Cellulosic materials for incorporation into food products and methods of making same

A method of preparing a substantially non-agglomerating solid cheese product which is shredded, grated or particulate, comprising:

• (a) obtaining an edible cheese material which is shredded, grated or particulate which has an ISO brightness from about 80 to about 90;
• (b) obtaining an anti-caking agent consisting of cellulose derived from a pulp selected from the group consisting of wood pulps, cotton pulps and eucalyptus pulps having an ISO brightness from about 80 to about 90 which substantially matches the ISO brightness of said cheese material;
• and
• (c) blending said cellulose with said cheese material in an amount sufficient to substantially prevent agglomeration of discrete portions of said cheese material, to provide said cheese product.

A method of preparing a solid cheese product which is shredded, grated or particulate, comprising:

• (a) obtaining an edible cheese material which is shredded, grated or particulate which has an ISO brightness from about 80 to about 90;
• (b) blending two or more pulps where one or more pulp is selected from the group consisting of wood pulps, cotton pulps and eucalyptus pulps to form a pulp blend having an ISO brightness from about 80 to about 90, where the color of said pulp blend substantially matches the color of said cheese material;
• (c) deriving a plurality of cellulose particles having a uniform color from said pulp blend;
• and
• (d) blending said cheese material and said cellulose particles, to provide a cheese product having substantially uniform color which is substantially free from agglomeration.