Use of parenchymal cell cellulose to improve comestibles
AssigneesSBP, Inc., SLR Inc.
InventorsMichael K. Weibel, Chester D. Myers
Life of this patent
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Abstract
Improved comestibles including foods and drugs are provided, incorporating parenchymal cell cellulose. Improved properties, including physicochemical, rheological and nutritional properties result from such incorporation. Stabilized dispersions, emulsions, foams and frozen materials can preferably be provided through employment of the preferred embodiments.
Claims30
A stabilized food or drug comestible having at least one of the following properties:
- (a) reduced caloric content;
- (b) reduced fat content;
- (c) improved texture;
- (d) improved flavor release;
- or
- (e) improved mouthfeel;
- said comestible comprised of at least one first material in at least one second material and parenchymal cell cellulose in an amount sufficient to stabilize said dispersion.
A stabilized food or drug comestible having a reduced caloric or fat content, said comestible comprised of a dispersion of at least one first material in at least one second material and parenchymal cell cellulose in an amount sufficient to stabilize said dispersion.
A method for preparing a stabilized food or drug comestible having at least one of the following properties:
- (a) reduced caloric content;
- (b) reduced fat content;
- (c) improved texture;
- (d) improved flavor release;
- or
- (e) improved mouthfeel;
- said comestible comprised of a dispersion of at least one first material in at least one second material, which comprises formulating said comestible to include parenchymal cell cellulose in an amount sufficient to stabilize said dispersion.
Dependencies are inferred from the claim text.