Rapidly peptizable microcrystalline cellulose-based stabilizing agents

A technology of microcrystalline cellulose and colloid, which is applied in the preparation of microcapsule preparations, cocoa, and microspheres, and can solve the problems of complex preparation of stabilizers

Inactive Publication Date: 2001-10-17
FMC CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the preparation of the three-component stabilizer is complicated and requires special procedures

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] In a large beaker containing 2529.9 grams of deionized water heated to 57°C, disperse 389.8 grams of colloid, i.e., a wet filter cake of microcrystalline cellulose (56.9 % water content). After the dispersion was finished, 80.3 g of iota-carrageenan (100% soluble at 50° C., water content 10.3%) was added to the dispersion. Once the carrageenan is completely dissolved, use an APV Gaulin homogenizer at 17236.9 kPa (2500 psi 2 ) to homogenize the dispersion in a single pass. After homogenization, the dispersion had a viscosity of 5500 centipoise (Brookfield RVF viscometer, spindle #6, 20 rpm). Using a 0.91-meter Bowen spray dryer, the dispersion liquid was spray-dried at inlet and outlet temperatures of 200°C and 100°C, respectively, to prepare a white powder with a ratio of MCC:carrageenan of 70:30.

[0030] To measure the peptability of the prepared MCC / carrageenan powder, a dry mix containing 20.4 g of sucrose, 76.8 g of non-fat dry milk solids, 2.8 g of cocoa (DeZaa...

Embodiment 2

[0033] By the method of Example 1, 551.7 grams of microcrystalline cellulose colloidal wet filter mud cake was dispersed in 2384.9 grams of deionized water, and 63.4 grams of iota-carrageenan (5.3% water content) was added to the formed dispersion middle. After homogenization, the viscosity of the dispersion was 8500 centipoise (Brookfield RVF, spindle #6, 20 rpm). The resulting spray-dried powder had a MCC:carrageenan ratio of 80:20.

Embodiment 3

[0035] By the method of Example 1, 206.9 grams of microcrystalline cellulose colloidal wet filter mud cakes were dispersed in 2698.1 grams of deionized water, and 95.0 grams of iota-carrageenan (10% water content) was added to the formed dispersion middle. After homogenization, the viscosity of the dispersion was 3000 centipoise (Brookfield RVF, spindle #6, 20 rpm). The resulting spray-dried powder had a ratio of MCC:carrageenan of 50:50.

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Abstract

The present invention describes the use and preparation of a novel rapidly peptizable stabilizing composition comprising attrited colloidal microcrystalline cellulose wetcake coprocessed and dried with iota-carrageenan, and its use for stabilizing aqueous foods.

Description

[0001] This application claims the benefit of US Provisional Patent Application Nos. 60 / 101,691 and 60 / 135,600, filed September 25, 1998 and May 24, 1999. [0002] The present invention relates to rapidly peptizable stabilizers comprising microcrystalline cellulose and iota-carrageenan. More specifically, the present invention relates to stabilizers comprising these two components that can be rapidly peptized in aqueous systems with minimal agitation in the presence of other ingredients. Background of the invention [0003] Previously, efforts have been made to develop improved microcrystalline cellulose-based stabilizers for use in dry mix applications such as instant cocoa milk beverages and low-fat or fat-free dressings and gravies. These stabilizers can play one or more functions as required according to their structure and use. These effects may include gelling, thickening, suspending, texturizing and / or improving mouthfeel. A requirement for these stabilizers is that t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/152A23G9/32A23G9/44A23G9/52A23L1/00A23L23/00A23L27/50A23L27/60A23L29/00A23L29/20A23L29/256A23L29/262
CPCC08J2301/02A23L1/39A23G2200/06C08J3/005C08L5/00A23C9/13A23L1/0532A23L1/238A23L1/0534C08J2305/00A23G9/52A23L1/24C08L1/02A23C9/152A23L23/00A23L27/50A23L27/60A23L29/256A23L29/262
Inventor D·C·图亚松E·塞林格G·R·克拉夫奇克C·休厄尔D·T·霍根
Owner FMC CORP
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