose

Reticulated Nutra¬ 0 0 0.15 Cellulose Sweet Kelco

Carboxymethyl- FMC Corp. 0 0.03 0.03 cellulose

9.2 Procedure

The frozen non-dairy whipped topping was prepared according to the following procedure:

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

2. Dry blend the sodium caseinate, Gelcarin, and vanillin and add to cellulose dispersion. Mix for an additional 3-4 minutes.

3. Transfer the mixture to a saucepan and heat while stirring to 130"P. Add DURFAX emulsifier and heat to 140°F. Add paramount C and Hydrol 100.

4. Heat mix to 160°F and add sugar.

5. Pasteurize mix at 160°F for 30 minutes.

6. Add vanilla extract just prior to homogenization. Homogenize at 4500 psi through the 1st stage valve and 500 psi through the 2nd stage valve.

7. Cool mix rapidly to approximately 40°F and whip immediately.

8. Add approximately 600-800 grams of mix to the bowl of a Hobart mixer. Using the wire whip, whip for exactly two minutes. 9. Package in pint size containers and freeze at -20°F.

9.3 Evaluation All products exhibited satisfactory creaminess, body and appearance. The product formulated with RC had a lighter mouthfeel when compared to both controls. This is probably attributable to the higher degree of overrun achieved with the RC base mix. The measured overrun for the RC sample after 2 min. of high shear mixing was 313%, while the MCC and negative control samples averaged 280% overrun.

All toppings increased slightly in viscosity after freeze-thaw cycles, however there were no perceived detrimental changes in mouthfeel or appearance. A commercial sample sold under the trade name COOLWHIP™ showed similar increases in viscosity after repeated freeze/thaw cycles. Viscosity was measured using a Brookfield RV with helipath stand at 5 rpm. Percent overrun was calculated as the difference between the weight of the unwhipped base mix and the whipped product in a known volume.

RC produced a frozen whipped topping having comparable or superior functional and organoleptic properties as compared to frozen topping prepared with approximately twice as much MCC.

10. EXAMPLE: PREPARATION OF READY-TO-SPREAD FROSTING

RC and control MCC were used in the following procedure to prepare ready-to-spread chocolate frosting. A control frosting containing no cellulose was also prepared. The amounts and proportions of the various non-cellulose ingredients may vary in the art, depending, inter alia , on the particular flavor or type of frosting desired. In the following example of a basic ready-to-spread chocolate frosting, RC was added at 0.10% (w/w). Use levels for other spreads having thinner or thicker consistencies can be prepared by altering the amount of RC added. 10.1 Formulation

The ready-to-spread chocolate frosting was formulated according to Table 6.

TABLE 6 Ready-To-Spread Chocolate Frosting

Ingredients Supplier Control MCC RC

Water 16.21 16.01 16.09 HFCS (Isosweet Staley 9.00 9.00 9.00 100)

Powdered Sugar, Domino 56.00 56.00 56.00 lOx

Cocoa (10-12% Masterson 8.00 8.00 8.00 Fat)

BETRICING Vandenbergh 10.20 10.20 10.20 Shortening

Vanilla Extract Durkees 0.20 0.20 0.20

Art. Vanilla Hercules 0.15 0.15 0.15 Cream Flavor

Lecithin Central 0.14 0.14 0.14 Centrophase C Soya

Salt Morton 0.10 0. .10 0. ,10

Microcry- FMC Corp. 0 0. .18 0 stalline Cellulose

Reticulated NutraSweet 0 0. ,10 Cellulose Kelco

Carboxymethyl- FMC Corp. 0. .02 0. ,02 cellulose

10.2 Procedure

The ready-to-spread chocolate frosting was prepared according to the following procedure:

1. In a Hobart mixer set at slow speed, the cocoa, shortening, salt lecithin and vanilla were blended together for four minutes.

2. Water, corn syrup, and MCC or RC were added to a stainless steel container and mixed using a Silverson mixer set at a high speed setting. Mixing continued for approximately 3 minutes.

3. The RC or MCC dispersion was added to the shortening mixture and mixed at low speed for approximately 60 seconds. After the bowl was scraped down, speed was decreased to the medium setting, and the mixture blended for an additional 2 minutes.

4. After the speed was changed to slow speed, the remaining powdered sugar was added while mixing. Mixing was continued for approximately 3 minutes.

5. The resulting product was packaged in containers.

10.3 Evaluation

RC was evaluated at 0.1% (w/w) compared to MCC at 0.18% (w/w) in the frosting. Yield stress was determined using a stress ramp test using a Rheometrics Constant Stress Rheometer. Results are provided in Table 7.

TABLE 7

Comparison of Frosting Samples

Control MCC RC

% Solids 72.1 73.3 72.2

Spreadability Good Good Good

Yield Stress 1328 1666 2643 (dynes/cm²)

High Temperature 21 cm 15.5 cm 8.5 cm

Stability -

Flow after 15 min @50°C

Freeze Thaw Stability Stable Stable Stable

The frosting prepared with RC had a higher viscosity and 2-fold higher yield stress than frosting prepared without cellulose. Body was perceived to be significantly improved by the addition of this low level of RC. On the contrary, frosting prepared with MCC (at approximately twice the level of RC) exhibited a viscosity and yield stress increase of only 25% as compared to the sample prepared without cellulose.

Additionally, the frosting prepared with RC proved to be significantly more stable to high temperature storage (50°C) as compared to both controls (measured by placing sample of known weight on an inclined plane, incubating the sample and apparatus at 50° C for 15 min, and measuring the flow distance in cm) . All samples exhibited good freeze-thaw stability and good spreadability. These data show that frosting prepared with RC exhibits comparable or superior functional and organoleptic properties to frosting prepared with approximately twice the amount of MCC, demonstrating the superiority of RC as a function- enhancing food additive in ready-to-spread frostings, icings, or fillings.

11. EXAMPLE: PREPARATION OF REDUCED-FAT MUSHROOM SOUP

RC and control MCC were used in the following procedure to prepare reduced-fat cream of mushroom soup. A control soup containing starch and no cellulose was also prepared. The amounts and proportions of the various non-cellulose ingredients may vary in the art. In the following example of a basic cream of mushroom soup, RC was added at 0.45% (w/w).

Use levels for other soups having thinner or thicker consistencies can be prepared by altering the amount of RC added.

11.1 Formulation

The cream of mushroom soup was formulated according to Table 8.

TABLE 8 Reduced-Fat Cream of Mushroom Soup

Ingredients Supplier Control MCC RC Water 71.35 72.82 73.19 Mushrooms Basic 11.00 11.00 11.00 Veget.

Purity W Modified National 3.50 2.30 2.30 Food Starch

Cornstarch Kingsford 2.00 1.33 1.33

StarDri 100 Staley 0.25 0.25 0.25 Maltodextrins

Wheat Flour, All General 1.50 1.00 1.00 Purpose Mills

Cream, 40% Fat Rockview 3.30 3.30 3.30

Oil Soybean Hunt-Wesson 2.00 2.00 2.00

Sugar C&H 1.00 1.00 1.00

Alacen 878 Whey NZMP 1.20 1.20 1.20 Protein Cone

Garlic Powder Iris Co. 0.20 0.20 0.20

Onion Powder Iris Co. 0.20 0.20 0.20

Natural Mushroom Fidco 1.00 1.00 1.00 Flavor

Salt Morton 1.00 1.00 1.00

Potassium Chloride Fisher 0.40 0.40 0.40 Scient.

Calcium Lactate VWR Scient. 0.10 0.10 0.10

Microcrystalline FMC Corp. 0 0.81 0 Cellulose

Reticulated NutraSweet 0 0 0.45 Cellulose Kelco

Carboxymethyl- FMC Corp. 0 0.09 0.08 cellulose

11.2 Procedure

The cream of mushroom soup was prepared according to the following procedure:

Emulsion Preparation:

1. In a Waring blender, prepare a 20:1 ratio of water to whey protein concentrate at 140°F (i.e., for a 1500 gram batch, add 18 grams of whey protein concentrate to approximately 360 grams of water that has been preheated to 140°F and placed in a Waring blender) .

2. Mix at medium-high setting for 5 minutes. 3. Add soybean oil in slow, steady stream and mix until homogenous emulsion is obtained.

Soup Preparation 1. Add 647.4 gram of water to a stainless steel container (for a l,500g batch) and add RC or MCC to water using a Silverson mixer at high speed setting. Mix for approximately 4-5 minutes.

2. Immerse the container containing the RC or MCC dispersion in the top of a double boiler and begin heating the water.

3. Submerge a three-blade propeller into the soup base and adjust speed of mixer to medium-high setting. Add mushrooms while mixing. 4. Add prepared emulsion from above.

5. Add the remaining ingredients with the exception of the starches and wheat flour.

6. Heat mixture to 185°F. Prepare a slurry of the starches/wheat flour by mixing (by hand or using a mixer at low rpm) the two starch ingredients and the wheat flour to 210 gram water (for a 1500 gram bath, water weight approximately equal to 2x the weight of the starch/flour ingredients) .

7. Add starch slurry to soup base after it has reached 185°F (for gelatinization) . 8. Continue heating until a temperature of 235°F has been reached and maintain at this temperature, while stirring, for 30 minutes.

9. Package in suitable containers with tight-fitting lids.

11.3 Evaluation

A starch-only control was compared to formulations prepared with 0.45% (w/w) RC and 0.81% (w/w) MCC. Both the RC and MCC soups contained two-thirds less starch than the starch-only control. The viscosities of the soup samples are provided in Table 9. TABLE 9

Viscosities of Soup Samples

Bostwick Viscosities: control MCC RC

Flow (cm) After 30 seconds:

Initial 12.25 15.00 14.25

After 50°C overnight 14.00 15.25 13.75

Storage Stability at 50°C Stable Stable Stable

The starch-only control had a very pasty appearance and mouthfeel. Both the MCC and RC soups appeared more creamy than the starch-only control when evaluated in both the condensed and diluted states (addition of 1 part water) . The condensed form of the MCC soup exhibited a "gel-like" appearance which appeared lumpy when stirred. On the contrary, the condensed form of the RC soup appeared very smooth and dispersed more easily in water. After storage at 50°C for 16 hours, a slight separation of fat was observed at the surface of all of the samples, however, less separation was observed in the soup prepared with RC.

These data show that reduced-fat cream-based soups prepared with RC exhibit comparable or superior functional and organoleptic properties compared to soups prepared with approximately twice the amount of MCC. Thus demonstrating the functional properties of RC in reduced-fat cream-based soups.

12. EXAMPLE: PREPARATION OF NON-FAT SOFT SERVE FROZEN

DESSERT

RC and control MCC were used in the following procedure to prepare nonfat frozen soft serve dessert. The amounts and proportions of the various non-cellulose ingredients may vary in the art, depending, inter alia , on the flavor and type of the dessert prepared. In the following example of a basic frozen dessert, RC was added at 0.20% (w/w). Use levels for desserts having thinner or thicker consistencies can be prepared by altering the amount of RC added.

12.1 Formulation The frozen nonfat frozen soft serve dessert was formulated according to Table 10.

TABLE 10 NONFAT FROZEN SOFT SERVE DESSERT

Ingredients: (%w/w) SUPPLIER RC MCC™

Nonfat Milk (Fluid) 72.27 72.30 Reticulated Cellulose 0.20 — Methylcrystalline FMC — 0.45 Cellulose Corp. Carboxymethylcellulose FMC 0.13 0.22

Corp.

Nonfat Milk Solids Land-o- 11.00 11.00

Lakes Sucrose (Granular) C&H 11.00 11.00

Corn Syrup Solids (42 DE) Staley 5.00 5.00 Myvaplex 600P Emulsifier Eastman 0.10 0.10

Chem.

100.0% 100.0%

12.2 Procedure

The nonfat frozen soft serve dessert was prepared according to the following procedure:

1. Blend MCC or RC and CMC in nonfat fluid milk using a Silverson mixer at highest shear setting.

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

3. Transfer mixture to stove top container and heat mixture with constant stirring to 165° F.

4. Hold at 165° F for 30 minutes. 5. Cool mix in refrigerator for 24 hr.

6. Freeze using Taylor^® Soft Serve equipment. 12.3 Evaluation

The unfrozen mix prepared with MCC had a "gel-like," "pudding" consistency at rest, but thinned with shear. In spite of the fact that less than one half the amount of RC was used, the mix prepared with RC was only slightly less viscous or "gel-like", and much smoother in appearance. The viscosities of the mixes are provided in Table 11.

Both frozen products were creamy and smooth, and substantially similar in appearance.

TABLE 11 Viscosities of Frozen Dessert Samples

24-Hour Mix Brookfield DV-1+ Spindle #4 Refrigerated Viscosities

RPM 3.0 6.0 60

Reticulated 8,400 cP 5,300 CP 1,170 CP

Cellulose

MCC 9,200 CP 6,300 CP 1,470 CP

The frozen sample prepared with activated RC was very smooth and creamy.

These data show that nonfat frozen soft serve.dessert prepared with RC exhibits comparable or superior functional and organoleptic properties when compared to dessert prepared with more than twice the amount of MCC, demonstrating the superior functional properties of RC in frozen soft serve desserts.

13. EXAMPLE: PREPARATION OF FRUIT-BASED BAKERY FILLINGS

RC was used in combination with gellan gum or alginate to prepare fruit-based bakery fillings. In the case of the strawberry filling, a negative control consisted of a filling prepared with reduced starch and without addition of cellulose. The amounts and proportions of the various non- cellulose ingredients may vary in the art. In the following examples of fruit-based bakery fillings, RC was added at 0.15% (w/w) to a Lemon filling and 0.10% (w/w) to a Strawberry filling. Use levels for other fruit-based bakery fillings having weaker or firmer structure can be prepared by altering the amount of RC added.

13.1 Formulation

The fruit-based bakery fillings were formulated according to Tables 12 and 13, below.

TABLE 12 LEMON PIE FILLING

Gellan Gum Gellan

Gum/RC ingredients: (% w/w)

Sugar, Granular 33.14 33.14

Water 29.71 31.56

Kelcogel^® gellan gum (NutraSweet 0.55 0.55

Kelco)

Reticulated Cellulose —— 0.15

Carboxymethylcellulose 0 0.03

High Fructose Corn Syrup (42 DE) 17.00 17.00

Lemon Puree 15.39 15.39

COL-FLO 67 Modified Starch 4.00 2.00

(National)

Natural Lemon Flavor 16:1 (Int'l 0.10 0.10

Bakers)

Potassium Sorbate, Powdered 0.06 0.06

Sodium Benzoate, Powdered 0.04 0.04

FD&C Yellow #5 0.01 0.01

100.0 100.05

TABLE 13

STRAWBERRY FLAVORED FILLING

ALGINATE NEGATIVE ALGINATE/

CONTROL CONTROL RC

(reduced (reduced starch) starch)

Ingredients: (% W/W) (% w/w) (% w/w)

Water 28.72 29.82 29.70

High Fructose Corn Syrup 39.40 39.40 39.40

(42 DE)

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

Carboxymethylcellulose 0 0 0.02

Strawberry Flavor 0.15 0.15 0.15

Potassium Sorbate 0.10 0.10 0.10

Adipic Acid Slurry (3:1 3.00 3.00 3.00

Water:acid)

FD&C Red #40 0.03 0.03 0.03

100% 100% 100%

13.2 Procedure

The fruit-based bakery fillings were prepared according to the following procedure: Strawberry-flavored filling:

1. RC, CMC, MANUGEL PTJ, starch, potassium sorbate, flavor and color were dry blended. The blend was subsequently dispersed into the water and syrup component using a Silverson high shear mixer for about 5 minutes. The resulting mixture was then transferred to a Hobart type bowl.

2. The mixture was mixed in the bowl using a paddle blade until homogeneous.

3. A slurry was prepared with adipic acid and water.

4. The slurry was added to the mixture, and then mixed to obtain a uniform mixture.

5. The product was then allowed to stand undisturbed until firm. Lemon pie filling:

1. Dry ingredients, except CMC or RC, were combined and thoroughly mixed.

2. RC or CMC were added to the water portion of the recipe and mixed using a Silverson high shear mixer set at the highest shear setting

3. The dry blend and high fructose corn syrup were added to the mixture with continued stirring.

4. The mixture was transferred to a hot cup and heated to a rolling boil with constant stirring.

5. Lemon puree was added and mixed until well blended.

6. The product was then left undisturbed until cool.

13.3 Evaluation RC/Gellan Gum Bake Stability Test: The addition of

RC appeared to enhance bake stability (375°F for 15 min. for 1 inch square sample on baking sheet) . The RC/gellan gum sample maintained better integrity and browned less than the gellan gum-only sample during baking. There was no evidence of "boil-out" for either a l inch square sample at 375°C for 15 min or when used as a filling for a turnover pastry baked at 400°F for 15 min.

The RC contributed some opacity to the filling. The RC/gellan gum filling appeared to be slightly less smooth than the gellan gum-only filling.

Alginate Fillings Gel Strength Test Protocol: Gel strength of samples were measured using a Stevens LFRA Texture Analyzer with a 1" diameter plunger. The test load was set at 4 mm compression with a plunger speed of 0.5 mm/sec. The gel strengths of the Strawberry Flavored Filling are provided in Table 14. TABLE 14 Gel Strengths for Strawberry Flavored Filling

ALGINATE NEGATIVE ALGINATE/

-ONLY CONTROL RC

CONTROL (reduced (reduced starch) starch)

Original Gel Strength 114g 89g I16g

24-Hour Gel Strength 334g 266g 328g

Gel Strength after 232g 213g 287g

Microwaving

% Gel Strength Loss after 30.5% 20% 12.5%

Microwave

Bake Stability (in turnover Good Bad Good filling) (excessive "boilout")

The filling formulated with RC had a smoother, firmer, less starchy mouthfeel. Additionally, RC contributed better heat stability to the alginate-based filling as evidenced by the gel strength measurements after microwaving.

These data show that fruit-based bakery fillings prepared with RC contribute important functional and textural properties, enhance thermal stability, and may allow for partial starch replacement, thus improving flavor and texture of fillings.

14. EXAMPLE: PREPARATION OF SALAD DRESSING

RC was used in the following procedure to prepare a "fat- free" ranch salad dressing. The amounts and proportions of the various non-cellulose ingredients may vary in the art. In the following example of a basic "fat-free" salad dressing, RC was added at 0.60% (w/w). Use levels for other nonfat salad dressings having thinner or thicker consistencies can be prepared by altering the amount of RC added.

14. l Formulation The fat-free ranch salad dressing was formulated according to Table 15. TABLE 15

FAT-FREE RANCH SALAD DRE.

Ingredients ^•/w)

Water :;<..26

Soybean Oil 1.00

Sugar 4.00

Buttermilk, Lowfat 30.00

Vinegar, 100 Grain 1.60

KELTROL SF Xanthan Gum 0.10

Reticulated cellulose 0.60

Carboxymethylcellulose 0.10

MiraThik 468 Starch 0.65

Star-Dri 100 Maltodextrins 3.00

CMC 7LF 0.16

Buttermilk Flavor Solids 0.20

Ranch 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

Total 100.00

14.2 Procedure

The "fat-free" ranch salad dressing was prepared according to the following procedure: 1. RC, CMC, xanthan gum, starch, maltodextrins, and sugar were thoroughly dry blended.

2. The dry blend was added to water and mixed using a Silverson high speed mixer at maximum setting. Mixing continued until all ingredients were fully dispersed or hydrated.

3. Oil and buttermilk were added and mixing continued at medium speed for about two minutes.

4. Spices, salt, and flavor solids were added and mixing continued for about 2 minutes. 5. Vinegar, lemon juice concentrate, and lactic acid solution were added and the mixture mixed until homogeneous and smooth. 14.3 Evaluation

"Fat-free" ranch dressing prepared with RC exhibited a smooth, creamy, mouthfeel. Storage stability, monitored by viscosity measurements over time, was excellent. RC contributes many desirable organoleptic properties to dressings/sauces of reduced-fat content. Its excellent suspension properties and thickening efficiency make it ideally suited for dressing applications.

It is expected that "fat-free" salad dressings prepared with RC exhibit comparable or superior functional and organoleptic properties compared to fat-free salad dressings prepared with conventional cellulose ingredients.

15. EXAMPLE: FULL-FAT FRENCH DRESSING

15.1 Formulation

The full fat french dressing was formulated according to Table 16.

Table 16 Full Fat French Dressing

Ingredients 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 Microcystalline Cellulose 0.20 0.60 Carboxymethylcellulose 0.04 0.06

(CMC)

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 Paprika 0 . 15 0 . 15

EDTA Preservative 0 . 07 0 . 07

100% 100%

15 . 2 Procedure

The full fat french dressing was prepared according to the following procedure: 1. Add the EDTA to the water.

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

3. Add dry blend to water while mixing using a high speed Silverson mixer at maximum setting. Mix for approximately 5 minutes or until all gums are fully dispersed or hydrated.

4. Add the remaining sugar, tomato paste, oleoresin paprika, salt and spices and continue to mix for an additional 2 minutes. 5. Add the oil in a slow steady stream and mix at high setting for approximately 3 minutes to create a fine emulsion.

6. Add the vinegar and mix until homogenous and smooth.

7. Process through a colloid mill set a 0.01" gap.

15.3 Evaluation

"Full-fat" french dressing prepared with RC exhibited a smooth, creamy, mouthfeel. Viscosity measurements were made using a Brookfield DV-1+ (spindle no. 4) and showed that dressings incorporating RC were only slightly less viscous (at the 3 rpm) than dressings prepared using approximately three times the amount of MCC (42,000 cP vs. 44,800 cP respectively). At higher rpms, dressings incorporating RC actually displayed higher viscosity than dressings comprising approximately three times more MCC (i.e., three times the amount of activated RC used in the corresponding test product) . For example, at 6rpm, the viscosity of the RC dressing was 24,300 cP versus 23,400 cP for the MCC dressing; at 30rpm, the viscosity of the RC dressing was 7,400 cP versus 6,740 cP for the MCC dressing; and at 60rpm, the viscosity of the RC dressing was 4,460 cP versus 3,970 cP for the MCC dressing.

Both the RC and MCC samples proved to be stable to a minimum of one freeze-thaw cycle, and stable for at least five days when stored at 50° C. In sum, RC can be used at lower levels than MCC in full-fat dressings to achieve similar or possibly superior functional and organoleptic properties.

EQUIVALENTS All publications and patents mentioned in the above specification are herein incorporated by reference. Various modifications and variations of the described method and system of the invention will be apparent to those skilled in the art without departing from the scope and spirit of the invention. Although the invention has been described in connection with specific preferred embodiments, it should be understood that the invention as claimed should not be unduly limited to such specific embodiments. Indeed, various modifications of the above-described modes for carrying out the invention which are obvious to those skilled in the field of food preparation, cellulose food additive production, or related fields are intended to be within the scope of the following claims.

Claims

What Is Claimed Is:

1. A food product comprising bacterial reticulated cellulose.

2. 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.

3. The food product of Claim 1, wherein the food product is substantially fat-free.

4. The food product of Claim 1, comprising about 0.01% to about 5% (w/w) bacterial reticulated cellulose.

5. The food product of Claim 1, wherein the food is mayonnaise dressing.

6. The food product of Claim 1, wherein the food is a salad dressing.

7. The food product of Claim 6, wherein the salad dressing comprises oil and vinegar.

8. A food product according to any one of Claims 5 through 7, wherein the product comprises about 0.1% to about 2% (w/w) bacterial reticulated cellulose.

9. The food product of Claim 1, wherein the food is sour cream.

10. The food product of Claim 1, wherein the food is non-dairy whipped frozen topping.

11. A food product according to any one of Claims 9 and 10, wherein the product comprises about 0.1% to about 2% (w/w) bacterial reticulated cellulose.

12. The food product of Claim 1, wherein the food is cream sauce.

13. The food product of Claim 1, wherein the food is cream-based soup.

14. The food product of any one of Claims 12 and 13, comprising about 0.1% to about 2% (w/w) bacterial reticulated cellulose.

15. The food product of Claim 1, wherein the food is ready-to-spread frosting.

16. The food product of Claim 1, wherein the food is frozen dessert.

17. A food product according to any one of Claims 15 and 16, wherein the product comprises about 0.05% to about 1.5% (w/w) bacterial reticulated cellulose.

18. The food product of Claim 1, wherein the food is fruit-based bakery filling.

19. The food product of Claim 1, comprising about 0.05% to 1.5% (w/w) bacterial reticulated cellulose.

20. A 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.

21. The method of Claim 20, wherein the activated bacterial reticulated cellulose is incorporated into a food product in an amount sufficient to impart positive functional and organoleptic properties associated with foods having a higher fat content.

22. The method of Claim 20, wherein the activated bacterial cellulose is incorporated into the food product in an amount of about 0.01% to about 5% (w/w).

23. The food product of Claim 20 wherein said activating is high-energy processing.

24. The food product of Claim 23 wherein said high energy processing is high-pressure homogenization.

25. The food product of Claim 24 wherein said homogenization is at a pressure of between about 2,000 and about 10,000 psi.

26. The food product of Claim 23 wherein said high energy processing is effected by an extensional homogenizer.

27. The food product of Claim 26 wherein said extensional homogenizer is operated at a pressure of between about 500 and about 2,500 psi.

28. The food product of Claim 1 wherein said reticulated cellulose has been spray-dried prior to addition to said food product.

29. The food product of Claim 28 wherein said reticulated cellulose has been mixed with carboxymethylcellulose prior to being spray dried.

30. The food product of Claim 28 wherein said reticulated cellulose has been mixed with carboxymethylcellulose and a saccharide prior to being spray dried.

31. The food product of Claim 30 wherein said saccharide is sucrose.

32. The food product of Claim 30 wherein said reticulated cellulose is mixed with carboxymethylcellulose and saccharide at a ratio (w/w) comprising about 4 to about 12 parts reticulated cellulose: about 1 to about 4 parts carboxymethylcellulose: and about 1 to about 3 parts saccharide.

33. The food product of Claim 28 wherein said reticulated cellulose is mixed with a water-soluble gum prior to being spray dried.

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 gum arabic.