MXPA99000098A - Food products containing cellulosabacteri - Google Patents

Abstract

Methods and compositions are provided in the production of consumable articles, including food products, using cross-linked cellulose compositions produced bacterially, the cross-linked cellulose compositions having the property of being able to provide desirable functionalities to foods, when used in significantly lower amounts than those typically required for food additives based on conventional cellulose to impart similar functionalities

Description

FOOD PRODUCTS CONTAINING BACTERIAL CELLULOSE 1. FIELD OF THE INVENTION The invention relates to food products comprising a novel composition of bacterial cross-linked cellulose which functions, inter alia, as a food additive imparting desirable qualities to foods. The invention also relates to methods for using bacterial cross-linked cellulose ("RC") in the preparation of consumable products. More particularly, the present invention relates to the preparation of food products containing bacterial cross-linked cellulose instead of, or in addition to, fat. 2. BACKGROUND OF THE INVENTION Food products that comprise new or improved properties of flavor, texture, nutrition, stability and appearance are highly desirable. In the field of prepared foods, there has been a recent tendency to develop foods that possess the positive organoleptic properties typically associated with conventional food products, while containing low levels of fat or no amount of fat, or otherwise not containing expensive ingredients or other ingredients that consumers perceive as not "good for them". These products typically contain ingredients that mimic ^^ fat "or bulking agents to impart reduced food W in fat desirable properties similar to those of fat.

Many "fat-mimic" ingredients also have a narrow scale of products in which a particular ingredient has functionality. Thus, a food formulator typically faces a choice among many ingredients. 1Q A variety of other food functionalities are frequently impacted by the use of non-conventional ingredients. These functionalities include thickening, heat stability, freeze and thaw stability, flow control, resistance to deformation, foam stabilization and coating and film formation. Starch has been used very commonly as a thickening agent in fat-free, low-fat and low-fat foods. However, the foods that contain high levels of starch are typically characterized by a pasty mouthfeel, chalky taste and other undesirable properties. Thus, foods prepared with starch ingredients have not been satisfactory. 25 Due in part to its non-nutritive properties, celluloses have also been used or proposed which include microfibrillated cellulose, microcrystalline cellulose, parenchymal cellulose cellulose and bacterial cellulose cuticles for use in fat replacement in reduced fat foods (see, for example, U.S. Patent Nos. 3,067,037; 3,141, 057 3, 157,518 3,251, 824 3,388, 119 3,539,365; 3,573,058 3, 684,523 3,947, 604 4,199,368 4,231, 802; 4,346, 120 4,400,406 4,427, 701 4,421, 778 4, 659,388; 5, 011,701 5, 087,471 5,209, 942; 5,286, 510 5,342, 641; 5,366,750 and 5,441,753. Cellulose comprises primary linear chains of units of beta- (1-4) -D-glucopyranose with a secondary chain arrangement of beta- (1-4) -D-glucose to form an aggregated molecule. The primary linear chains within this aggregated molecule may be arranged in a very ordered form, such as in a parallel or antiparallel manner. Alternatively, the primary linear chains may be arranged in other complex structures that include random structures. The secondary structure chains of cellulose are known as "microfibrils" and also frequently form a tertiary structure in the aggregated molecule. Therefore, the regions of different crystalline cellulose structures may be dispersed between regions of amorphous cellulose. These different adjacent microfibrils form strong intermicrofibrillary associations and stabilize the different tertiary structures of cellulose. Therefore, cellulose structures such as bundles, sheets and the like, can form a tertiary cellulose structure. This tertiary structure of cellulose is commonly known as a fibril or a fiber. Microfibrillated cellulose ("MFC") is produced from a liquid suspension with a low content of pulp solids regular cellulose. A pulp suspension is heated to a temperature, conveniently, of at least 80 ° C, and. it is passed through a commercially available APV Gaulin homogenizer, which applies pressures preferably between 350 and 560 kg / cm. As the cellulose suspension passes to 1 f0 through a small diameter hole in the assembly ^ Homogenizer valve, the suspension is subjected to a high-speed cutting action, followed by a high-speed deceleration impact against a solid surface.

The high-speed cutting action and the impact of deceleration are both caused by an instantaneous drop in pressure or "explosive decompression". This process is repeated until the pulp suspension becomes a substantially stable suspension, converting the cellulose into microfibrillated cellulose without substantial chemical changes for the starting cellulose material. Microcrystalline cellulose ("MCC") is commercially available from FMC Corporation, under the trademark AVICEL ™. Microcrystalline microcrystalline cellulose ("MRMCC") is produced by passing a 25 MCC suspension of low solids content through a homogenizer (v.gr., APV Rannie) from 840 to 945 kg / cm2. MRMCC is available commercially from FMC Corporation under the brand AVICELTM PH101. Parenchyma cellulose cellulose ("PCC") is prepared from products containing parenchyma cells, such as sugar cane pulp and juice sacs 5 in citrus fruits. PCC has a tertiary structure that originates from intertwined and relatively disordered layers of cellulose microfibrils that exhibit ultra high surface area characteristics. The bacterial cellulose cuticle is produced by fermentation of Acetobacter under conditions ^^ static. Subcellular fibrils of cellulose are extruded from a row of pores in the bacterial cell, forming a cellulose cuticle. Each microfibrilla is composed of an average of three subelemental fibrils that are arranged on a propeller. Individual strips are composed of bundles of microfibrils that are associated with one another by hydrogen bonding to form a tertiary structure. The width of the strip is smaller than that of the conventional cellulose of the plants. 20 The bacterial cellulose cuticle is characterized by a disorganized layer of structure consisting of discrete superimposed and interlaced cellulose fibrils. The fibrils are oriented generally with the long axis of the fibril in parallel, but in disorganized planes. 25 Despite the availability of the cellulose forms described above, foodstuffs, and particularly the reduced fat or substantially fat-free food products prepared with these and other celluloses have been unsatisfactory. In general, according to • the fat content of a given food product is reduced, more cellulose-based ingredients should be added. Unfortunately, as increasing amounts of conventional cellulose ingredients are added to the food, the adverse organoleptic effects of these agents become more pronounced. Depending on the food product, these Adverse effects may include undesirable coating on the mouth and sensations of dryness, chalky, astringent or other unpleasant tastes, difficulty in forming dispersions (ie, processing), instability, texture and adverse consistency, and a general lack of properties Well-known organoleptic agents typically associated with conventional foods that have a higher fat content. ? k In the foodstuffs of the prior art, * Slightly high amounts of cellulose were necessary to achieve marginal fat-like functional properties. As a result, food products using conventional cellulose-based ingredients have many of the negative organoleptic properties described above without the benefit of positive fat-like properties. 25 It has recently been discovered that bacterial cross-linked cellulose ("RC") has excellent functionality when used to prepare a wide variety of foods, including many that comprise reduced fat content or are substantially free of fat. ^^ A particularly advantageous feature of CR arises from the surprising discovery that when properly processed or activated, CR provides a significantly improved functional contribution per unit of weight, relative to conventional cellulose volume agents. When activated properly, only about one quarter to one half of the amount of RC, compared to f ^^ with conventional cellulose ingredients, is necessary to achieve functional properties in a wide range of food products. Thus, it is expected that using RC can prepare food products that lack many of the negative organoleptic properties associated with foods prepared with larger amounts of conventional cellulosic ingredients. flh The RC, which is produced from the aerobic fermentation of Acetobacter under agitated conditions (U.S.

No.5, 079, 162 and US patent. No. 5, 144, 021, incorporated herein by reference), is characterized by an extremely high surface area and a highly network network structure compared to other celluloses. CR is distinguished from the cellulose of bacterial cultures static because they have an interconnected (reticulated) ordered structure instead of the disordered overlapping structure characteristic of the bacterial cellulose film. In addition to these differences in microstructure, RC is also characterized by a cellulose component II that is not present in cultured bacterial cellulose films. under static conditions (for a comprehensive review of the properties of RC, see the patents of the US.

Nos.5, 079, 162 and 5,144,021). The recognition that CR has excellent functional properties for its use as an ingredient of 1 f0 food, ie agent-thickener, stabilizer, fat substitute, or texture or appearance improver, etc.) has so far remained unreported. In particular, the advantages that arise from the use of activated RC are surprising. Consequently, it had not been previously described the use of RC in the preparation of products that include, but are not limited to, full-fat, reduced-fat and substantially fat-free food products. ^ B Various attempts have been made in the art to solve some of the negative properties associated with the conventional cellulose ingredients. For example, the US patent. No. 5,441,753 ('753 patent) describes one. composition that is a mixture of cellulose and an agent .activeactive. The cellulose is coated with surfactant to reduce the chalky taste of foods prepared with cellulose. The '753 patent does not disclose the use of RC. The US patent No. 5,366,750 ('750 patent) incorporated herein by reference, discloses a thermostable edible composition having ultralow water activity for use in the manufacture of co-extruded food products such as filled cookies similar to those sold under the OREO trademark. The composition comprises, among other agents, ultra-high surface area cellulose to provide flow control and thermoset properties. Ultra-high surface area cellulose is obtained by treating celluloses such as MFC, MCC, PCC and cellulose cuticle bacterial under high shear stress. The patent does not describe the use of CR, nor does it describe the use of processed celluloses in other foods, apart from thermostable fillers. Thus, the use of conventional cellulose ingredients in the preparation of food products having excellent organoleptic properties, as well as characteristics such as improved stability, has not been completely satisfactory. Accordingly, an object of the invention is to overcome these and other disadvantages of the prior art with the benefit of producing food products, including reduced fat or substantially fat-free food products having the taste and functional and organoleptic properties. typically associated with food products prepared without cellulose-based food additives. Specifically, an object of the invention is to provide the functionalities found in prepared foods using conventional cellulose ingredients, but using significantly less cellulosic material. 3. BRIEF DESCRIPTION OF THE INVENTION The present invention relates to food products comprising bacterial cross-linked cellulose ("RC"). The products of the present invention generally comprise, in addition to spices, flavors and other ingredients, RC that has been processed to impart a functionality to the food product that is typically associated with the fat ingredients and others conventionally found in foods. Bacterial cross-linked cellulose is generally added to the food product in an amount sufficient to provide positive functional and organoleptic properties.

These functionalities include, but are not limited to, thickening, resistance to deformation, heat stability, suspension properties, freeze and thaw stability, flow control, foam stabilization, coating and film formation, and the like. The present invention is based, in part, on the surprising discovery that CR is a superior ingredient for the preparation of foods in general, and particularly foods that do not have the levels of fat conventionally found in such foods. In in particular, CR can be incorporated into food products at significantly lower concentrations than conventional cellulose ingredients. Thus, food products that incorporate RC achieve comparable or superior organoleptic properties, while simultaneously reducing the negative organoleptic properties typically associated with food products prepared with higher amounts of conventional cellulose volume agents; more particularly, it is expected that food products prepared with RC comprise reduced amounts of astringency or other negative properties (ie, chalky taste) commonly associated with food products that contain conventional cellulose ingredients. The present invention also contemplates methods for preparing compositions comprising RC for the preparation of the foods described above, including those that do not have the levels of fat conventionally found in such foods. Methods of preparing compositions comprising RC include, in general, preparing a cross-linked bacterial cellulose dispersion, activating the bacterial cross-linked cellulose, and incorporating the activated bacterial cross-linked cellulose into a food product. Alternatively, the RC can be added in the non-activated dispersed state, with activation occurring at some point during the food preparation process.

In general, bacterial cellulose exhibits an inherently high surface area, but can be significantly improved by high-energy processing. Therefore, methods to prepare a dispersion of RC are provided, activating 'the desirable functional properties of the RC dispersion by mechanical processing with high energy (i.e., with the aid of a mixer or homogenizer, etc.), and incorporating the activated bacterial cross-linked cellulose compositions, dispersions or mixtures of the same, in a food product. Optionally, currently described compositions comprising activated forms of RC can be spray dried or otherwise dried before being used as a food ingredient. 4. BRIEF DESCRIPTION OF THE FIGURES Figure 1 is a photograph comparing bacterial cross-linked cellulose fibers with polyester and wood pulp fibers. Figure 2 is a graph comparing the resistance to deformation of bacterial cross-linked cellulose with that of a commercial product based on microcrystalline cellulose sold under the trademark AVICEL ™. Figure 3 is a graph showing the recoverable thixotropy of a 0.35% (w / w) cellulose dispersion bacterial reticulate. Figure 4 is a graph illustrating the viscosity of various concentrations of bacterial cross-linked cellulose as a function of the cutting speed. Figure 5 is a graph illustrating the effect of pH on the viscosity of a bacterial cross-linked cellulose dispersion at 0.5% (w / w). Figure 6 is a graph demonstrating the effect of temperature on the viscosity of a 0.5% (w / w) bacterial cross-linked cellulose dispersion. 7 is a graph illustrating the effect of salt on the viscosity of a 0.5% bacterial cross-linked cellulose dispersion. 5. DETAILED DESCRIPTION OF THE SPECIFIC MODALITIES . 1 Definitions? K "Bacterial reticulated cellulose": As used here, "Bacterial cross-linked cellulose" or the abbreviation "RC" refers to cellulose obtained from agitated aerobic fermentation of Acetobacter, as described in US Pat. Do not. ,079,162. "Bacterial cellulose cuticle": As used here, "Bacterial cellulose film" refers to cellulose obtained from the aerobic static fermentation of Acetobacter, as described in Hestrin and Schramm, 1954, Biochem. J. 58: 345-352. "Microcrystalline cellulose": As used herein, "microcrystalline cellulose" or the abbreviation "MCC", refers to cellulose which has properties similar to the colloidal grades of cellulose sold by FMC Corporation, under the trademark AVICEL ™. "Reduced Fat" and "Fat Free": These terms are used to define products in which fat levels are reduced or eliminated when compared to conventional products. These terms should not be considered as limiting to their definition under the Nutritional Labeling and Education Act.

. The invention The present invention relates to the use of bacterial cross-linked cellulose ("RC") as an ingredient of food products in which one or more of the following functionalities are desirable: thickening, resistance to deformation, stability to heat, stability to freezing and thawing, flow control, foam stabilization and coating and film formation, and the like. In addition to the broader use of CR in food products, the present invention is also directed to the use of RC in reduced fat or substantially fat-free food products. The food products described currently incorporate RC to impart the desired functionality to the food product. In particular, CR can surprisingly replace some of the organoleptic characteristics of fat in many food products, as well as other F ^^ typically associated functionalities. with fat, starches or other common food ingredients. Bacterial cross-linked cellulose ("RC") is a bacterial cellulose produced by aerobic fermentation of Acet-obacter species under agitated conditions (for a comprehensive review of the properties of RC, see US patents Nos. 5,079,162 and 5,144,021). Briefly, ^ RC is characterized by an extremely high surface area compared to conventional celluloses. For the purposes of the present description, the term "RC of extremely high surface area" is generally refers to RC having an average surface area at least about twice as high as that of the "ultra-high surface area" cellulose compositions as described in the '753 patent, preferably at least about 50 times larger than the area medium surface and specifically at least about 100 times larger up to about 1000 times larger than the average surface area, when activated by similar procedures. For example, the RC has approximately a surface area 200 times larger than microcrystalline cellulose ("MCC"). The RC also comprises a fiber diameter more small than cellulose derived from vegetables (0.1 μm to 0.2 μm compared to 25-30 μm), and has a highly networked network conformation. In addition, as determined by nuclear magnetic resonance and electron scanning microscopy, the RC microstructure is significantly different from that of bacterial cellulose cuticles produced in static culture (U.S. Patent 5,079,162). Significantly, the RC has a cellulose component II not present in bacterial cellulose cuticles statically grown (U.S. Patent No. 5,079,162). The physical properties of CR make it ideally suited for use in a wide variety of food products. CR is particularly suitable as a tool in reduced fat formulations due to its positive contributions to texture, sensation on the palate and other organoleptic properties. In addition, the RC is insoluble and consequently stable under the conditions used to prepare a variety of food products (i.e., pH, salt concentrations, temperatures, etc.). The RC is thixotropic, making it ideally suited for use in spreadable food products, where it exhibits less resistance to shear stress when it is extended and then the desired structure is reconstituted when the shear is removed. The aqueous dispersions of RC have viscosities higher than the dispersions of other celluloses (at similar concentrations), including celluloses that have been processed to have increased surface area (U.S. Patent No. 5,366,750). The RC also exhibits resistance to significantly higher deformation through a wide range of concentrations than other types of celluloses, which contributes to the superior stability of food products prepared with RC. CR also exhibits pseudoplasticity, making it ideally suited for liquid foods such as salad dressings where the The suspension of the particles and the ease of disposal are important considerations. The extremely high surface area of RC contributes significantly to its thickening efficiency in * a variety of food applications. Very surprisingly, it has been found that significantly less RC is required to achieve the desired qualities in food products, compared to products prepared with conventional cellulose ingredients. This is especially true in utilities that take advantage of RC's fat mimic functionality. Accordingly, it is contemplated that food products prepared with RC that include, but are not limited to, low fat and substantially fat-free food products, exhibit properties functional and organoleptic comparable fat type compared to foods prepared with ingredients of conventional cellulose. In addition, since less RC is required, reduced fat and substantially fat-free foods prepared with RC will generally exhibit a corresponding reduction in the astringent and / or gypsum flavors commonly associated with foods containing other types of celluloses. In view of the above properties, it is evident that the superior characteristics of RC make it well suited for "use in a wide variety of food products." For example, CR can be used as a fat substitute, replacement or extender, agent of thickening, deformation resistance improverstabilizer, film former or binder in foods, including but not limited to, low moisture food products (including hazelnut pastes such as peanut butter, confectionary spreads such as biscuit filler, chocolate and other combination coatings of confectionery, confectionery fillings such as nuégado, caramel, truffle, sweet paste, etc., alcorzas and covers of sugar for pastry and bakery, stuffed with cream, spreads and fillings of sandwiches and the like); dairy products, milk-based products or substitutes for milk (including cream substitutes, RC stabilized forms of evaporated milk or substitutes for it, frozen snacks such as ice cream, frozen yogurt, soft or hard frozen desserts, ice milk, butter, margarine, sour cream, yogurt and the like); salad dressings; and soups and sauces made with cream or fat. ^^ When food products of If the fat is reduced or substantially free of fat, the CR is generally incorporated in said foods in an amount sufficient to impart positive functional and organoleptic properties, substantially similar to those observed for conventional foodstuffs that have a higher fat content. Thus, RC can be used in F ^ quantities sufficient to impart to the food product the positive texture and sensory characteristics (e.g., body, smoothness, creaminess, appearance, etc.) which are typically associated with fat-containing foods higher At the same time, it is contemplated that the smaller amount of RC required to effect the desired functional qualities will avoid or at least significantly reduce, • the negative organoleptic properties typically associated with foods that contain conventional cellulose-based food additives. Thus, RC is typically used in sufficiently small amounts to avoid imparting an astringent or chalky taste, lumpy texture, incomplete mouthfeel, etc., to the food product. 25 Therefore, reduced fat or substantially fat-free products prepared with RC may have taste, appearance, texture, sensation on the palate and comparable or improved stability compared to reduced fat and fat-free foods prepared with conventional cellulose ingredients. This feature allows the additional use of RC as a texturizer, or a fat substitute or fat extender in food products where conventional cellulose food additives do not adequately replace some of the necessary functionalities of the fat. The amount of RC incorporated into a food product will depend in part on the amount of fat or other ingredients in the food product, and on the particular properties of the food product, including, by way of example and not limitation, moisture content, texture , viscosity, stability, resistance to deformation, flow properties, etc. what are you wishing for In general, applicants have found that less RC (compared to conventional cellulose ingredients) is necessary to achieve comparable or superior properties. Generally, CR can be used in amounts of about 5% to 90% less than, typically about 30% to about 70% less than, and more typically about 40% to about 60% less than, the amount of cellulose ingredients conventionally used for a particular food product with satisfactory results. Preferably, the amount of RC used will be about one-quarter to one-half the amount of conventional cellulose ingredients. The person skilled in the art will appreciate that the fact that ^ requires less RC to provide equal or better functionality in a given food product, improves both the logistics and economic aspects of the food production process. In terms of the amount of RC used to prepare the food product, it can generally be incorporated approximately from 0.01% to approximately 5% (w / w) of a ^ composition comprising RC in a food product with favorable results. About 0.05% to about 3% (w / w) is preferred, and from about 0.1% to 1% (w / w) is very preferred • Suitable levels for applications particulars will be apparent to the person skilled in the art, especially in light of the present detailed description.

The scales of use for food applications in particular f are as follows: for pourable dressings of whole fat, RC will be used generally of approximately 0.1 to about 1.0 (% w / w), and 'preferably from about 0.1 to about 0.5 (% w / w); for pourable dressings of reduced fat, RC will generally be used from about 0.1 to about 1.5 (% w / w), and preferably from about 0.1 to about 0.8 (% p / p); For full fat viscous dressings, RC will generally be used at about 0.1 to about 1.5 (% P /) / Y preferably about 0.1 to about 1. 0 (% p / p); for viscous dressings of reduced fat, RC will generally be used at about 0.1 to about 2.0 (% w / w), and preferably about 0.1 to about 1.5 (% p / p); For beaten covers and aerated desserts, RC will generally be used at approximately 0.1 to approximately 1.0 (% w / w), preferably about 0.1 to about 0. 5 (% p / p); for frozen desserts of full fat, RC will generally be used from about 0.1 to about 1.0 (% w / w), and preferably about 0.1 to about ^ 0.5 (% p / p); for frozen desserts of reduced fat RC will be used generally at about 0.1 to about 1.5 (% w / w), preferably about 0.1 to about 1. 0 (% p / p); for acid cream / whole fat yogurt, RC is will generally use at about 0.1 to about 1.5 (% w / w), and preferably about 0.1 to about 1. 0 (% p / p); for acid cream / reduced fat yogurt, RC ^ k will generally use approximately 0.1 to approximately 2.0 (% w / w),, and preferably about 0.1 to about 1.5 (% p / p); for bitumen / alcorza, RC will generally be used at about 0.05 to about 1.0 (% w / w), and preferably from about 0.05 to about 0.5 (% w / w); for soups / whole-fat sauces or cream sauces, RC will generally be used at about 0.1 to about 1.0 (% w / w), and preferably about 0.1 to about 0.5 (% w / w); for soups / sauces or sauces Reduced fat cream, RC will generally be used at about 0.1 to about 2.0 (% w / w), and preferably about 0.1 to about 1.5 (% w / w), most preferably about 0.1 to about 0.8 5 (% w / w) ); and for fruit-based fillers, RC will generally be used at from about 0.05 to about 1.0 (% W / w) / Y preferably from about 0.08 to about .8 (% w / w). By substantially free of fats, it is meant a food product where substantially all the fat ^ P total added typically during the preparation of a food, has been replaced with a fat substitute comprising RC. Of course, when preparing food products, some of the ingredients may contain fat, usually in amounts that do not contribute appreciably to the total fat content of the food. Food products that are substantially free of fat may contain these ingredients. Any part or all of the fat found conventionally in whole fat products can be replaced. He The expert in the field will recognize the levels that it is desirable to replace. Reduced fat is understood as a food in which a part of the total fat typically added to a food during the preparation thereof has been replaced with RC. HE can replace part or all of the fat conventionally found in full fat products. The expert in The matter will recognize the convenient levels to replace. Although RC can be used to prepare low fat and substantially fat-free food products, it can also be used as a texturizer, stabilizer, viscosity improver or deformation resistance, etc., in foods where the conventional amount is found. of fat in the product, or only a small part of the fat content of the food will be replaced with RC. 10 In the case where RC is used as an ingredient ^ P in a food product, will generally be added as a composition comprising RC that has been treated to activate the desired functionalities. RC will typically be activated by mixing (using a mechanical mixer, mixer high shear stress, mixer or the like) an aqueous dispersion of RC. Preferably, the RC suspension is activated by additional high energy processing or mixing.

^^ Typical examples of this high-energy processing or mixing include, but are not limited to, homogenization (particularly at high pressure, extrusion or extensional homogenization (U.S. Patent Application Serial No. 08 / 479,103, filed June 7, 1995, incorporated herein by reference), sonification, and the like. the RC is generally ready for incorporation into a food product. Alternatively, the activated RC can be stabilized for use subsequent For example, compositions comprising activated RC can be dried, lyophilized or spray dried to form a dry composition which can be ^ P easily reactivated for use. Using said treatment, dry RC compositions are produced which remain stable for prolonged periods, and which allow easier and cheaper storage and dispatch. In the case where dry forms of RC compositions are contemplated, a variety of agents that facilitate both drying and the processes of ^ P rehydration / reactivation in the composition. For example, carbohydrate moieties may be present including, but not limited to, corn syrup solids, polydextrose, monosaccharides (e.g., dextrose, sorbitol, etc.), disaccharides (e.g., sucrose, lactose, etc.), or polysaccharides (e.g., dextrans or other forms of cellulose such as carboxymethylcellulose, etc.) in the RC composition before dewatering. Additionally, others may be present Components such as glycerols or water-soluble gums include, but are not limited to, xanthan gum, locust bean gum, guar gum or gum arabic, and the like, in the composition comprising activated RC before desiccation. Optionally, these rubbers can increase or replace the polysaccharide in the composition. In a particularly preferred embodiment, the CR is can combine with carboxymethylcellulose (CMC), and a disaccharide (sucrose) at a ratio (w / w) of approximately 6 parts of RC, one part of CMC, and three parts of sucrose (ie, * P 6: 1: 3). A mixture of RC comprising RC, CMC and sucrose at a respective ratio of about 6: 2: 2, has demonstrated similar functionality when subjected to appropriately adjusted amounts of activation energy. After desiccation, the RC cake or powder can be added directly to food products or reactivate before the addition if the situation so ^ P determines. Alternatively, products are also contemplated where the RC component can be activated during food preparation. The methods to prepare a variety of foods Those having cellulose as a component ingredient are well known in the art. For example, you can find recipes and methods to prepare fat food products ^ * reduced or substantially. fat-free in U.S. Patent Nos. 5,011,701, 5,087,741, 5,209,942 and 5,286,510 (each one describes salad dressings); 5,441,753 (peanut butter, chocolate, truffles, caramel, chocolate candy, nuégado, pudding, bread, low fat meat, chocolate mousse, whipped topping, non-dairy creamer, salad dressing, frozen frying products, margarine and desserts frozen); and 5,424,088 (white cake and margarine); 5,342,641 (milk drink, yogurt drink, sorbet, jelly, pasta fish, sausages, sponge cake and sponge cake); each of which is incorporated herein by reference in its entirety. Food product formulations incorporating RC compositions may additionally comprise other functional food ingredients including, but not limited to, xanthan gum, gelatin gum, locust bean gum, gum arabic, guar gum, alginates, whey, starches, starches natural or modified, casein, maltodextrins, pectin, carrageenans, emulsifying agents, flour, spices, flavorings, sugar and corn sweeteners, different ^ oils, butters and baking fats, dietary fibers, fat substitutes, synthetic fats, vitamins, nutritional supplements and other micronutrients, and stabilizers. The RC can also be used in conjunction with other stabilizers such as starch, conventional celluloses, or water-soluble thickeners, with satisfactory and even synergistic results. The person skilled in the art will appreciate that it is expected that the above components provide similar functions in , food products that contain RC. It is further contemplated that the superior functionalities of activated RC compositions are also suitable for use in a wide variety of products and compounds. For example, the viscosity increase functionality of the compositions currently described is contemplates that it is well suited for applications such as shampoos, texturizers, conditioners, toothpastes, Cosmetics and other consumable items in addition to food products. Additionally, the RC compositions currently described are also considered very suitable for incorporation into medical compositions including, but not limited to, topical dispersions, suppositories, oral and parenteral medications and prosthetic fillers. Having described the invention, the following examples are provided solely for purposes of illustration, and should not limit the invention in any way. 6. EXAMPLE Physical properties of reticulated cellulose The following examples demonstrate the physical properties of cross-linked cellulose which makes it particularly suitable for use in the preparation of conventional food products, reduced fat feed products and substantially fat free ones. Typically, to achieve maximum functionality, the RC must be activated by high-energy processing. The RC compositions used in the examples described below are generally comprised of a spray-dried mixture of RC, CMC and sucrose in a ratio of about 6: 1: 3 (w / w), and the RC was activated by mixing with high shear stress, or one or more steps through the APV Gaulin homogenizer operated at a pressure between about 140 kg / cm and < - > about 700 kg / cm or through its passage through an extensional homogenizer at a pressure between about 35 and 175 kg / cm2. 6. 1 Resistance to deformation The resistance to deformation is a measure of the force required to initiate flow in a gel-like system.

Generally, the resistance to deformation of a cellulose dispersion correlates with the stability of the food product, that is, the celluloses with higher resistance to deformation impart greater stability and potential suspension to the food products. This example demonstrates the superior resistance to deformation of activated RC (a.k.a. CELLULON TM) compared to an MCC-based product sold by FMC Corp., under the brand name AVICEL ™ RC-591. 6. 1.1 Experimental Protocol Aqueous dispersions of RC and MCC, containing both CMC as an associated agent, were subjected to two passes at 560 kg / cm in an APCV Gaulin homogenizer. Deformation resistance measurements were taken with a Rheometrics constant effort rheometer. 6. 1.2 Results The experimental results are illustrated in the Figure 2. The concentrations and proportions indicated are in percent by weight. At all concentrations tested, activated RC exhibited resistance to deformation • significantly higher than MCC, demonstrating the superior properties that impart stability of the activated RC, compared to MCC. 6. 2 Recoverable thixotropy The property of certain compositions to be exhibited Reduced resistance to flow or viscosity when subjected to ^ - Vibratory forces such as ultrasonic waves, simple agitation or the application of shear stress, and to solidify again when allowed to stand ("thixotropy"), is an important property for food products such as pastry products and spreads. This example demonstrates the superior thixotropic properties of activated cross-linked cellulose. dß ^ 6.2.1 Experimental protocol An aqueous dispersion at 0.35% activated RC (% w / v) was prepared and subjected to an initial shear rate of ls for one minute. Then the shear rate was increased to 1,000,000 for 10 seconds, and then the shear rate of ls was returned. The viscosity of the sample was measured continuously during the course of the experiment. 6. 2.2 Results The results of the experiments are illustrated in Figure 3. At time = 0, the sample exhibited an initial viscosity of approximately 4,000 centiPoises, which decayed slowly to approximately 2,000 centiPoises during the first minute at low shear rate. When the shear rate was substantially increased, the viscosity was dramatically reduced. Upon returning to the original low shear rate regime, the viscosity of the sample returned to approximately 1,200 centiPoisess in about 2 minutes. It would be expected that if the viscosity measurements were continued after several additional minutes, virtually 100% of the original viscosity would be recovered. If the shear stress were completely removed, the viscosity recovery would occur more quickly. The above data demonstrate the thixotropic properties of activated RC. 6. 3 Effect of shear rate on viscosity 6.3.1 Experimental protocol Aqueous dispersions containing various concentrations of activated RC were prepared as described in Example 6.2.1. The viscosity was determined as a function of the shear rate applied for each sample. 6. 3.2 Results In figure 4 the viscosities are illustrated as a function of the shear rate. For a fixed shear rate regime, the viscosity of activated RC suspensions is related to concentration. Higher concentrations have higher viscosities. In all cases, the viscosity is linearly related to the shear rate. Since pseudoplasticity is a desirable property for applications where decreased viscosity may be preferred in response to mechanical stress (i.e., pumped, poured, sprinkled, etc.), RC-bearing compounds can be viscous and stable under shear conditions low, in comparison with the suspension of dispersed particles etc., while remains easily mobilized by application of "shear stress. 6. 4 Effect of pH on viscosity The pH of food products can vary widely depending on the product. For example, salad dressings containing vinegar have low pH, cultured dairy products such as acidic cream and yogurt, citrus drink, etc., while other products generally have a higher pH. To be useful for the preparation of foods such as acid salad dressings, products cultured dairy products and low pH drinks, RC activated (added as a viscosity improver) must remain stable in the pH of the product throughout its useful life * ^ expected. This example demonstrates the stability of RC activated on a wide pH scale. 6. 4.1 Experimental protocol An aqueous dispersion containing 0.5% of RC activated as described in example 6.2.1. The pH of the The sample was adjusted by the addition of hydrochloric acid (HCl) reagents or sodium hydroxide. The viscosity of the sample was determined as a function of pH. 6. 4.2 Results 15 As illustrated in Figure 5, the viscosity of activated RC dispersions was not affected on a pH scale of about 3 to 11, demonstrating that the activated RC is ^ k suitable for use in foods that have a wide range of pH values. 6.5 Effect of temperature on viscosity Typically, to be suitable for use in baking food products, celluloses must remain stable at temperatures normally encountered during baking, heating, etc. This example demonstrates the stability of activated RC with respect to temperature. 6. 6 Experimental Protocol An activated RC aqueous dispersion * was prepared essentially as described in Example 6.2.1, and the viscosity at the indicated temperatures was measured. 6. 7 Results As illustrated in Figure 6, the viscosity remained stable on a temperature scale of 0 above freezing at approximately 80 ° C, with a * ^ P gradual decrease as the temperature rises pro above 80 ° C. These data indicate that activated RC exhibits stability at a temperature of up to about 80 ° C, demonstrating that CR is suitable for use in baked food products. 6. 8 Effect of salt concentration on viscosity This example demonstrates the stability of RC with respect to a wide range of sodium chloride concentration conditions which are exemplary of those typically used during the preparation of food products. 6. 9 Experimental Protocol 5 An activated RC aqueous suspension was prepared as described in Example 6.2.1. Viscosity was measured constantly as NaCl was increased gradually from 0 to 5 molar concentration. 6. 10 Results As illustrated in Figure 7, the activated RC remained stable over a wide range of sodium chloride concentrations. This demonstrates that CR is suitable for use in foods having a wide range of salt concentrations that are exemplary of the salts typically used during the preparation of food products, including not only sodium chloride, but also potassium chloride, chloride of calcium, etc.

EXAMPLE Preparation of reduced fat mayonnaise dressing Activated RC and control cellulose MCC was used in the following procedure to prepare a dressing of reduced fat mayonnaise at 10% in oil. A control dressing without cellulose was also prepared. The amounts and proportions of the different non-cellulosic ingredients may vary in the art. In the following example of a basic mayonnaise dressing recipe, RC was added at 0.8% (w / w) - Use levels can be prepared for dressings that have thinner or thicker consistencies by altering the amount of RC added. 7. 1 Formulation The 10% mayonnaise dressing was formulated according to table 1.

TABLE 1 Mayonnaise dressing of 10% oil Ingredient (% p / p) Supplier Control MCC RC Water 69.98 68.53 71.10 NutraS cross-linked cellulose eet 0 0 0.80 Kelco FMC microcrystalline cellulose 0 3.15 0.00 Carboxymethylcellulose FMC 0 0.35 0.13 Xanthan gum KELTRO T NutraSweet 0.35 0.30 Kelk Instant starch TenderJel C Staleyy 4.00 2.00 2.00 Azuzar C & H 5.00 6.00 6.00 EDTA Sigraa Chem. 0.01 0.01 0.01 Potassium sorbate Eastman 0.10 0.10 0.10 Henningen full egg solids 1.50 1.50 1.50 Hunt Wesson Soybean Oil 10.00 10.00 10.00 Concentrated lemon juice Iris Co. 1.00 1.00 1.00 Vinegar (100 grain) Heinz 4.20 4.20 4.20 Sal Morton 2.50 2.50 2.50 Durkee ground mustard 0.25 0.25 0.25 Mayonnaise flavor 0.10 0.10 0.10 Beta-carotene Warner- 0.01 0.01 0.01 Jenkinson 2% solution. 7. 2 Procedure The mayonnaise dressing was prepared as follows: 1. Disperse cellulose (MCC or RC) in water by mixing ^ P for 5 minutes at high speed using a Silverson 5 mixer. Add dry mixture of xanthan gum and part of the sugar (xanthan: sugar, 1:10). Mix 5 more minutes. 2.- Transfer the dispersion to a Hobart bowl. Slowly add egg solids, starch, potassium sorbate, EDTA and remaining sugar. Mix for 10 minutes 10 using a wire whip coupling. ^ P 3.- Add the mixture of oil, flavor and color.

Mix for another 5 minutes. 4.- Slowly add vinegar and lemon juice during the mixture. 15 5.- Add salt and mustard. Mix for 10 minutes. 6.- Process with a colloidal mill fixed with a space of 0.025 cm. • 7.3 Evaluation The dressing prepared with the RC had a smoother, more creamy appearance, a higher viscosity and more body than the dressing prepared with approximately 20 times the amount of MCC. The viscosity of the dressing prepared with the RC When activated, it was fructuated less than the viscosity of the dressing prepared with MCC when stored at a different temperature (50 ° C and 22 ° C). Viscosity was measured using a Brookfield RV coupled with a spiral adapter at 50 rpm (24 ° C). The resistance to flow was measured with a Bostwick consistometer. In this test, a container was filled with a sample in the upper part of an inclined plan and then a door was opened in the container to release the sample. After 30 seconds passed, the amount of flow (in cm) was measured on the inclined surface. Additionally, all the dressings remained stable after five freezing cycles and ***** P thawing and after storing for a minimum of 11 days at 50 ° C. The sensation and flavor on the palate of the dressings prepared with RC and MCC were similar. However, the dressing prepared with the RC is activated had an appearance noticeably softer. In sum, mayonnaise dressings prepared with approximately a quarter of the RC amount compared to ^ Dressings prepared with MCC, produce superior comparable functional and organoleptic properties, demonstrating the usefulness of RC in reduced fat dressings. 8 EXAMPLE Preparation of reduced fat sour cream The RC and MCC control were used in the following procedure to prepare sour cream reduced to 7%. A control of sour cream that did not contain cellulose was also prepared. The amounts and proportions of the various non-cellulosic ingredients vary in the art. In the following example of a basic sour cream recipe, RC was added to 0.4% (w / w) • The levels of use for sour cream or other reduced fat dairy products that have thinner or thicker consistencies can be Prepare by altering the amount of RC added. 8.1 Formulation * ^ Sour cream of reduced fat was formulated as indicated in Table 2.

TABLE 2 15 Sour Cream of Reduced Fat Ingredient Supplier Control MCC RC Skimmed milk Rockvie 76.44 75.59 76.32 Cream, 40% milk fat Rockview 17.40 17.40 17.40 Dry milk without Land 0 'Lakes 5.36 5.36 5.36 Colflo 67 National Fat 0.50 0.25 0.25 Starch Xanthan Gum Nutraswett 0.30 0.20 0.20 Keltrol T Kelco Cellulose Nutraswett 0 0 0.40 Reticulated Kelco TABLE 2 ( CONTINUATION) Cellulose FMC 1.08 microcrystalline Corp. Carboxylmethyl- FMC 12 0.07 cellulose Corp, 8. 2 Procedure Sour cream of reduced fat was prepared according to the following procedure. 1.- Mix dry starch, xanthan gum and MCC or RC and add skimmed milk using a Silverson mixer at high speed. Mix for approximately 5-8 minutes. 2. - Transfer to the stainless steel container and submerge the container in a water bath. Add creams and solids dry milk without fat and heat to 73.8 ° C while making the mixture. Maintain at 73.8 ° C for 20 minutes. 3.- Homogenize at 140 kg / cm in the first stage; 35 kg / cm2 in the second stage. 4.- Cool quickly to 22 ° C when immersing the container in an ice bath. 5. - Add the appropriate level of culture to the mixture, based on the manufacturer's recommendation, and incubate at 22 ° C for 14-16 hours to obtain a final pH of 4.6. 8. 3 Evaluation Viscosity as a function of the useful life in storage for sour creams of reduced fat are provided in Table 3. TABLE 3 Viscosity as a function of storage shelf life Viscosity, cP Control MCC RC (Brookfield RV Spiral Adapter / 50rpm / 4 ° C)) 3 days in storage 1764 2688 2310 refrigerated -10 1 week storage 1743 2625 2988 refrigerated 2 weeks in storage 1575 2730 2814 refrigerated 3 weeks in storage 1596 2709 2751 refrigerated) pH 4.67 4.67 4.68 -fifteen Sour cream of reduced fat was prepared with 0.4% (w / w) of RC had a useful shelf life comparable to the sour cream prepared with approximately 3 times more MCC. -20 The MCC sample was "gel-like" and appeared lumpy when shaken. Both products showed similar viscosities, however, the sour cream prepared with RC was perceived as creamier and smoother. In summary, this information demonstrates the functional and organoleptic properties promoted by cream -25 sour of reduced fat prepared with activated MCC. 9 EXAMPLE Preparation of frozen non-dairy whipped top cover The control RC and MCC were used in the following procedure to prepare a frozen non-dairy whipped top cover. A control top cover that does not contain cellulose was also prepared. The amounts and proportions of the various non-cellulose ingredients vary in the art. In the following example of a basic frozen top cover, the RC was added at 0.15% (w / w). Use levels for other non-dairy frozen products that have thinner consistencies with thicker ones can be prepared by altering the amount of RC added. 9. 1 Formulation The frozen non-dairy whipped top cover was formulated in accordance with Table 5.

TABLE 5 Frozen non-dairy frozen top cover Ingredient Provider Control MCC RC Water 47.77 47.47 47.59 Granulated sugar C & H 23.00 23.00 23.00 Vandenbergh hard butter 17.50 17.50 17.50 paramount C TABLE 5 (CONTINUED) Coconut fat Vandenbergh 8.50 8.50 8.50 Hydrol 100 Extract of BBA Inc. 1.50 1.50 1.50 vanilla Vanilla David Michael 0.01 0.01 0.01 New Zealand Caseinate 1.25 1.25 1.25 sodium Alanate 180 Milk Products Vandenbergh emulsifier 0.45 0.45 0.45 Durfax 60 Gelcarin GP 369 FMC Corp. 0.02 0.02 0.02 Cellulose FMC Corp. 0 0.27 0 microcrystalline Cellulose Nutraswett 0 0 0.15 crosslinked Kelco Carboxylmethyl- FMC Corp. 0 0.03 0.03 cellulose 9. 2 Procedure The frozen non-dairy frozen top cover was prepared according to the following procedure: 1.- Disperse the cellulose (MCC or RC) in water when mixing for 5 minutes at high speed using a Silverson mixer. 2.- Dry the mixture of sodium casein, gelcarin, and vanilla and add to cellulose dispersion. Mix for an additional 3-4 minutes. 3. - Transfer the mixture to a pan and heat while stirring at 54.4 ° C. Add DURFAX emulsifier and heat at 60 ° C. Add paramount C and hydrol 100. 4.- Heat the mixture to 71.1 ° C and add sugar. 5.- Pasteurize the mixture at 71.1 ° C for 30 minutes. 6.- Add vanilla extract just before homogenization. Homogenize to 315 kg / cm through the valve of the first stage and 35 kg / cm through the valve of the second stage. 7.- Quickly cool the mixture to approximately 4.4 ° C and beat immediately. 8.- Add approximately 600-800 g of mixture to the bowl of a Hobart mixer. Use the wire whisk, beat for exactly 2 minutes. 9. - Pack in 1 liter containers and freeze at -28.8 ° C. 9. 3 Evaluation All products showed satisfactory creaminess, body and appearance. The product formulated with RC had a lighter palate sensation when both controls were compared. This is probably attributed to the higher degree of overflow achieved with the RC base mix. The measured overflow for the RC sample after 2 minutes of high-cut mixing was 313%, while the MCC and the negative control samples averaged a 280% overflow.

All the covers were slightly increased in viscosity after the freeze and thaw cycles, however, detrimental changes in the sensation to the palate or appearance were not perceived. A commercial sample sold under the name COOLWHIP showed similar increases in viscosity after repeated freeze / thaw cycles. Viscosity was measured using a RV Broockfield, helical path composition at 5 rpm. The percent of overflow was calculated as the difference between the but of the base mix without beating and amp.; the product beaten in a known volume. The RC produced a frozen whipped top cover having comparable or superior functional and organoleptic properties as compared to the prepared frozen top cover with that of approximately 2 times the amount of MCC.

EXAMPLE Preparation of bitumen ready to be spread The control RC and MCC were used in the following procedure to prepare the ready-to-spread chocolate bitumen. A control bitumen that does not contain cellulose was also prepared. The amounts and proportions of. the various non-cellulosic ingredients may vary in the art, depending, among other things, on the particular taste or type of desired bitumen. In the following example of a ready-to-spread chocolate bitumen, the RC was added to 0.10% (w / w). Use levels for other smears that have thinner or thicker consistencies can be prepared by altering the desired amount of RC. . 1 Formulation The ready-to-spread chocolate bitumen was formulated in accordance with Table 6.

TABLE 6 Chocolate bitumen ready to be spread Ingredient Supplier Control MCC RC Water 16.21 16.01 16.09 HFCS (Isosweet Staley 9.00 9.00 9.00 100) Powdered sugar Domino 56.00 • 56.00 56.00 lOx Cocoa (10-12% Masterson 8.00 8.00 8.00 Fat) Butter BETRICING • Vandenbergh 10.20 10.20 10.20 Durke Extract 0.20 0.20 0.20 vanilla Cream flavor Hercules 0.15 0.15 0.15 Art. Vanilla Lecithin Central 0.14 0.14 0.14 Centrofase C soya Sal Morton 0.10 0.10 0.10 TABLE 6 (CONTINUED) Cellulose FMC Corp. 0.18 microcrystalline Cellulose Nutrasweet 0.10 crosslinked Kelco Carboxymethyl FMC Corp. 0.02 0.02 cellulose . 2 Procedure The ready-to-spread chocolate bitumen was prepared according to the following procedure: 1.- In a Hobart mixer at high speed, the cocoa, butter, salt lecithin and vanilla were mixed for 4 minutes. 2. Water, corn syrup, and MCC or RC were added to a stainless steel container and mixed using a Silverson mixer at high speed. The mixture was continued for about 3 minutes. 3. - The dispersion of RC or MCC was added to the butter mixture and mixed at low speed for approximately 60 seconds. After the bowl was scraped, the speed was reduced by half, and the mixture was followed for another 2 minutes. 4.- After the speed was changed at low speed, the remaining powdered sugar was added while mixing. The mixture was continued for about 3 minutes The resulting product was packed in containers . 3 Evaluation The RC was evaluated at -0.1% (w / w) compared to the MCC at 0.18% (w / w) in the bitumen. The resistance to deformation was determined using a resistance jump test using a Rheometrics Constant Effortometer. The results are provided in table 7.

TABLE 7 Comparison of bitumen samples MCC control RC% solids 72.1 73.3 72.2 Good unstability good good Resistance to deformation (dynes / cm) 1328 1666 2643 High temperature stability 21 cm 15.5 cm 8.5 cm Flow after 15 min @ 50 ° C Stability of freezing and thawing Stable Stable Stable The bitumen prepared with RC had a higher viscosity and a resistance to deformation 2 times higher that the bitumen _ prepared without the cellulose. It was perceived that the body improved significantly by adding this low level of CR. In contrast, the bitumen prepared with MC (approximately 2 times the level of CR) showed a viscosity and an increase in resistance to deformation of only 25% compared to the sample prepared without cellulose. Additionally, the bitumen prepared with RC proved to be significantly more stable at high temperature storage (50 ° C) compared to both controls (measured by placing the sample "of known weight in an inclined plane, incubation of the sample and apparatus at 50 ° C for 15 minutes, and measuring the flow distance in cm) All the samples showed good freeze-thaw stability and an unstability This information shows that the bitumen prepared with RC shows comparable functional and organoleptic properties or superior to bitumen prepared with approximately 2 times the amount of MCC, demonstrating the superiority of RC as a driving function of food additives in ready-to-spread bitumen, hard sugar layers, or fillers. 11. EXAMPLE Preparation of reduced fat mushroom soup The RC and control MCC were used the following procedure to prepare a mushroom soup cream of reduced fat. Also _ a control soup containing it was prepared. starch and does not contain cellulose. The amounts and proportions of the various non-cellulosic ingredients may vary in the art. In the following Example of a mushroom soup basic cream, the RC was added at 0.45% (w / w) • The levels of use for other soups having thinner or thicker consistencies can be prepared by altering the amount of RC added 0 11.1 áßk formulation The mushroom soup cream was formulated according to table 8.

TABLE 8 5 Reduced Fat Mushroom Soup Cream Ingredients Supplier Control MCC RC Water 71.35 72.82 73.19 0 Fungi Basic 11.00 11.00 11.00 Veget. Food starch National 3.50 2.30 2.30 modified purity Kingsford cornstarch 2.00 1.33 1.33 5 Staley maltodextrins 0.25 0.25 0.25 StarDri 100 TABLE 8 (CONTINUED) Wheat flour, all General 1.50 1. .00 1.00 purpose Mills Cream, 40% fat Rockview 3.30 3. .30 3.30 Soybean oil Huntson 2.00 2, .00 2.00 Sugar C &H 1.00 1. .00 1.00 Protein concentrate NZMP 1.20 1.20 1.20 whey Alacen 878 Iris garlic powder Cs. 0. .20 0, .20 0.20 Onion powder Iris Co. 0. .20 0, .20 0.20 Natural mushroom flavor Noodle 1. .00 1. .00 1.00 Sal Morton 1. .00 1. .00 1.00 Potassium Chloride Fisher 0. .40 0. .40 0.40 Scient. Calcium lactate V R Scient. 0. .10 0. .10 0.10 Microcrystalline cellulose FMC Corp. 0 0. .81 0 NutraSweet crosslinked cellulose 0 0 0.45 Kelco Carboxymethyl cellulose RMC Corp. 0 0. .09 0.08 11. 2 Procedure The mushroom soup cream was prepared according to the following procedure: Emulsion preparation: 1. In a Waring blender, prepare a 20: 1 ratio of water to the whey protein concentrate at 60 ° C (ie, for a 1,500 gram cluster, add 18 grams of protein concentrate). whey to approximately 360 grams of water that have been preheated to 60 ° C and placed in a Waring blender). 2. Mix at medium speed for 5 minutes. 3. Add soybean oil in a slow, firm stream and mix until the homogeneous emulsion is obtained.

Soup Preparation 1. Add 647.4 grams of water to a stainless steel container (for a 1,500 g cumulus) and add RC or MCC to the water using a Silverson mixer at high speed. Mix for about 4-5 minutes. 2. Immerse the container containing the RC or MCC dispersion in the upper part of a double heater and begin to heat the water. 3. Immerse a three-blade impeller at the base of the soup and adjust the mixer speed to medium-high. Add the mushrooms during the mixture. 4. Add the prepared emulsion above. 5. Add remaining ingredients other than starches and wheat flour. 6. Heat the mixture to 85 ° C. Prepare a pasta watering of the starches / wheat flour when mixing (by hand, using the mixer at low rpm) the two ingredients of starch and wheat flour to 210 grams of water (for a bath of 1500 grams, weight of water approximately equal to 2x the weight of starch / flour ingredients). 7. Add the starch water paste to the base of the soup after it reached 85 ° C (for gelatinization). 8. Continue heating until a temperature of 112.7 ° C is reached and this temperature is maintained, while stirring for 30 minutes. 9. Pack in suitable containers with tight coupling lids. 11. 3 Evaluation A starch control was compared with the formulations prepared with 0.45% (w / w) of RC and 0.81% (w / w) of MCC. The RC and MCC soups contain two thirds less starch than the starch control. The viscosities of the soup samples are given in table 9.

TABLE 9 Viscosity of soup samples Viscosity Bostwick Control MCC RC Flow (cm) After 30 seconds TABLE 9 (CONTINUED) Initial 12.25 15.00 14.25 * After 50 ° C during the night 14.00 15.25 13.75 Storage stability at 50 ° C Stable Stable The control of starch had a very pasty appearance and sensation in the palate. The MCC and RC soups appeared 0 creamier than the starch control when evaluated in the * ^ P condensed and diluted states (addition of 1 part of water). The condensed form of the MCC soup showed a "gel-like" appearance that was deformed upon shaking. On the contrary, the condensed form of the RC soup seemed very soft and was easily dispersed 5 in the water. After storage at 50 ° C for 16 hours, a slight fat separation was observed on the surface of ^ All the samples, however, less separation was observed in the soup prepared with RC. This information shows that the 0 soups based on reduced fat cream prepared with RC show functional and organoleptic properties comparable or superior when compared with the soups prepared with approximately twice the amount of MCC. This demonstrates the functional properties of CR in soups 5 based on reduced fat cream. 12. EXAMPLE Preparation of soft frozen dessert without fat The control RC and MCC were used in the following procedure to prepare a soft frozen dessert without fat. The amounts and proportions of the various non-cellulosic ingredients may vary in the art, depending, among other things, on the flavor and type of the prepared dessert. In the following example of a basic frozen dessert, the RC was added in 0.20% (w / w). Use levels for desserts that have thinner or thicker consistencies can be prepared by altering the amount of added RC. 12. 1 Formulation The soft frozen dessert without fat was formulated according to Table 10.

TABLE 10 Soft frozen dessert without fat Ingredients: (% w / w) Supplier RC MCC ™ Non-fat milk (fluid) 72.27 72.30 Reticulated cellulose 9.20 MMC crystalline cellulose 0.45 Cor.

TABLE 10 (CONTINUED) Carboxymethyl cellulose FMC 0.13 0.22 Non-fat milk solids Land-o- 11.00 11.00 Lakes Sucrose (granulated) C & H 11.00 11.00 Corn syrup solids (42 DE) Staley 5. 00 5. 00 Emulsifier Myvaplex 600 P Eastman 0. 10 0. 10 Chem. 100. 0? 100 0% 12. 2 Procedure The soft, fat-free frozen dessert was prepared according to the following procedure: 1. Mix the MCC or RC and CMC in a non-fat fluid milk using a Silverson mixer in a top cut. 2. Add corn syrup solids, MSNF, sucrose and emulsifier. 3. Transfer the mixture to bake the upper container and heat the mixture with constant agitation at 73.8 ° C. 4. Maintain at 73.8 ° C for 30 minutes. 5. Cool the mixture in the refrigerator for 24 hours 6. Freeze using a softening equipment Taylor R 12. 3 Evaluation The unfrozen mixture prepared with MCC had a "gel-like", "pudding-like" consistency in the rest, but thinned with the cut. Although less than half the amount of RC was used, the mixture prepared with RC was only slightly less viscous or "gel-like", and much milder in appearance. The viscosities of the mixtures are given in Table 11. Both frozen products were creamy and smooth, and substantially similar in appearance.

TABLE 11 Viscosity of frozen dessert samples Viscosities Brookfield DV-1 + spindle # 4 Refrigerated mix 24 hours RPM 3.0 6.0 6.0 Cellulose 8,400 cP 5,300 cP 1,170 cP reticulated MCC 9,200 cP 6,300 cP 1,470 cP The frozen mixture prepared with activated RC was very smooth and creamy. This information shows that the soft frozen dessert without fat prepared with RC shows comparable functional or organoleptic properties or superiors when compared to the dessert prepared with more than twice the amount of MCC, demonstrating the superior functional properties of the CR in the soft desserts Frozen EXAMPLE Preparation of fruit-based confectionary fillings RC was used in combination with gellan gum or alginate to prepare fruit-based confectionery fillings. In the case of strawberry filling, a negative control consisted of a filling prepared with reduced starch and without the addition of cellulose. The amounts and proportions of the various non-cellulosic ingredients may vary in the art. In the following examples of fruit-based confectionery fillings, the RC was added at 0.15% (w / w) to a lemon filling and 0.10% (w / w) to a strawberry filling. Use levels for other confectionery fillings based on fruits that have a weaker or firmer structure can be prepared by altering the amount of added RC. 13. 1 Formulation Fruit-based confectionery fillings were formulated according to the following tables 12 and 13.

TABLE 12 Lemon pie filling Gellan rubber gellan / RC Ingredients; (% w / w) Granulated sugar 33.14 33.14 Water 29.71 31.56 Gellan rubber. { NutraSweet 0.55 0.55 Kelco) Reticulated cellulose '- 0.15 Carboxymethylcellulose 0.03 Fructose corn syrup 17.00 high 17.00 (42 DE) Lemon puree 15.39 15.39 Modified starch COL-FLO 67 4.00 2.00 Natural lemon flavor 16: 1 0.10 0.10 (Int'l Bakers) Potassium sorbate, 0.06 0.06 powder Potassium Benzoate, powder 0.04 0.04 yellow FD &C powder # 5 0.01 0.01 100.0 100.0% TABLE 13 Flavored strawberry filling CONTROL CONTROL ALGINATE / NEGATIVE ALGINATE RC STARCH STARCH REDUCED REDUCED Ingredients; (% W / W) (% W / W) (% W / W Water 28.72 29.82 29.70 High corn syrup 39.40 .39.40 39.40 wt. Fructose (42 DE) Glucose syrup 25.30 25.30 25.30 Instant starch 2.20 1.10 1.10 PTG Alginate manugel 1.10 1.10 1.10 Reticulated cellulose - - 0.10 Carboxymethylcellulose 0 0 0.02 Strawberry flavor 0.15 0.15 0.15 Potassium sorbate 0.10 0.10 0.10 Adipic acid paste 3.00 3.00 3.00 (3: 1 water: acid) FD &C red # 40 0.03 0.03 0.03 100% 100% 100% 13. 2 Procedure The fruit-based confectionery fillings were prepared according to the following procedure: Flavored strawberry filling: 1. The RC, CMC, MANUGEL PTJ, starch, potassium sorbate, flavor and color were mixed dry. The mixture was subsequently dispersed in the water and syrup component using a Silverson high-cut mixer for approximately 5 minutes. The resulting mixture was then transferred to a Hobart type bowl. 2. The mixture was mixed in the bowl using a paddle blade until it became homogeneous. 3. A paste was prepared with adipic acid and water. 4. The paste was added to the mixture, and then mixed to obtain a uniform mixture. 5. The product can then remain undistributed until firm. Lemon pie filling: 1. Dry ingredients, except CMC or RC, were combined and mixed thoroughly. 2. The RC or CMC was added to the water portion of the recipe and mixed using a Silverson high cut mixer that was in the upper cut. 3. The dried mixture and the high fructose corn syrup were added to the mixture with continuous stirring. 4. The mixture was transferred to a hot cup and heated to a roller boil with constant stirring. 5. The lemon puree was added and mixed until well mixed. 6. The product then remained undistributed until it cooled. 13. 3 Evaluation RC baking stability test / gellan gum: the addition of the RC seemed to boost the baking stability (190.5 ° C for 15 minutes per sample in 1 cm on the baking sheet). The RC sample / gellan gum maintained better integrity and less roasting than the single sample of gellan gum during baking. There was no evidence of "boiling" for any sample per cm at 375 ° C for 15 minutes or when it was used as a filler for an inverted pasta bake at 204.4 ° C for 15 minutes. The RC contributed with some opacity for the filling. The RC / gellan gum filler appeared to be slightly less soft than the gellan gum filler only.

Gel resistance test protocol of alginate fillers: the gel strength of the samples were measured using a Stevens LFRA texture analyzer with 1 obturator 2.54 cm in diameter. The test load was set at 4 mm compression with a shutter speed of 0.5 mm / sec. The gel resistances of the strawberry flavored filler are given in table 14.

TABLE 14 Gel resistances for flavored strawberry fillings CONTROL CONTROL ALGINATE / SOLO-NEGATIVE RC ALGINATE (reduced starch reduced) Presence of original gel 144g 89g 116g Gel resistance 24 hours 334g 266g 328g Gel resistance after 232g 213g 287g to be microwaved% loss of resistance after 30.5% 20 '12.5' to be microwaved Bake stability Good Bad Good (in inverted infill) ("excessive" boiling) The filling formulated with RC had a softer, firmer, less starchy palate sensation. Additionally, the RC contributed the best heat stability for the alginate-based filler as observed by the gel strength measurements after being subjected to the microwave. This information shows that confectionery fillings based on fruits prepared with RC contribute to the important functional and texture properties, promote thermal stability, and allow a partial starch replacement, thus improving the flavor and texture of the fillings .

EXAMPLE Preparation of salad dressing RC was used in the following procedure to Prepare a salad dressing "fat free". The amounts and proportions of the various non-cellulosic ingredients may vary in the art. In the following example of a basic "fat-free" salad dressing, the RC was added at 0.60% (w / w). The levels of use for others salad dressings without fat that have more consistencies ^ P thin or thicker can be prepared by altering the amount of RC added. 14. 1 Formulation 1 $ The fat-free salad dressing was formulated according to table 15.

TABLE 15 • Grease-free rancher-style salad dressing 20 Ingredients% / p Water 52.26 Soybean oil 1.00 Sugar 4.00 Butter, low fat 30.00 Vinegar, 100 grams 1.60 Xanthan gum KELTROL SF 0.10 Reticulated cellulose 0.60 Carboxymethylcellulose 0.10 Starch MiraThik 468 0.65 TABLE 15 (CONTINUED) Maltodextrins Str-Dri 100 3. . 00 CMC 7LF 0. . 16 • 0 flavor solids. . 20 Ranchero style spice mix 5. . 75 Onion powder 0. . 05 Garlic powder 0. . 05 Salt 0. . 10 Concentrated lemon juice 0,. 20 Lactic acid, 85% solution 0,. 18 Total 100,. 00 14.2 Procedure ^ P The "grease-free" rancher-style salad dressing was prepared according to the following procedure: 1.- RC, CMC, xanthan gum, starch, maltodextrins, and dry mix were completely dry mixed. sugar. 2. - The dry mix was added to the water and mixed using a Silverson high-speed mixer to the maximum.

The mixture was continued until all the ingredients were ? ^ dispersed completely or hydrated. 3. - The oil and butter were added and the mixture was continued at medium speed for about 2 minutes. 4.- Spices, salt and flavor solids were added and mixing continued for approximately 2 minutes. 5. - The vinegar, the lemon juice concentrate and the lactic acid solution were added and the mixture was added. continued until it became homogeneous and smooth. 14.3 Evaluation The "fat-free" ranch style dressing prepared with RC showed a smooth and creamy palate sensation. The storage stability, monitored by viscosity measurements over time, was excellent. The CR contributes with very desirable organoleptic properties for dressings / sauces with reduced fat content. Its excellent suspension properties and efficiency of thickness make it ideally suited for the applications of * ^ dressing. It is expected that "fat-free" salad dressings prepared with RC exhibit comparable or superior functional and organoleptic properties compared to grease-free salad dressings prepared with conventional cellulose ingredients.

A 15 EXAMPLE French dressing with fat 20 15.1 Formulation The French dressing with fat was formulated according to table 16.

TABLE 16 French dressing with grease ^^ Ingredients RC MCC f Water 31.09 30.67 Soybean oil 38.00 38.00 Sugar 11.50 11.50 Vinegar, 100 grams 10.00 10.00 Xanthan gum KELTROL SF 0.25 -. 0.25 Reticulated cellulose 0.20 0.00 Microcrystalline cellulose 0.20 0.60 Carboxymethylcellulose 0.04 0.06 (CMC) Tomato paste (25% solids) 6.00 6.00 Salt 1.00 1.00 Mustard 1.00 1.00 Onion powder 0.50 0.50 Garlic powder 0.20 0.20 Paprika oleoresin Conservative EDTA . 2 Procedure 15 The French dressing with fat was prepared according to the following procedure: 1. - Add the EDTA to the water 2.- Mix completely the RC or MCC, xanthan gum, CMC and a portion of the sugar. 20 3. - Add the dry mix to the water while mixing using a high-speed Silverson mixer to the maximum. Mix for approximately 5 minutes or until all gums are completely dispersed or hydrated. 4.- Add the remaining sugar, tomato paste, paprika oleoresin, salt and spices and continue mixing for another two minutes.

. - Add the oil in a slow continuous stream and mix at high speed for about 3 minutes to create a thin emulsion, fl 6. - Add the vinegar and mix until it is homogeneous and smooth. 7. - Process by means of a colloidal mill placed at a space of .254 cm. . 3 Evaluation 10 The French dressing "with fat" was prepared with the RC * ^ that showed a soft and creamy palate sensation. The viscosity measurements were made using a Brookfield DV-1 + (spindle No. 4) and showed that the dressings that the RC incorporates were only slightly less viscous (at 3 rpm) than the dressings prepared using approximately three times the amount of MCC over (42.00 cP vs. 44.800 cP respectively). At higher rpms, the dressings that ^^ incorporate CR show a higher viscosity than dressings comprising approximately three times more MCC (it is say, three times the amount of RC activated that is used in the corresponding test product). For example, at 6 rpm, the viscosity of the RC dressing was 24,300 cP against 23,400 cP for the MCC dressing; at 30 rpm, the viscosity of the RC dressing was 7400 cP versus 6.740 cP for the MCC dressing; and at 60 rpm, the The viscosity of the RC dressing was 4,460 cP against 3,970 cP for the MCC dressing.

The RC and MCC samples proved to be stable at a minimum of one cycle of freezing and thawing, and stable for at least 5 days when stored at 50 ° C. In sum, * ^ CR can be used at lower levels than the MCC in dressings with fat to achieve similar or possibly superior functional and organoleptic properties.

EQUIVALENTS All publications and patents mentioned in the above specification are incorporated herein by reference. Various modifications and variations of the described method and system of the invention will be apparent to those skilled in the art without departing from the scope and spirit of the invention. Although the invention has been described in connection with the specific preferred embodiments, it should be understood that the invention as claimed is not to be unduly limited to said specific embodiments. In fact, it is intended that the various modifications of the modes described above for carrying out the invention that are obvious to those skilled in the field of food preparation, additive production of cellulose feeds, or related fields, are within the scope of the following claims.

Claims (34)

NOVELTY OF THE INVENTION CLAIMS

1. A food product comprising bacterial cross-linked cellulose.

2. - A food product comprising bacterial cross-linked cellulose in an amount sufficient to impart positive functional and organoleptic properties associated with foods having a higher fat content. ^

3. The food product according to claim 1, further characterized in that the food product is substantially free of fat.

4. - The food product in accordance with the 15 claim 1, further characterized in that it comprises about 0.01% to about 5% (w / w) of bacterial cross-linked cellulose. ^^

5. - The food product according to claim 1, further characterized in that the food is 20 mayonnaise dressing.

6. - The food product according to claim 1, further characterized in that the food is a salad dressing.

7. The food product according to claim 6, further characterized in that the salad dressing comprises oil and vinegar.

8. - A food product according to any of claims 5 to 7, further characterized in that the product comprises approximately 0.1% up to ^ M approximately 2% (w / w) of bacterial cross-linked cellulose.

9. The food product according to claim 1, further characterized in that the food is sour cream.

10. - The food product according to claim 1, further characterized in that the food is 10 a frozen non-dairy milkshake cover.

11. A food product according to any of claims 9 and 10, further characterized in that the product comprises about 0.1% up to about 2% (w / w) of bacterial cross-linked cellulose.

12. The food product according to claim 1, further characterized in that the food is cream sauce. ^^

13. - The food product according to claim 1, further characterized in that the food is 20 cream-based soup.

14. The food product according to any of claims 12 and 13, further characterized in that it comprises about 0.1% to about 2% (w / w) of bacterial cross-linked cellulose.

15. The food product according to claim 1, further characterized in that the food is bitumen ready to spread.

16. The food product according to claim 1, further characterized in that the food is frozen dessert P.

17. A food product according to any of claims 15 and 16, further characterized in that the product comprises about 0.05% up to about 1.5% (w / w) of bacterial cross-linked cellulose.

18. - The food product according to claim 1, further characterized in that the food is a < Q filling of bakery based on fruits.

19. - The food product according to claim 1, further characterized in that it comprises approximately 0.05% up to 1.5% (w / w) of bacterial cross-linked cellulose.

20. A method of preparing a food product, characterized in that it comprises the steps of: a) g) preparing a bacterial cross-linked cellulose dispersion; (b) activating bacterial cross-linked cellulose; * (c) incorporate the 20 bactericidal cross-linked cellulose activated in a food product.

21. The method of compliance with the claim 20, further characterized in that the activated bacterial cross-linked cellulose is incorporated into a foodstuff in 25 an amount sufficient to impart positive functional and organoleptic properties associated with foods having a higher fat content.

22. The method according to claim 20, further characterized in that the activated bacterial cellulose is incorporated in the food product in an amount from about 0.01% to about 5% (w / w).

23. - The food product according to claim 20, further characterized in that said activation is a high energy processing.

24. - The food product according to claim 23, further characterized in that said high-energy processing is a homogenization at high pressure.

25. The food product according to claim 24, further characterized in that said homogenization is at a pressure of between about 140 kg / cm2 and about 700 kg / cm.

26. The food product according to claim 23, further characterized in that said high-energy processing is carried out by an extensional homogenizer.

27. The food product according to claim 26, further characterized in that said extensional homogenizer operates at a pressure of between about 35 kg / cm and about 175 kg / cm.

28. The food product according to claim 1, further characterized in that said cellulose The reticulate has been spray dried before its addition to said food product.

29. The food product according to claim 28, further characterized in that said cross-linked cellulose has been mixed with carboxymethylcellulose before being spray dried.

30. The food product according to claim 28, further characterized in that said cross-linked cellulose has been mixed with carboxymethylcellulose and a saccharide before being spray dried.

31. The food product according to claim 30, further characterized in that said saccharide is sucrose.

32. The food product according to claim 30, further characterized in that said cross-linked cellulose is mixed with carboxymethylcellulose and saccharide at a ratio (w / w) comprising about 4 to about 12 parts of cross-linked cellulose: about 1 to about 4 carboxymethylcellulose parts: and about 1 to about 3 parts of saccharide.

33. The food product according to claim 28, further characterized in that said cross-linked cellulose is mixed with a water-soluble gum before being spray-dried.

34. - The food product in accordance with the claim 33, further characterized in that said water soluble gum is selected from the group consisting of xanthan gum, locust bean gum, guar gum and gum arabic.