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US 4,143,163 AGranted
Coated fibrous cellulose product and process
AssigneeMaxfibe, Inc.
InventorsBruce R. Hutchison, Arthur M. Swanson
Life of this patent
Estimating the term…
Abstract
An edible fibrous cellulose product encapsulated in a polyhydric alcohol and gum solution to produce a low calorie base product for the manufacture of foods. The encapsulation process consists of coating the surface of the fibrous cellulose material with the gum solution, containing polyhydric alcohol, then optionally drying the mixture to provide a free-flowing product.
Claims30
A low calorie edible fibrous cellulose product for human consumption, consisting essentially of:
- (a) particulate fibrous cellulose having an average particle length of less than about 75 microns, and
- (b) a soluble coating of soluble edible gum and polyhydric alcohol adhered to the surfaces of the particulate fibrous cellulose to provide a soluble, smooth, and palatable surface texture to the product, the amount of edible gum being between about 2% and 15% of the fibrous cellulose, the proportion of polyhydric alcohol to edible gum being between about 2 to 1 and 12 to 1, the coated fibrous cellulose being dispersible in water to form a stable, gel-like suspension of uniform viscosity.
A fat-free, low calorie, simulated food product for human consumption, consisting essentially of:
- (a) particulate fibrous cellulose having an average particle length of less than about 75 microns,
- (b) a soluble coating of soluble edible gum and polyhydric alcohol adhered to the particles of fibrous cellulose, the amount of said edible gum being between about 2% and 15% of the weight of the fibrous cellulose, the proportion of polyhydric alcohol to edible gum being between about 2 to 1 and 12 to 1,
- (c) water in an amount selected to simulate the viscosity of a selected food product,
- (d) said coated fibrous cellulose being a stable suspension of uniform viscosity in the water wherein the coated fibrous cellulose is uniformly distributed therethrough,
- (e) at least one flavoring agent mixed with the suspension to simulate the flavor of the selected food product, and
- (f) at least one texturing agent mixed with the suspension to simulate the texture of the selected food product.
3 more elements
A fat-free, low calorie, simulated food product for human consumption, consisting essentially of:
- (a) particulate fibrous cellulose having an average particle length of less than about 75 microns,
- (b) a soluble coating of soluble edible gum adhered to the particles of fibrous cellulose, the amount of said edible gum being between about 2% and 15% of the weight of the fibrous cellulose, the soluble edible gum coating additionally including a polyhydric alcohol, the proportion of polyhydric alcohol to edible gum being between about 2 to 1 and 12 to 1,
- (c) water in an amount selected to simulate the viscosity of a selected food product,
- (d) said coated fibrous cellulose being a stable suspension of uniform viscosity in the water wherein the coated fibrous cellulose is uniformly distributed therethrough,
- (e) at least one flavoring agent mixed with the suspension to simulate the flavor of the selected food product.
2 more elements
A fat-free, low calorie, simulated food product for human consumption, consisting essentially of:
- (a) particulate fibrous cellulose having an average particle length of less than about 75 microns,
- (b) a soluble coating of soluble edible gum and polyhydric alcohol adhered to the particles of fibrous cellulose, the amount of said edible gum being between about 2% and 15% of the weight of the fibrous cellulose, the proportion of polyhydric alcohol to edible gum being between about 2 to 1 and 12 to 1, the soluble coating additionally including an emulsifier,
- (c) water in an amount selected to simulate the viscosity of a selected food product,
- (d) said coated fibrous cellulose being a stable suspension of uniform viscosity in the water wherein the coated fibrous cellulose is uniformly distributed therethrough, and
- (e) at least one flavoring agent mixed with the suspension to simulate the flavor of the selected food product.
2 more elements
A process for producing a fat-free, low calorie, edible coated fibrous cellulose product for human consumption, comprising the steps of:
- (a) mixing at least one soluble edible gum and polyhydric alcohol in water to produce a gum solution, the proportion of polyhydric alcohol to edible gum being between about 2 to 1 and 12 to 1;
- and
- (b) mixing particulate fibrous cellulose having an average particle length of less than about 75 microns with said gum solution to substantially completely coat the surfaces of the fibrous cellulose particles with the gum solution whereby the coated product acquires the surface texture of the gum solution coating, the amount of edible gum being between about 2% and 15% of the weight of the fibrous cellulose, the product being in stable gel-like suspension of uniform viscosity.
A process for producing a low calorie, edible coated fibrous cellulose product for human consumption, comprising the steps of:
- (a) mixing at least one soluble edible gum and polyhydric alcohol with water to produce a gum solution, the proportion of polyhydric alcohol to edible gum being between about 2 to 1 and 12 to 1,
- (b) mixing particulate fibrous cellulose having an average particle length of less than about 75 microns with the gum solution to substantailly completely coat the surfaces of the fibrous cellulose articles with the gum solution, the edible gum being between about 2% and 15% of the weight of the fibrous cellulose, the amount of water being sufficient to permit pumping and spraying of the mass,
- (c) spray drying the mass to produce dry, finely divided soluble gum coated fibrous cellulose particles which are free flowing and dispersible in water to produce a stable gel-like suspension of uniform viscosity.
The process for producing a low calorie, edible fibrous cellulose product for human consumption, comprising the steps of:
- (a) dry blending at least one soluble edible gum with particulate fibrous cellulose, the amount of the edible gum being between about 2% and 15% of the weight of the fibrous cellulose,
- (b) mixing a polyhydric alcohol with heated water, the proportion of the polyhydric alcohol to the edible gum being in the ratio of between about 2 to 1 and 12 to 1,
- (c) mixing the dry blend of edible gum and fibrous cellulose into the water and polyhydric alcohol solution and mixing until smooth to substantially completely coat the particulate fibrous cellulose with an edible gum solution, and
- (d) drying the coated fibrous cellulose to provide a soluble, smooth and palatable surface coating on the particulate fibrous cellulose.
1 more element
A process for producing a fat-free, low calorie, simulated food product for human consumption, consisting essentially of:
- (a) mixing at least one soluble edible gum and polyhydric alcohol in water to produce a gum solution, the proportion of polyhydric alcohol to edible gum being between about 2 to 1 and 12 to 1,
- (b) mixing particulate fibrous cellulose with the gum solution to substantially completely coat the surfaces of the fibrous cellulose particles with the gum solution, the edible gum being between about 2% and 15% of the weight of the fibrous cellulose, the amount of water being sufficient for the coated fibrous cellulose to form a stable suspension in the water wherein the coated fibrous cellulose is uniformly distributed therethrough, and for the viscosity of the suspension to simulate the viscosity of a selected food product, and
- (c) mixing at least one flavoring agent with the suspension to simulate the flavor of the selected food product.
A process for producing a fat-free, low calorie, simulated food product for human consumption, consisting essentially of:
- (a) mixing at least one soluble edible gum and polyhydric alcohol in water to produce a gum solution, the proportion of polyhydric alcohol to edible gum being between about 2 to 1 and 12 to 1,
- (b) mixing particulate fibrous cellulose with the gum solution to substantially completely coat the surfaces of the fibrous cellulose particules with the gum solution, the edible gum being between about 2% and 15% of the weight of the fibrous cellulose, the amount of water being sufficient for the coated fibrous cellulose to form a stable suspension in the water wherein the coated fibrous cellulose is uniformly distributed therethrough, and for the viscosity of the suspension to simulate the viscosity of a selected food product,
- (c) mixing at least one flavoring agent with the suspension to simulate the flavor of the selected food product, and
- (d) mixing at least one texturizing agent selected from the group consisting of carrageenan, gelatin, propylene glycol alginate and sodium alginate with the suspension.
1 more element
Dependencies are inferred from the claim text.