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US 2018/0000143 A1Published application
Stabilizer composition for food and beverage products
OwnerAnne Adden, Roland Adden +1inventors
InventorsAnne Adden, Roland Adden, Britta Huebner-Keese
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Abstract
A stabilizer composition for food and beverage products comprises (a) from 15 to 85 weight percent of a methylcellulose, (b) from 10 to 80 weight percent of a carboxymethyl cellulose, and (c) from 5 to 20 weight percent of a carrageenan, all percentages being based on the total weight of (a), (b) and (c). Food and beverage products which comprise this stabilizer composition have a good overrun and good organoleptic properties.
Claims11
A food product designed for frozen consumption or a frozen or semi-frozen food product comprising
- (a) from 0.02 to 0.30 weight percent of a methylcellulose,
- (b) from 0.03 to 0.30 weight percent of a carboxymethyl cellulose, and
- (c) from 0.01 to 0.1 weight percent of a carrageenan, all percentages being based on the total weight of the food product.
Dependencies are inferred from the claim text.