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WO1992001390A1 - Agent stabilisant pour produits alimentaires a base de melange sec - Google Patents

Agent stabilisant pour produits alimentaires a base de melange sec Download PDF

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Publication number
WO1992001390A1
WO1992001390A1 PCT/US1991/004925 US9104925W WO9201390A1 WO 1992001390 A1 WO1992001390 A1 WO 1992001390A1 US 9104925 W US9104925 W US 9104925W WO 9201390 A1 WO9201390 A1 WO 9201390A1
Authority
WO
WIPO (PCT)
Prior art keywords
maltodextrin
mcc
powder
cmc
stabilizing agent
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/US1991/004925
Other languages
English (en)
Inventor
Emanuel Joseph Mcginley
Domingo Custodio Tuason, Jr.
Gregory Richard Krawczyk
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
FMC Corp
Original Assignee
FMC Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by FMC Corp filed Critical FMC Corp
Publication of WO1992001390A1 publication Critical patent/WO1992001390A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A21D10/005—Solid, dry or compact materials; Granules; Powders
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/086—Cheese powder; Dried cheese preparations
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0904—Liquid cheese products, e.g. beverages, sauces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/305—Products for covering, coating, finishing or decorating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/56—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products, e.g. for making chocolate milk, drinks and the products for their preparation, pastes for spreading or milk crumb
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/343—Products for covering, coating, finishing, decorating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate

Definitions

  • This invention relates to the preparation and composition of a powder capable of functioning as a stabilizing agent for dry mix food products and particularly to a stabilizing agent for so-called instant mixes for foods such as chocolate drinks, ice cream mixes, toppings, sauces, gravies, puddings, and the like.
  • a stabilizing agent consisting primarily of micro- crystalline cellulose (MCC) but having intimately associated therewith a relatively small amount, from about 5% to about 15% based upon combined weight, of sodium carboxymethyl cellulose. The product of this Durand et al.
  • the MCC is in the form of colloidal size microcrystals derived from a suitable cellulose source such as wood pulp by chemical degradation and mechanical disintegration in the presence of water.
  • a relatively small amount of water-soluble sodium carboxymethyl cellulose (CMC) is introduced in dry powder form during the mechanical disintegration, and as disintegration proceeds, the dissolved CMC at least partially coats the MCC micro- crystals and prevents the microcrystals from rebonding to one another upon subsequent drying.
  • the dried MCC microcrystals are readily redispersed in an aqueous medium with only mild agitation.
  • the product of U.S. Pat. No. 3,539,365 is one component of the powdered form of the stabilizing agent of the present invention, and is thus incorporated herein by reference.
  • the dried MCC powder has not proven useful in a large food product category known as dry mix preparations, being particularly ineffective in dairy-related dry mix food products such as so-called instant chocolate drinks. It is believed that the protein and calcium salts contained in dry mix food preparations inhibit peptization of the colloidal size MCC microcrystals. In certain instances extreme levels of shear which would be available in a commercial food plant can be utilized to peptize the powder particles of U.S. Pat. No. 3,539,365 in the presence of milk products; however, consumer re- constitution of dry mix food products dictates the activation or peptization of stabilizer components with simple mixing such as spoon stirring.
  • chocolate milk drinks employ various stabilizers including the product of U.S. Pat. No. 3,539,365 to hold the cocoa in suspension.
  • cocoa, powders and instant mixes which can be added to water or milk to form a chocolate flavored milk or milk-like drink.
  • a major disadvantage of homemade chocolate milk drinks is that the cocoa particles settle very rapidly and if the drink is not consumed very quickly after being prepared or is not stirred continuously the cocoa particles form a heavy sludge in the bottom of the glass.
  • U.S. Pat. No. 4,311,717 addresses this problem by adding whey or milk solids to the composition of U.S. Pat. 3,539,365, that is by using a stabilizing agent for various foodstuffs, including chocolate drinks, com- prised of MCC, CMC and whey or milk solids.
  • this composition must be further treated to partially convert the lactose component of the whey to a non- sticky, free-flowing sugar, preferably by post- crystallization methods, before it can be used, a costly, time-consuming process.
  • the product of U.S. Pat. No. 3,539,365 namely microcrystalline cellulose having a small amount of sodium carboxymethyl cellulose intimately associated therewith, can be co- processed with maltodextrin as a third component to provide a dry powder stabilizing agent for dairy-related and other dry mix food products which can be effectively dry blended.
  • Food products with which the invention is useful include pie fillings, baked goods, batters, frozen desserts, instant chocolate drink mixes, gravies, and the like.
  • the resulting composition comprising MCC, CMC, and maltodextrin is characterized in not only having the beneficial stabilizing characteristics of the whey- containing composition of U.S. Pat. No. 4,311,717 or the gum-containing composition of U.S.
  • maltodextrin provides the following additional benefits: (1) color and flavor - the composition avoids the browning of whey when heated, and its cheese-like "dairy" taste; (2) dispersibility and hygroscopicity - maltodextrin is not as hygroscopic as whey, and is more easily dispersible; and (3) dietary tolerance - the problem of lactose intolerance inherent in whey is avoided. Finally, the use of maltodextrin in place of whey, as in U.S. Pat. No.
  • the sodium carboxymethyl cellulose be properly associated with the MCC before the maltodextrin is introduced.
  • this proper association is obtained by forming an intimate mixture of water, disintegrated MCC (at least 1% by weight having a particle size not exceeding about 1 ⁇ m) , and sodium carboxymethyl cellulose having a degree of substitution of 0.75 ⁇ 0.15, the amount of sodium carboxymethyl cellulose being from about 5% to about 15% based on the combined weight of MCC and sodium carboxymethyl cellulose, drying the mixture and recovering a powder consisting of water-insoluble, water-dispersible particles capable of forming an aqueous gel wherein at least 1%, by weight, of dispersed particles have a particle size not exceeding about 1 ⁇ itt.
  • the maltodextrin may first be co-milled with MCC prior to the addition of the CMC provided that this milled mixture, in aqueous slurry form, is thoroughly dispersed prior to the addition of the CMC.
  • MCC water-insoluble, water-dispersible MCC/CMC particles
  • Maltodextrin is defined as a non-sweet, nutritive mixture of saccharide polymers that consist of D-glucose units linked primarily by alpha 1-4 bonds having a Dextrose Equivalent (DE) of less than 20.
  • DE Dextrose Equivalent
  • DE's of up to about 25 are intended to be included, that is DE's technically falling within the lower range of corn syrup solids
  • It is prepared as a white powder or concentrated solution by the partial hydrolysis of corn starch with safe and suitable acids and/or enzymes.
  • maltodextrin consists of pentasaccharides and above.
  • a suitable maltodextrin for use in the present invention includes Maltrin ® maltodextrins from Grain Processing Corporation, and Amaizo Fro-Dex ® maltodextrin from American Maize-Products Company. Because of taste and flavor considerations, it is preferred to use a maltodextrin having a DE of about 15- 18.
  • maltodextrins having a lower DE of about 5, or a higher DE of about 25 are effective in preventing the formation of lumps, the taste, flavor, and aroma of the foodstuff is less desirable than that obtained through the use of maltodextrin having the preferred DE of about 15-18.
  • the maltodextrin can be added to an aqueous dispersion of the product of the U.S. Pat. No. 3,539,365, namely the intimately associated MCC and sodium carboxymethyl cellulose, prior to the drying and recovery steps, or the dried MCC/CMC powder form or as reconstituted in water.
  • the entire dispersion is thoroughly mixed until a homogeneous slurry of the three components is obtained.
  • the maltodextrin is added in an amount such that the solids content of the slurry has a ratio of maltodextrin to the MCC/CMC powder of between 1:1 and 9:1, preferably about 3:1.
  • a ratio of 1:1 is the minimum level of maltodextrin necessary to obtain the functionality of the MCC/CMC powder.
  • a ratio of more than 9:1 produces a product wherein the particles are so predominantly maltodextrin that the dispersion of
  • MCC/CMC particles is inhibited until the maltodextrin dissolves, thus prohibiting the desired instant dispersion of the microcrystalline cellulose.
  • the slurry is mechanically milled.
  • the MCC-CMC mixture In carrying out the milling the MCC-CMC mixture must be thoroughly dispersed and hydrated, preferably by homogeniza ion in water, prior to addition to the malto ⁇ dextrin" in order to obtain a uniform product. In most cases milling alone provides sufficient mixing; however, an improved product can sometimes be obtained by the further use of a homogenizer and/or colloid mill.
  • the three intimately associated components that is, the MCC, the CMC, and the maltodextrin, are dried and recovered as a powder having a moisture content of approximately 6% or less, typically about 0.5-4%.
  • drying and recovering the powder may be employed.
  • the drying preferably spray drying, is desirably carried out wherein the solids dispersed in the aqueous slurry are from about 10 to 25%, preferably about 10-20% solids.
  • An aggregated, free flowing material of larger particle size may be obtained by recirculating the finest fraction of the dried product through the spray dryer.
  • the stabilizer powder particles prepared as above described when blended into dry food mixes generally in amounts of 2 to 10% based on the weight of the finished foodstuff, and preferably about 3 to 5%, and then reconstituted in water, instantly hydrate and dis ⁇ integrate into individual microcrystals with simple mild agitation.
  • dispersed microcrystals quickly link into a weak gel network and provide immediate functionality in the form of emulsion stability and foam stability.
  • the microcrystals also serve as a suspending agent and an aqueous thickener.
  • EXAMPLE 1 The following example illustrates the preparation of the powdered stabilizing agent of this invention in which four runs demonstrate different conditions and equipment used to make the dry, three-component powder. In these runs all ingredients were spray dried on a 2.44m (8 feet) diameter Stork-Bowen dryer using a 17.8 cm (7 inches) inverted disc.
  • the MCC/CMC component (AVICEL RC 59IF; FMC Corporation, Philadelphia, PA) comprised 88% by weight (39.95 kg) of MCC and 12% by weight (5.45 kg) of CMC.
  • This component mixture, prior to addition of the maltodextrin (DE 15) was thoroughly hydrated and dispersed in the aqueous slurry by a Lightning ® mixer for 30 minutes.
  • the slurry was pumped through the homogenizer at pressures totalling 20685 kPa 10 (3000 psi) for the two stages.
  • the product was dried at an outlet temperature of about 93.3°C (200°F) and an inlet temperature of 204.4°C (400°F) ; the wheel speed of the centrifugal spray drying system was 15,700 rpm. These conditions were also used 15 in Run 2.
  • the homogenizer was not used. This run was split three ways: one-third through the Tekmar Dispax to the dryer; one third direct to the dryer with ⁇ out the Dispax; and one-third direct, no Dispax, and at 20 the highest wheel speed (20,800 rpm).
  • the fourth run was processed the same as number three except that an 18 DE maltodextrin was used in the ingredient composition.
  • Example 4 the composition of Run 2 of 25 Example 1 was used in a series of food formulations in which the weight percent ratio of MCC-CMC: altodextrin (DE-15) was 25:75.
  • J5 Attrited MCC wet cake as described in U.S. 3,539,365, (230.23 g) was dispersed at a 22% level (on a dry weight basis of the finished ingredient product) in deionized water (3,901.07 g) at a 2.5% solids level using a colloid mill, and processed for 30 minutes. Thereafter, 7.09 g of CMC (7LF-FMC Corp.) and 7.09 g CMC (7MF-FMC Corp.) were added at a 3% dry weight basis and the MCC-CMC milled for 30 minutes.
  • Maltodextrin (DE 15) was then added at a 75% level (on a dry weight basis of the finished product) to make a slurry, and milled for another 15 minutes.
  • the slurry was homogenized at 20685 kPa (3000 psi) [17238 kPa (2500 psi) - 1st stage; 3448 kPa (500 psi) - 2nd stage], and then spray dried on a .92 m (3 feet) Bowen spray dryer at 210°C (410°F) outlet temperature using a 0.22 cm (0.1 inch) nozzle opening and atomizing air pressure of 621 kPa (90 psi) to provide a dry powdered MCC-CMC/maltodextrin stabilizing agent.
  • EXAMPLE 3 The following comparative example illustrates a MCC- maltodextrin composition in which the CMC component is omitted. As will be seen, this composition, when used to stabilize a dry powdered chocolate drink mix (like that used in Example 4) , resulted in an unsatisfactory separation, that is settling out of suspension, of the cocoa.
  • Attrited MCC wet cake (274.39 g) was dispersed at a 25% level (on a dry weight basis) in deionized water (3,871.11 g) and processed for 30 minutes in a colloid mill.
  • Maltodextrin (354.5 g) was added at a 75% level (dry weight) to make a slurry and milled for 15 minutes.
  • the slurry was homogenized at 20685 kPa (3000 psi) , and spray dried in accordance with the preceding example.
  • This dried MCC-maltodextrin material when tested as a stabilizing, that is suspension, agent in a chocolate drink mix did not suspend the cocoa solid effectively: there was a phase separation of the solids and water.
  • the above dry mix of ingredients was blended together and added to one cup (241 ml) of cold milk and stirred constantly in a double boiler on medium to high heat until the sauce reached a temperature of 76.7°C (170°F) ., Thereafter the sauce was heated at 85°C (185°F) for two minutes while stirring constantly. After cooling to room temperature and refrigerating overnight, the mixture was set as a smooth, viscous cheese sauce.
  • the MCC-CMC/maltodextrin stabilizing agent was dispersed in water for 5 minutes using a Lightning ® mixer at 1000 rpm, after which the Kolloid Cr blend of vegetable gums was added and mixed in for 5 minutes. The remaining ingredients were added at 1 minute intervals with mixing to provide a stable Cheese/Italian type salad dressing. (In this example both the percent and gram weight total 100.)
  • the above ingredients were dry-blended and added to 140 g of water, and mixed with a wire whip.
  • the mixture was cooked on a griddle at 193.3°C (380°F) for 3 minutes per side, then cooled on a cooling rack.
  • the separated pancakes were wrapped and frozen for 24 hours.
  • the pancakes were found to be lighter, with more stack height and uniformity in shape than comparable non-stabilized commercial pancakes.
  • the batter was found to retain its shape more and not spread on the griddle when first cooked.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Dispersion Chemistry (AREA)
  • Dairy Products (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Grain Derivatives (AREA)
  • Confectionery (AREA)

Abstract

Agent stabilisant pour produits alimentaires à base de mélange sec, se présentant sous forme d'une poudre composée de particules constituées essentiellement de cellulose microcristalline, de cellulose de carboxyméthyle de sodium, et de maltodextrine.
PCT/US1991/004925 1990-07-18 1991-07-12 Agent stabilisant pour produits alimentaires a base de melange sec Ceased WO1992001390A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US555,208 1990-07-18
US07/555,208 USH1229H (en) 1990-07-18 1990-07-18 Stabilizing agent for dry mix food products

Publications (1)

Publication Number Publication Date
WO1992001390A1 true WO1992001390A1 (fr) 1992-02-06

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ID=24216394

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1991/004925 Ceased WO1992001390A1 (fr) 1990-07-18 1991-07-12 Agent stabilisant pour produits alimentaires a base de melange sec

Country Status (5)

Country Link
US (1) USH1229H (fr)
AR (1) AR247078A1 (fr)
AU (1) AU8217391A (fr)
MX (1) MX9100267A (fr)
WO (1) WO1992001390A1 (fr)

Cited By (10)

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Publication number Priority date Publication date Assignee Title
EP0573788A1 (fr) * 1992-06-01 1993-12-15 Societe Des Produits Nestle S.A. Préparation de produit à base de cacao
EP0653169A1 (fr) * 1993-11-13 1995-05-17 Cerestar Holding Bv Composition comestible et procédé de préparation
EP0689770A1 (fr) * 1994-06-29 1996-01-03 Aqualon Company Composition pour contrÔler la viscosité des aliments liquides
WO1997025878A1 (fr) * 1996-01-19 1997-07-24 Abbott Laboratories Produit nutritif liquide contenant une composition stabilisatrice amelioree
US5665414A (en) * 1995-04-06 1997-09-09 Edward Mendell Co., Inc. Cellulosic materials for incorporation into food products and methods of making same
WO1998033394A1 (fr) * 1997-01-31 1998-08-06 Fmc Corporation Composition tenant lieu d'agent de texture et de stabilisation
US6119968A (en) * 1997-12-23 2000-09-19 Ico Oleodinamici S.P.A. Device for forming and coating solid particles
WO2010136157A1 (fr) * 2009-05-26 2010-12-02 J. Rettenmaier & Söhne GmbH & Co. KG Stabilisant pour applications alimentaires
CN103842425A (zh) * 2011-10-05 2014-06-04 Fmc有限公司 微晶纤维素和羧甲基纤维素的稳定剂组合物、制备方法和应用
GR20170100084A (el) * 2017-02-22 2018-10-31 Αριστοτελειο Πανεπιστημιο Θεσσαλονικης-Ειδικος Λογαριασμος Κονδυλιων Ερευνας Βαση στιγμιαιας σκονης σαλτσας σαλατας

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US6936277B2 (en) * 1995-01-09 2005-08-30 J. Rettenmaier & Soehne Gmbh & Co. Kg Pharmaceutical excipient having improved compressibility
US5585115A (en) * 1995-01-09 1996-12-17 Edward H. Mendell Co., Inc. Pharmaceutical excipient having improved compressability
IL116674A (en) * 1995-01-09 2003-05-29 Mendell Co Inc Edward Microcrystalline cellulose-based excipient having improved compressibility, pharmaceutical compositions containing the same and methods for the preparation of said excipient and of solid dosage form thereof
US5948438A (en) * 1995-01-09 1999-09-07 Edward Mendell Co., Inc. Pharmaceutical formulations having improved disintegration and/or absorptivity
US6395303B1 (en) 1996-06-10 2002-05-28 Edward Mendell Co., Inc. Process for preparing a directly compressible solid dosage form containing microcrystalline cellulose
ATE222067T1 (de) * 1995-07-15 2002-08-15 Novus Foods Ltd Stabilisierung von lebensmitteln, welche in der mikrowelle erhitzt werden
US6391337B2 (en) 1995-11-15 2002-05-21 Edward Mendell Co., Inc. Directly compressible high load acetaminophen formulations
US6852336B2 (en) 1995-11-15 2005-02-08 J. Rettenmaier & Soehne Gmbh + Co. Kg Directly compressible high load acetaminophen formulations
US5733578A (en) 1995-11-15 1998-03-31 Edward Mendell Co., Inc. Directly compressible high load acetaminophen formulations
US5789004A (en) * 1995-12-15 1998-08-04 Fmc Corporation Coprocessed microcrystalline cellulose stabilizer compositions, foods containing the same and stabilization method
CA2245638C (fr) * 1996-03-01 2005-08-30 Kraft Foods, Inc. Procede de fabrication d'une composition de gel et produits la contenant
USH2095H1 (en) * 1996-12-03 2004-01-06 Fmc Corporation Fat substituted and its preparation
US5902626A (en) * 1997-10-07 1999-05-11 Kraft Foods, Inc. Herb and/or spice blends having improved dispersibility and hydration
GB9807331D0 (en) * 1998-04-07 1998-06-03 Cerestar Holding Bv Gelatin replacement by wheat fiber gel and starch
US20050196439A1 (en) * 2003-10-24 2005-09-08 J. Rettenmaier & Soehne Gmbh + Co. Kg Process for co-spray drying agents with dry silicified MCC
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