Food products containing microfibrillated cellulose
AssigneeInternational Telephone and Telegraph Corporation
InventorsAlbin F. Turbak, Fred W. Snyder, Karen R. Sandberg
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Abstract
A food product containing microfibrillated cellulose is prepared by mixing together an edible liquid which swells cellulose, a food additive and fibrous cellulose to form a liquid suspension. The suspension is repeatedly passed through a small diameter orifice in which the mixture is subjected to a pressure drop of at least 3000 psig and a high velocity shearing action followed by a high velocity decelerating impact. The process converts the cellulose into microfibrillated cellulose and forms a stable homogeneous suspension of the microfibrillated cellulose, liquid and food additive.
Claims9
A process for the preparation of a food product comprising
- mixing together an edible liquid which swells cellulose, an additive which imparts a food flavor and fibrous cellulose to form a liquid suspension, said liquid suspension containing no more than 10% by weight of fibrous cellulose,
- repeatedly passing said liquid suspension through a high pressure homogenizer having a small diameter orifice in which the mixture is subjected to a pressure drop of at least 3000 pounds per square inch gauge and a high velocity shearing action followed by a high velocity decelerating impact against a solid surface,
- said process converting said cellulose into microfibrillated cellulose and forming a stable homogeneous suspension of said microfibrillated cellulose, liquid and food additive.
Dependencies are inferred from the claim text.