Co-attrited stabilizer composition having superior gel strength
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United States of America Patent
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Nov 28, 2017
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N/A
app pub date -
Nov 30, 2012
filing date -
Dec 9, 2011
priority date (Note) -
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status (Latency Note)
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Abstract
The present invention is directed to a co-attrited stabilizer composition comprising: a) microcrystalline cellulose in an amount of from 20%-90% by weight of the composition; b) a hydrocolloid in an amount of from 5%-50% by weight of the composition, wherein the hydrocolloid is selected from at least one member of the group consisting of carboxymethyl cellulose having a degree of substitution of at least 0.95, pectin, alginate, carrageenan, xanthan gum, agar gum, wellan gum, or gellan gum; and c) a starch in an amount of from 5%-50% by weight of the composition, wherein the stabilizer composition has a gel strength (G′) of at least 25 Pa when measured after 24 hours in a 2.6% solids water dispersion at 20° C. The composition is useful as a stabilizer, particularly in food and beverage products.
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International Classification(s)
- A61K:PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOS....
- A01N:PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLA....
- A23L:FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT....
- A61Q:USE OF COSMETICS OR SIMILAR TOILET PREPARATIONS
- B01F:MIXING, e.g. DISSOLVING, EMULSIFYING, DISPERSING
- C08L:COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- A23C:DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR....
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