Classifications

• • 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 THEREOF
  • A23C13/00—Cream; Cream preparations; Making thereof
  • A23C13/12—Cream preparations
  • A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
• • 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
  • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
  • A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
  • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
  • A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
  • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
  • A23L21/18—Simulated fruit products
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L23/00—Soups; Sauces; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • 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
  • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • 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
  • A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • 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
  • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • 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
  • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • 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
  • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
  • A23L29/27—Xanthan not combined with other microbial gums
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • 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
  • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
  • A23L29/272—Gellan
• • 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

• the invention relates to food products comprising a novel composition of bacterial reticulated cellulose that functions, inter alia , as a food additive that imparts desirable qualities to food.
• the invention further relates to methods for using bacterial reticulated cellulose ("RC") in the preparation of consumables. More particularly, the present invention relates to the preparation of food products containing bacterial reticulated cellulose in lieu of or in addition to fat.
• RC bacterial reticulated cellulose
• celluloses including microfibrillated cellulose, microcrystalline cellulose, parenchymal cell cellulose and bacterial cellulose pellicles have also been used or proposed for use in replacing fat in reduced-fat foods (see, for example, U.S. Patent Nos.
• Cellulose comprises primary linear chains of beta- (1-4) D-glucopyranose units with an arrangement of secondary chains of beta- (1-4) D-glucose to form an aggregate molecule.
• the primary linear chains within this aggregate molecule can be arrayed in a very ordered manner, such as a parallel or an anti-parallel manner. Alternatively, the primary linear chains can be arrayed in other complex structures including random structures.
• the secondary structure chains of cellulose are known as "microfibrills" and often, also, form a tertiary structure in the aggregate molecule. Therefore, regions of varying crystalline cellulose structures can be dispersed between or among regions of amorphous cellulose. These different adjacent microfibrills form strong intermicrofibrillular associations and stabilize varying tertiary cellulose structures. Accordingly, cellulose structures such as bundles, sheets, and the like can form a tertiary structure of cellulose. This tertiary structure of cellulose is commonly known as a fibril or a fiber.
• Microfibrillated cellulose (“MFC”) is produced from a low solids liquid suspension of regular cellulose pulp.
• a slurry of pulp is heated to a temperature of, desirably, at least 80°C and passed through a commercially available APV Gaulin homogenizer that applies pressures of, preferably, between 5,000 to 8,000 pounds per square inch (psi) .
• psi pounds per square inch
• the suspension is subjected to a high velocity shearing action followed by a high velocity decelerating impact against a solid surface.
• the high velocity shearing action and decelerating impact are both caused by an instantaneous drop in pressure or "explosive decompression". This process is repeated until the slurry of pulp becomes a substantially stable suspension, converting the cellulose into microfibrillated cellulose without substantial chemical change to the cellulose starting material.
• Microcrystalline Cellulose is commercially available from the FMC Corporation under the tradename AVICELTM.
• Microreticulated microcrystalline cellulose (“MRMCC”) is produced by passage of a low solids suspension of MCC through a homogenizer (e.g., APV Rannie) at 12,000 to 13,500 psi.
• MRMCC is commercially available from the FMC Corporation under the tradename AVICELTM PH101.
• Parenchymal cell cellulose is prepared from parenchymal cell-containing products such as sugar beet pulp and citrus juice sacs.
• PCC has a tertiary structure resulting from intermeshed and relatively disordered layers of microfibrils of cellulose that displays ultra high surface area characteristics.
• Bacterial cellulose pellicle is produced via fermentation of Acetobacter under static conditions. Cellulose sub- elementary fibrils are extruded from a row of pores in the bacterial cell, forming a cellulose pellicle. Each microfibril is composed of an average of three sub-elementary fibrils which are arranged in a helix. Individual ribbons are composed of bundles of microfibrils that associate with one another by hydrogen bonding to form a tertiary structure. The width of the ribbon is less than that of conventional cellulose from plants. Bacterial cellulose pellicle is characterized by a disorganized layer of structure consisting of overlaid and intertwisted discrete cellulose fibrils. The fibrils are generally oriented with the long axis of the fibril in parallel but disorganized planes.
• RC bacterial reticulated cellulose
• a particularly advantageous feature of RC stems from the surprising discovery that, when properly processed or activated, RC provides a significantly enhanced functional contribution per unit weight relative to conventional cellulose bulking agents. When properly activated, only about one-fourth to one-half the quantity of RC, as compared to conventional cellulose ingredients is necessary to achieve functional properties in a wide range of food products. Thus, it is expected that food products may be prepared using RC that lack many of the negative organoleptic properties associated with foods prepared with higher amounts of conventional cellulosic ingredients.
• RC which is produced from the aerobic fermentation of Acetobacter under agitated conditions (U.S. Patent No. 5,079,162 and U.S. Patent No. 5,144,021, herein incorporated by reference) , is characterized by an extremely high surface area and a highly reticulated network structure as compared to other celluloses. RC is distinguished from cellulose from static bacterial cultures by having an ordered interconnected (reticulated) structure instead of the disordered overlapping structure characteristic of bacterial cellulose pellicle.
• RC is also characterized by a cellulose II component not present in bacterial cellulose pellicles cultured under static conditions (for a comprehensive review of the properties of RC, see, U.S. Patents Nos. 5,079,162 and 5,144,021).
• RC has excellent functional properties for use as a food ingredient (i.e., thickening agent, stabilizer, fat substitute, or texture or appearance enhancer, etc.) has heretofore remained unreported.
• the advantages resulting from use of activated RC are surprising. Consequently, the use of RC in the preparation of products including, but not limited to, full- fat, reduced-fat and substantially fat-free food products, has not been previously described.
• U.S. Patent No. 5,441,753 ('753 patent) describes a composition that is a composite of cellulose and a surfactant. The cellulose is coated with surfactant to reduce the chalky taste of foods prepared with cellulose.
• the '753 patent does not describe the use of RC.
• thermostable edible composition having ultra-low water activity for use in making co-extruded food products such as filled cookies similar to those sold under the tradename OREOTM.
• the composition comprises, among other agents, ultra high surface area cellulose to provide flow control and thermostable properties.
• the ultra high surface area cellulose is obtained by processing celluloses such as MFC, MCC, PCC and bacterial cellulose pellicle under high shear.
• the patent does not describe the use of RC, nor does it describe the use of processed celluloses in foods other than thermostable fillings.
• the present invention relates to food products which comprise bacterial reticulated cellulose ("RC").
• the food products of the present invention generally comprise, in addition to spices, flavorings and other ingredients, RC which has been processed to impart a functionality to the food product that is typically associated with fat or other ingredients conventionally found in foods.
• the bacterial reticulated 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, yield stress, heat stability, suspension properties, freeze-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 RC is a superior ingredient for the preparation of foods in general, and particularly foods not having the levels of fat conventionally found in such foods.
• RC can be incorporated into food products at significantly lower concentrations than conventional cellulose ingredients.
• food products incorporating RC achieve comparable or superior organoleptic properties while simultaneously reducing the negative organoleptic properties typically associated with food products prepared with higher quantities of conventional cellulose bulking agents.
• compositions comprising RC in the preparation of the above described foods, including those not having the levels of fat conventionally found in such foods.
• the methods of preparing compositions comprising RC generally involve preparing a dispersion of bacterial reticulated cellulose, activating the bacterial reticulated cellulose, and incorporating the activated bacterial reticulated cellulose into a food product.
• the RC may be added in the dispersed, unactivated state with activation occurring at some point during the food preparation process.
• bacterial cellulose displays an inherently high surface area, but it can be significantly enhanced by high-energy processing. Accordingly, methods are provided for preparing a dispersion of RC, activating the desirable functional properties of the RC dispersion by high-energy mechanical processing (i.e., with the aid of a mixer or homogenizer, etc.) , and incorporating the activated bacterial reticulated cellulose compositions, dispersions, or mixtures thereof, into a food product.
• the presently described compositions comprising activated forms of RC may be spray-dried, or otherwise desiccated, prior to use as a food ingredient.
• FIG. 1 is a photograph comparing bacterial reticulated cellulose fibers with polyester and wood pulp fibers
• FIG. 2 is a graph comparing the yield stress of bacterial reticulated cellulose with that of a commercial product based on microcrystalline cellulose sold under the trade name AVICELTM;
• FIG. 3 is a graph demonstrating the recoverable thixotropy of a 0.35% (w/w) dispersion of bacterial reticulated cellulose
• FIG. 4 is a graph illustrating the viscosity of various concentrations of bacterial reticulated cellulose as a function of shear rate
• FIG. 5 is a graph illustrating the effect of pH on the viscosity of a 0.5% (w/w) dispersion of bacterial reticulated cellulose
• FIG. 6 is a graph demonstrating the effect of temperature on the viscosity of a 0.5% (w/w) dispersion of bacterial reticulated cellulose
• FIG. 7 is a graph illustrating the effect of salt on the viscosity of a 0.5% dispersion of bacterial reticulated cellulose. 5. DETAILED DESCRIPTION OF THE SPECIFIC EMBODIMENTS
• Bacterial Reticulated Cellulose As used herein, "bacterial reticulated cellulose” or the abbreviation “RC” refers to cellulose obtained from agitated aerobic fermentation of Acetobacter as described in U.S. Patent No. 5,079, 162.
• Bacterial Cellulose Pellicle As used herein, "bacterial cellulose pellicle” refers to cellulose obtained from static aerobic fermentation of AcetoJbacter 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 having properties similar to the colloidal grades of cellulose sold by the FMC corporation under the tradename AVICELTM.
• the present invention relates to the use of bacterial reticulated cellulose ("RC") as an ingredient of food products in which one or more of the following functionalities are desirable: thickening, yield stress, heat stability, freeze-thaw stability, flow control, foam stabilization, and coating and film formation, and the like.
• RC bacterial reticulated cellulose
• the present invention is also directed to the use of RC in reduced-fat or substantially fat-free food products.
• the presently described food products incorporate RC to impart desired functionality to the food product.
• RC can surprisingly replace some of the organoleptic characteristics of fat in many food pro ⁇ well as other functionalities typically associated with rches or other common food ingredients.
• RC Bacterial reticulated cellulose
• RC Bacterial reticulated cellulose
• U.S. Patents Nos. 5,079,162 and 5,144,021 Bacterial reticulated cellulose
• RC Bacterial reticulated cellulose
• the term "extremely high surface area RC” shall generally refer to RC having a mean surface area at least about 2-fold higher than “ultra high surface area” cellulose compositions as described in the '753 patent, preferably at least about fifty-fold higher mean surface area, and specifically at least about 100-fold higher up to about 1,000-fold higher mean surface area when activated by similar processes.
• RC generally has about a 200-fold greater surface area than microcrystalline cellulose ("MCC”) .
• MMCC microcrystalline cellulose
• RC further comprises a smaller fiber diameter than plant- derived celluloses (0.1 ⁇ m to 0.2 ⁇ m as compared to 25-30 ⁇ m) , and has a highly reticulated network conformation.
• RC has a cellulose II component not present in statically cultured bacterial cellulose pellicles (U.S. Patent No. 5,079,162) .
• the physical properties of RC make it ideally suited for use in a wide variety of food products. RC is particularly suitable as a tool in fat-reduced formulations due to its positive contributions to texture, mouthfeel and other organoleptic properties.
• RC is insoluble, and consequently stable under the conditions (i.e., pH, salt concentrations, temperatures, etc.) used to prepare a variety of foodstuffs.
• RC is thixotropic, making it ideally suited for use in food spreads, where it exhibits less resistance to shear during spreading followed by rebuilding of the desired structure when shear is removed.
• Aqueous dispersions of RC have higher viscosities than 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).
• RC also exhibits significantly higher yield stress across a broad range of concentrations than other types of celluloses, which contributes to the superior stability of food products prepared with RC.
• RC also exhibits pseudoplasticity, making it ideally suited for liquid foods such as salad dressings where suspension of particulates and ease of pouring are important considerations.
• RC significantly contributes to its thickening efficiency in a variety of food applications. Quite surprisingly, it has been discovered that significantly less RC is required to achieve the desired qualities in food products as compared to products prepared with conventional cellulose ingredients. This is especially true in utilities which take advantage of RC's fat mimetic functionality. Consequently, food products, including, but not limited to, reduced-fat and substantially fat-free food products prepared with RC are contemplated to exhibit comparable fat-like functional and organoleptic properties as compared with foods prepared with conventional cellulose ingredients. Additionally, given that less RC is required, reduced-fat and substantially fat-free foods prepared with RC will generally display a corresponding reduction in the astringent and/or chalky tastes commonly associated with foods containing other types of celluloses.
• RC can be used as a fat substitute, replacement or extender, thickening agent, yield stress enhancer, stabilizer, film-former or binding agent in foods, including but not limited to, low moisture food products (including nut pastes such as peanut butter, confectionery spreads such as cookie fillings, chocolate and other compound confectionery coatings, confectionery fillings such as nougat, caramel, truffle, fudge, etc., confectionery and bakery icings and glazes, creme fillings, snack spreads and fillings, and the like) ; dairy products, milk based products or substitutes therefore (including cream substitutes, RC-stabilized forms of steamed milk or substitutes therefore, frozen snacks such as ice cream, frozen yogurt, soft-serve or hard-packed frozen desserts, ice milk, butter, margarine, sour cream, yogurt, and the like) ; salad dressings; and cream or
• RC is generally incorporated into such foods in an amount sufficient to impart positive functional and organoleptic properties substantially similar to those observed for conventional food products having a higher fat content.
• RC may be used in amounts sufficient to impart the food product with the positive textural and sensory characteristics (e.g., body, smoothness, creaminess, appearance, etc.) that are typically associated with higher- fat foods.
• the lower amount of RC required to effect the desired functional qualities will avoid, or at least significantly decrease, the negative organoleptic properties typically associated with foods containing conventional cellulose-based food additives.
• RC is typically used in sufficiently small quantities to avoid imparting an astringent or chalky flavor, lumpy texture, non-rounded mouthfeel, etc. to the food product.
• reduced-fat or substantially fat-free food products prepared with RC may have comparable or improved taste, appearance, texture, mouthfeel and stability vis-a-vis feduced-fat and fat-free foods prepared with conventional cellulose ingredients.
• This feature allows for the additional use of RC as texturizer, or a fat-substitute or fat-extender in food products where conventional cellulose food additives have failed to adequately replace some of the necessary functionalities of 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, desired texture, desired viscosity, desired stability, desired yield stress, flow properties, etc. Generally, applicants have found that less RC (as compared to conventional cellulose ingredients) is necessary to achieve comparable or superior properties. Generally, RC can be used in amounts 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 conventional cellulose ingredients typically used for a particular food product with satisfactory results. Preferably, the quantity of RC used will be about one-fourth to one-half that of the quantity of conventional cellulose ingredients. One of ordinary skill will also appreciate that the fact that less RC is required to provide equal or better functionality in a given food product improves both the logistic and economic aspects of the food production process.
• a composition comprising RC in terms of the amount of RC used to prepare the food product, generally about 0.01% to about 5% (w/w) of a composition comprising RC may be incorporated into a food product with favorable results. About 0.05% to about 3% (w/w) is preferred, while about 0.1% to 1% (w/w) is most preferred. Levels suitable for particular applications will be apparent to those having skill in the art, especially in light of the detailed disclosure herein.
• 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);
• RC will generally be used at about 0.1 to about 1.5 (% w/w), and preferably about 0.1 to about 0.8 ( ; w/w) ;
• RC will generally be used at about 0.1 to about 1.5 (% w/w), and preferably about 0.1 to about 1.0 (% w/w);
• 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);
• RC will generally be used at about 0.1 to about 1.0 (% w/w), and preferably about 0.1 to about 0.5 (
• RC will generally be used at about 0.05 to about 1.0 (% w/w), and preferably about 0.05 to about 0.5 (% w/w) ;
• 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);
• 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), and more preferably about 0.1 to about 0.8 (% w/w) ;
• RC will generally be used at about 0.05 to about 1.0 (% w/w), and preferably about 0.08 to about .8 (% w/w).
• substantially fat-free a food product where substantially all of the total fat typically added during preparation of a food has been replaced with a fat substitute comprising RC.
• some of the ingredients may contain fat, usually in amounts that do not appreciably contribute to the total fat content of the food.
• Food products that are substantially fat-free may contain such ingredients. Any or all of the fat conventionally found in full fat products may be replaced.
• One skilled in the art should recognize the levels which are desired to be replaced.
• reduced-fat is meant a food where some of the total fat typically added to a food during preparation thereof has been replaced with RC. Any or all of the fat conventionally found in full fat products may be replaced. One skilled in the art should recognize the levels which are desired to be replaced.
• RC may be used to prepare reduced-fat and substantially fat-free food products, it can also be used as a texturizer, stabilizer, viscosity or stress yield enhancer, etc. in foods where the conventional amount of fat is found in the product or only a small part of the fat content of the food will be replaced with RC.
• RC is to be used as an ingredient in a food product, it 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, high shear mixer, blender, or the like) an aqueous dispersion of RC.
• the RC suspension is activated by additional high energy processing or mixing.
• high energy processing or mixing include, but are not limited to, homogenization (particularly high-pressure, extrusion, or extensional homogenization (U.S. Application Ser. No. 08/479,103, filed June 7, 1995, herein incorporated by reference), sonication, and the like.
• the RC After activation, the RC is generally ready for incorporation into a food product. Alternatively, the activated RC may be stabilized for subsequent use.
• compositions comprising activated RC may be desiccated, lyophilized, or spray dried to form a relatively dry composition that can readily be reactivated for use. Using such treatment, dry RC compositions are produced that remain stable for extended periods, and will allow for easier and more economical storage and shipment. Where dry forms of RC compositions are contemplated, a variety of agents that facilitate both the drying and rehydration/reactivation process may be incorporated into the composition.
• carbohydrate moieties 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 carboxymethyl cellulose, etc.) may be present in the RC composition prior to desiccation.
• other components such as glycerols, or water soluble gums including, but not limited to xanthan gum, locust bean gum, guar gum, or gum arabic, and the like, may be present in the composition comprising activated RC prior to desiccation.
• such gums may augment or replace polysaccharide in the composition.
• RC may be combined with carboxymethyl cellulose (CMC) , and a disaccharide (sucrose) at a ratio (w/w) of about 6 parts RC, 1 part CMC, and 3 parts sucrose (i.e., 6:1:3).
• CMC carboxymethyl cellulose
• sucrose disaccharide
• An RC mixture comprising RC, CMC, and sucrose at a respective ratio of about 6:2:2 has demonstrated similar functionality, and additional ratios of about, 4:1:1, 12:4:3, and 4:2:1, or similar or intermediate ratios thereof, are deemed to provide similar functionality when subject to appropriately adjusted amounts of activation energy.
• the RC cake or powder may be directly added to food stuffs, or reactivated prior to addition if the situation so dictates.
• products are also contemplated where the RC component may be activated during food preparation.
• Methods for preparing a variety of foods having cellulose as a component ingredient are well-known in the art. For example, recipes and methods for preparing reduced-fat or substantially fat-free food products can be found in U.S. Patent Nos. 5,011,701, 5,087,741, 5,209,942 and 5,286,510
• Food product formulations incorporating RC compositions may additionally comprise other functional food ingredients including, but not limited to, xanthan gum, gellan gum, locust bean gum, gum arabic, guar gum, alginates, whey, native or modified food starches, casein, maltodextrins, pectin, carrageenans, emulsifying agents, flour, spices, flavors, sugar and corn sweeteners, various oils, butters and shortenings, dietary fibers, fat substitutes, synthetic fats, vitamins, nutrient supplements and other micronutrients, and stabilizers.
• RC may also be used in conjunction with other stabilizers, such as starch, conventional celluloses, or water-soluble thickeners with satisfactory and even synergistic results.
• stabilizers such as starch, conventional celluloses, or water-soluble thickeners with satisfactory and even synergistic results.
• the superior functionalities of activated RC compositions are also suited for their use in a wide variety of products and compounds.
• the viscosity enhancing functionality of the presently described compositions is contemplated to be well suited for applications such as texturizing shampoos, conditioners, tooth pastes, cosmetics, and other consumable goods in addition to food stuffs.
• the presently described RC compositions are also deemed to be well suited for incorporation into medicinal compositions including, but not limited to, topical dispersions, suppositories, oral and parenteral medications, and prosthetic filling agents.
• EXAMPLE PHYSICAL PROPERTIES OF RETICULATED CELLULOSE
• the following examples demonstrate the physical properties of reticulated cellulose that make it particularly suited for use in the preparation of conventional food products, reduced-fat and substantially fat-free food products.
• RC typically, in order to achieve maximal functionality, RC must be activated by high-energy processing.
• the RC compositions used in the examples described below generally comprised a spray-dried blend of RC, CMC, and sucrose at a ratio of about 6:1:3 (w/w), and the RC was activated by high shear mixing, or one or more passes through the APV Gaulin homogenizer operated at a pressure between about 2,000 and about 10,000 psi, or by passage through an extensional homogenizer at a pressure between about 500 and about 2,500 psi.
• Yield stress is a measure of the force required to initiate flow in a gel-like system.
• the yield stress of a cellulose dispersion correlates with food product stability, i.e., celluloses with higher yield stress impart greater stability and suspension potential to food products.
• This example demonstrates the superior yield stress of activated RC (a.k.a. CELLULONTM) as compared with an-MCC-based product sold by FMC Corp. under the tradename AVICEL"" RC-591.
• compositions exhibit reduced resistance to flow or viscosity when subjected to vibratory forces such as ultrasonic waves, simple shaking or application of shear and to solidify again when left standing (“thixotropy") , is an important property for food products such as frostings and spreads.
• thixotropy is an important property for food products such as frostings and spreads.
• a 0.35% aqueous dispersions of activated RC (% w/v) was prepared and subject to an initial shear rate of Is" 1 for one minute. The shear rate was then increased to 1,000s "1 for 10 seconds, and was then returned to the a shear rate of Is 1 . The viscosity of the sample was continuously measured during the course of the experiment.
• Aqueous dispersions containing various concentrations of activated RC were prepared as described in Example 6.2.1. The viscosity as a function of applied shear rate was determined for each sample.
• the viscosities as a function of shear rate are illustrated in FIG. 4.
• the viscosity of the activated RC suspensions is related to concentration. Higher concentrations have higher viscosities. In all cases the viscosity is linearly related to shear rate.
• pseudoplasticity is a desirable property for applications where decreased viscosity may be preferred in response to mechanical shear (i.e., pumping, pouring, spraying, etc.)
• products bearing RC may be viscous and stable under low shear conditions, vis-a-vis suspending dispersed particulates etc., while remaining easily mobilized by application of shear.
• the pH of food products can vary widely depending on the product.
• salad dressings containing vinegar have low pH
• cultured dairy products such as sour cream and yogurt, citrus beverages, etc.
• other products generally have higher pH.
• activated RC added as a viscosity enhancer
• This example demonstrates the stability of activated RC over a broad pH range.
• aqueous dispersion containing 0.5% activated RC was prepared as described in Example 6.2.1.
• the pH of the sample was adjusted by addition of hydrochloric acid (HC1) or sodium hydroxide reagents.
• HC1 hydrochloric acid
• sodium hydroxide reagents The viscosity of the sample as a function of pH was determined.
• celluloses typically must remain stable to temperatures normally encountered during baking, heating, etc. This example demonstrates the temperature stability of activated RC.
• An aqueous suspension of activated RC was prepared as described in Example 6.2.1. Viscosity was constantly measured as NaCI was gradually increased from zero to five molar concentration.
• RC is suited for use in foods having a broad range of salt concentrations, exemplary of those salts typically used during preparation of food stuffs, which include not only sodium chloride, but also potassium chloride, calcium chloride, etc.
• the 10% oil mayonnaise dressing was formulated according to Table 1.
• Beta Carotene 2% Solution Warner- 0.01 0.01 0. 01
• the mayonnaise dressing was prepared as follows: 1. Disperse cellulose (MCC or RC) in the water by mixing for 5 minutes at high speed using a Silverson mixer. Add dry blend of xanthan gum and some of the sugar (1:10 xanthan:sugar) . Mix for five additional minutes. 2. Transfer dispersion to a Hobart bowl. Slowly add egg solids, starch, potassium sorbate, EDTA and remaining sugar. Mix for 10 minutes using wire whisk attachment.
• the dressing prepared with RC had a smoother, creamier appearance, higher viscosity and more body than the dressing prepared with approximately four times the amount of MCC.
• the viscosity of the dressing prepared with activated RC fluctuated less than the viscosity of the dressing prepared with MCC when stored at different temperatures (50°C and 22°C). Viscosity was measured using a Brookfield RV fitted with a spiral adapter at 50 rpm (24° C) . Resistance to flow was measured with a Bostwick Consistometer. In this test, a reservoir at the top of an inclined plane is filled with a sample and then a gate in the reservoir is opened to release the sample. After thirty seconds had passed, the amount of flow (in cm) down the inclined surface is measured.
• RC and control MCC were used in the following procedure to prepare a 7% fat reduced-fat sour cream.
• a control sour cream containing no cellulose was also prepared.
• the amounts and proportions of the various non-cellulose ingredients vary in the art.
• RC was added at 0.4% (w/w) .
• Use levels for sour creams or other reduced-fat dairy products having thinner or thicker consistencies can be prepared by altering the amount of RC added.
• the reduced-fat sour cream was formulated as indicated in Table 2.
• the viscosity as a function of shelf life for the reduced-fat sour creams are provided in Table 3.
• RC and control MCC were as used in the following procedure to prepare a frozen non-dairy whipped topping.
• a control topping containing no cellulose was also prepared.
• the amounts and proportions of the various non-cellulose ingredients vary in the art.
• RC was added at 0.15% (w/w).
• Use levels for other frozen non-dairy products having thinner or thicker consistencies can be prepared by altering the amount of RC added.
• the frozen non-dairy whipped topping was formulated according to Table 5.
• the frozen non-dairy whipped topping was prepared according to the following procedure:
• RC produced a frozen whipped topping having comparable or superior functional and organoleptic properties as compared to frozen topping prepared with approximately twice as much MCC.
• RC and control MCC were used in the following procedure to prepare ready-to-spread chocolate frosting.
• a control frosting containing no cellulose was also prepared.
• the amounts and proportions of the various non-cellulose ingredients may vary in the art, depending, inter alia , on the particular flavor or type of frosting desired.
• RC was added at 0.10% (w/w). Use levels for other spreads having thinner or thicker consistencies can be prepared by altering the amount of RC added.
• the ready-to-spread chocolate frosting was formulated according to Table 6.
• the ready-to-spread chocolate frosting was prepared according to the following procedure:
• the RC or MCC dispersion was added to the shortening mixture and mixed at low speed for approximately 60 seconds. After the bowl was scraped down, speed was decreased to the medium setting, and the mixture blended for an additional 2 minutes.
• the frosting prepared with RC had a higher viscosity and 2-fold higher yield stress than frosting prepared without cellulose. Body was perceived to be significantly improved by the addition of this low level of RC. On the contrary, frosting prepared with MCC (at approximately twice the level of RC) exhibited a viscosity and yield stress increase of only 25% as compared to the sample prepared without cellulose.
• the frosting prepared with RC proved to be significantly more stable to high temperature storage (50°C) as compared to both controls (measured by placing sample of known weight on an inclined plane, incubating the sample and apparatus at 50° C for 15 min, and measuring the flow distance in cm) . All samples exhibited good freeze-thaw stability and good spreadability. These data show that frosting prepared with RC exhibits comparable or superior functional and organoleptic properties to frosting prepared with approximately twice the amount of MCC, demonstrating the superiority of RC as a function- enhancing food additive in ready-to-spread frostings, icings, or fillings.
• RC and control MCC were used in the following procedure to prepare reduced-fat cream of mushroom soup.
• a control soup containing starch and no cellulose was also prepared.
• the amounts and proportions of the various non-cellulose ingredients may vary in the art.
• RC was added at 0.45% (w/w).
• Use levels for other soups having thinner or thicker consistencies can be prepared by altering the amount of RC added.
• the cream of mushroom soup was formulated according to Table 8.
• the cream of mushroom soup was prepared according to the following procedure:
• Soup Preparation 1 Add 647.4 gram of water to a stainless steel container (for a l,500g batch) and add RC or MCC to water using a Silverson mixer at high speed setting. Mix for approximately 4-5 minutes.
• the starch-only control had a very pasty appearance and mouthfeel. Both the MCC and RC soups appeared more creamy than the starch-only control when evaluated in both the condensed and diluted states (addition of 1 part water) . The condensed form of the MCC soup exhibited a "gel-like" appearance which appeared lumpy when stirred. On the contrary, the condensed form of the RC soup appeared very smooth and dispersed more easily in water. After storage at 50°C for 16 hours, a slight separation of fat was observed at the surface of all of the samples, however, less separation was observed in the soup prepared with RC.
• RC and control MCC were used in the following procedure to prepare nonfat frozen soft serve dessert.
• the amounts and proportions of the various non-cellulose ingredients may vary in the art, depending, inter alia , on the flavor and type of the dessert prepared.
• RC was added at 0.20% (w/w).
• Use levels for desserts having thinner or thicker consistencies can be prepared by altering the amount of RC added.
• the nonfat frozen soft serve dessert was prepared according to the following procedure:
• the unfrozen mix prepared with MCC had a "gel-like,” "pudding” consistency at rest, but thinned with shear. In spite of the fact that less than one half the amount of RC was used, the mix prepared with RC was only slightly less viscous or "gel-like", and much smoother in appearance.
• the viscosities of the mixes are provided in Table 11.
• the frozen sample prepared with activated RC was very smooth and creamy.
• RC was used in combination with gellan gum or alginate to prepare fruit-based bakery fillings.
• a negative control consisted of a filling prepared with reduced starch and without addition of cellulose.
• the amounts and proportions of the various non- cellulose ingredients may vary in the art.
• 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 fruit-based bakery fillings having weaker or firmer structure can be prepared by altering the amount of RC added.
• the fruit-based bakery fillings were formulated according to Tables 12 and 13, below.
• Kelcogel ® gellan gum (NutraSweet 0.55 0.55
• Adipic Acid Slurry (3:1 3.00 3.00 3.00 3.00
• the fruit-based bakery fillings were prepared according to the following procedure: Strawberry-flavored filling:
• the mixture was mixed in the bowl using a paddle blade until homogeneous.
• a slurry was prepared with adipic acid and water.
• the RC contributed some opacity to the filling.
• the RC/gellan gum filling appeared to be slightly less smooth than the gellan gum-only filling.
• the filling formulated with RC had a smoother, firmer, less starchy mouthfeel. Additionally, RC contributed better heat stability to the alginate-based filling as evidenced by the gel strength measurements after microwaving.
• RC was used in the following procedure to prepare a "fat- free” ranch salad dressing.
• the amounts and proportions of the various non-cellulose ingredients may vary in the art.
• RC was added at 0.60% (w/w).
• Use levels for other nonfat salad dressings having thinner or thicker consistencies can be prepared by altering the amount of RC added.
• the "fat-free" ranch salad dressing was prepared according to the following procedure: 1. RC, CMC, xanthan gum, starch, maltodextrins, and sugar were thoroughly dry blended.
• the dry blend was added to water and mixed using a Silverson high speed mixer at maximum setting. Mixing continued until all ingredients were fully dispersed or hydrated.
• Oil and buttermilk were added and mixing continued at medium speed for about two minutes.
• RC "Fat-free" ranch dressing prepared with RC exhibited a smooth, creamy, mouthfeel. Storage stability, monitored by viscosity measurements over time, was excellent. RC contributes many desirable organoleptic properties to dressings/sauces of reduced-fat content. Its excellent suspension properties and thickening efficiency make it ideally suited for dressing applications.
• fat-free salad dressings prepared with RC exhibit comparable or superior functional and organoleptic properties compared to fat-free salad dressings prepared with conventional cellulose ingredients.
• the full fat french dressing was formulated according to Table 16.
• the full fat french dressing was prepared according to the following procedure: 1. Add the EDTA to the water.
• “Full-fat" french dressing prepared with RC exhibited a smooth, creamy, mouthfeel. Viscosity measurements were made using a Brookfield DV-1+ (spindle no. 4) and showed that dressings incorporating RC were only slightly less viscous (at the 3 rpm) than dressings prepared using approximately three times the amount of MCC (42,000 cP vs. 44,800 cP respectively). At higher rpms, dressings incorporating RC actually displayed higher viscosity than dressings comprising approximately three times more MCC (i.e., three times the amount of activated RC used in the corresponding test product) .
• the viscosity of the RC dressing was 24,300 cP versus 23,400 cP for the MCC dressing; at 30rpm, the viscosity of the RC dressing was 7,400 cP versus 6,740 cP for the MCC dressing; and at 60rpm, the viscosity of the RC dressing was 4,460 cP versus 3,970 cP for the MCC dressing.
• RC and MCC samples proved to be stable to a minimum of one freeze-thaw cycle, and stable for at least five days when stored at 50° C.
• RC can be used at lower levels than MCC in full-fat dressings to achieve similar or possibly superior functional and organoleptic properties.

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