Coprocessed microcrystalline cellulose stabilizer compositions, foods containing the same and stabilization method
AssigneeFMC Corporation
InventorsDaniel T. Hogan, Dale T. Bertrand, Marlene T. Tuazon, Domingo C. Tuason
Life of this patent
Estimating the term…
Abstract
A stabilizer composition, useful for reduced fat frozen desserts and whipped toppings, containing, as a first component, microcrystalline cellulose coprocessed with guar and, as a second component, microcrystalline cellulose coprocessed with carboxymethylcellulose. The method of using the stabilizer composition provides reduced fat food products, particularly products with less than ten percent fat, with many of the desirable body and textural characteristics of full-fat products.
Claims40
A stabilizer composition, useful for stabilizing food product formulations comprising
- (a) microcrystalline cellulose (MCC) coprocessed with guar having a weight ratio of MCC to guar of from about 90:10 to about 80:20;
- (b) MCC coprocessed with carboxymethylcellulose (CMC) having a weight ratio of MCC to CMC of from about 90:10 to about 80:20;
- and
- (c) one or more water soluble hydrocolloid(s), wherein the MCC coprocessed with guar is present in an amount of from about 50 to about 80 weight percent and the MCC coprocessed with CMC is present in an amount of from about 20 to about 50 weight percent, based on the weight of the stabilizer composition.
A food product comprising a frozen dessert having less than about 10 weight percent fat or whipped topping having less than about 10 weight percent fat and containing a stabilizer system that contains (a) microcrystalline cellulose (MCC) coprocessed with guar and (b) microcrystalline cellulose coprocessed with carboxymethylcellulose (CMC).
A method of stabilizing a reduced fat food product which comprises incorporating into a food product that is a frozen dessert having less than about 10 weight percent fat or a whipped topping having less than about 10 weight percent fat a stabilizer system that contains (a) microcrystalline cellulose (MCC) coprocessed with guar and (b) microcrystalline cellulose coprocessed with carboxymethylcellulose (CMC), said stabilizer system being incorporated into the frozen dessert in an amount of from about 0.5 to about 5 weight percent, based on the weight of the food product.
Dependencies are inferred from the claim text.