Water-dispersible cellulose and process for producing the same

Abstract

A material is provided to give food products sufficient viscosity and stability (heat resistance, stable suspension, etc.). The material is produced from an inexpensive raw material by an economical process. Further, a novel gel containing cellulose as the main component is also provided. The present invention provides a fine fibrous water-dispersible cellulose derived from plant cell walls. For the production, a raw material having specific properties is used, and size reduction is carried out stepwise thereto. The water-dispersible cellulose can also be made into a dry composition by compounding with a water-soluble polymer or the like. This dry composition forms a gel when combined with a polysaccharide such as glucomannan or the like. The gel excels in heat-resistance and shape-retention and can be used to produce to novel food products.

Description

technical field

[0001] The invention relates to a water-dispersible cellulose, its dry composition and its preparation method. Furthermore, the present invention mainly relates to a novel gel composition which can provide heat resistance, emulsification, stability in suspension, thickening, shelf-life for foodstuffs in liquid, sol, gel, paste or solid form etc., and additionally provide improved taste and heat resistance. The present invention also relates to a sponge-like gel with a novel taste. Background technique

[0002] It is known that cellulose materials such as cellulose powder, microcrystalline cellulose, microfibrillated cellulose (MFC), microbial cellulose (bacterial cellulose, microreticular cellulose) can be used in food.

[0003] The particle size of cellulose powder is large. Therefore, when mixed into foods with a low solid concentration such as beverages or foods with a soft mouthfeel, cellulose powder tends to give a rough feeling when eaten. Therefore...