Abstract: This invention relates to making and using a stabilizer that is effective in small amounts and, particularly useful for stabilizing low solids liquids, e.g., dispersions, emulsions, and suspensions, used in foods, pharmaceuticals, nutraceuticals, and similar industrial applications, which comprises, microcrystalline cellulose, (preferably, colloidal hydrolyzed MCC); a first carboxymethyl cellulose having a viscosity of 30-85 cP at 2% in deionized water; and, a degree of carboxymethyl substitutions of 0.60 to 0.85, and a second carboxymethyl cellulose having a viscosity of 400-800 cP at 2% in deionized water, and a degree of carboxymethyl substitutions of 0.80 to 0.

Abstract: A nanosuspension comprising (a) a pharmaceutical active ingredient or nutraceutical active ingredient having low solubility; (b) at least one alginate selected from the group consisting of (i) sodium alginate having a viscosity of 100 mPa·s or less in a 1% solution in water at 20° C. and (ii) potassium alginate; and (c) water. Also, a drug dosage form prepared from such a nanosuspension.

Abstract: The present invention is directed colloidal microcrystalline compositions, particularly for suspending particles in low viscosity fluids, produced by co-attrition of a mixture of microcrystalline cellulose and at least a polysaccharide in the presence of acidic attrition aid; their preparation; and, products made therewith.

Abstract: A method of making a water-dispersible composition comprises coprocessing a microcrystalline cellulose wetcake and at least one starch by co-attrition to form an admixture comprising colloidal microcrystalline cellulose and said at least one starch. The admixture is subsequently dried. Optionally, the admixture may be combined with an additional hydrocolloid, such as a galactomannan, before or after drying. A dried colloidal microcrystalline cellulose composition may then be dispersed in an aqueous media to form the food/beverage product. In particular, the composition may be dispersed in an aqueous media containing, for example, a protein to form a low pH beverage composition.

Abstract: The subject matter of this invention is a composition and method of making a water-dispersible, stabilizing colloidal microcrystalline cellulose:carboxymethylcellulose composition. The method of making the composition does not require a salt solution as an anti-slip agent.

Abstract: Provided is a composition containing an admixture of xanthan gum and konjac mannan in a specific weight ratio that is useful for making a stable aqueous hydrocolloid. Also provided is a stabilized drink composition containing an admixture of a specific weight ratio of xanthan gum to konjac mannan, protein solids, water and optionally a salt. Also provided is a method for stabilizing aqueous colloid suspensions. Also provided is a method for stabilizing drink compositions.

Abstract: The invention is directed to a seamless alginate capsule having a film encapsulating a fill material, in which the film comprises alginate, noncrystallizing plasticizer, and glycerol and in which a ratio by weight of noncrystallizing plasticizer to glycerol in the film is between about 1:1 and about 8:1. The invention is also directed to a method of making the seamless alginate capsules and to capsules made by the method. The capsules have excellent breaking strength and are resistant to oxidation of the fill material.