Abstract: Ultra-fine microcrystalline cellulose compositions are disclosed which comprise co-attrited microcrystalline cellulose and a hydrocolloid. The compositions have a mean particle size of less than 10 microns. The compositions are prepared by subjecting a high solids mixture of microcrystalline cellulose and a hydrocolloid to high shear forces in the presence of an anti slip agent preferably an aqueoussolution of an inorganic salt. The compositions are especially useful in food, pharmaceutical and cosmetic and industrial applications.

Abstract: Ultra-fine microcrystalline cellulose compositions are disclosed which comprise co-attrited microcrystalline cellulose and a hydrocolloid. The compositions have a mean particle size of less than 10 microns. The compositions are prepared by subjecting a high solids mixture of microcrystalline cellulose and a hydrocolloid to high shear forces in the presence of an anti slip agent preferably an aqueous solution of an inorganic salt. The compositions are especially useful in food, pharmaceutical and cosmetic and industrial applications.

Abstract: Stabilizers comprising co-processed MCC and a hydrocolloid, edible compositions comprising the stabilizers, and processes for making the edible compositions are described. Edible compositions may be prepared from a stabilizer comprising MCC and a hydrocolloid, along with a protein source and/or juice. Compositions of the invention may include low pH beverages comprising the MCC stabilizer, a protein source and/or a fruit or vegetable juice or other fruit-flavored liquid, optionally with an additional amount of hydrocolloid and acidulant, sweetener, buffering agents, pH modifiers, or stabilizing salts.

Abstract: Compositions comprising microcrystalline cellulose, cellulose ether, and salt are provided together with methods for making them. Additionally, there are also described edible food products and industrial suspensions formed from these compositions.

Abstract: Ultra-fine microcrystalline cellulose compositions are disclosed which comprise co-attrited microcrystalline cellulose and a hydrocolloid. The compositions have a mean particle size of less than 10 microns. The compositions are prepared by subjecting a high solids mixture of microcrystalline cellulose and a hydrocolloid to high shear forces in the presence of an anti slip agent preferably an aqueous solution of an inorganic salt. The compositions are especially useful in food, pharmaceutical and cosmetic and industrial applications.

Abstract: Compositions containing microcrystalline cellulose, cellulose ether, and salt are provided together with methods for making them. Additionally, there are also described edible food products and industrial suspensions formed from these compositions.

Abstract: Ultra-fine microcrystalline cellulose compositions are disclosed which comprise co-attrited microcrystalline cellulose and a hydrocolloid. The compositions have a mean particle size of less than 10 microns. The compositions are prepared by subjecting a high solids mixture of microcrystalline cellulose and a hydrocolloid to high shear forces in the presence of an anti slip agent preferably an aqueous solution of an inorganic salt. The compositions are especially useful in food, pharmaceutical and cosmetic and industrial applications.

Abstract: Ultra-fine microcrystalline cellulose compositions are disclosed which comprise co-attrited microcrystalline cellulose and a hydrocolloid. The compositions have a mean particle size of less than 10 microns. The compositions are prepared by subjecting a high solids mixture of microcrystalline cellulose and a hydrocolloid to high shear forces in the presence of an anti slip agent preferably an aqueous solution of an inorganic salt. The compositions are especially useful in food, pharmaceutical and cosmetic and industrial applications.

Abstract: Ultra-fine microcrystalline cellulose compositions are disclosed which comprise co-attrited microcrystalline cellulose and a hydrocolloid. The compositions have a mean particle size of less thin 10 microns. The compositions are prepared by subjecting a high solids mixture of microcrystalline cellulose and a hydrocolloid to high shear forces in the presence of an anti slip agent preferably an aqueoussolution of an inorganic salt. The compositions are especially useful in food pharmaceutical and cosmetic and industrial applications.

Abstract: A composition useful as a stabilizer for beverage emulsions and a method for its preparation are disclosed. The stabilizer composition contains co-processed modified starch and propylene glycol alginate. The ratio by weight of modified starch % to about 95%. The co-processed stabilizer composition is prepared by forming an aqueous dispersion of the modified starch and the propylene glycol alginate and drying the aqueous dispersion. Beverage emulsions comprising the stabilizer, beverage products comprising the beverage emulsions, and the methods for their preparation are also disclosed.

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.

Abstract: The invention is directed to a cellulose composition useful as a texturizing, thickening, stabilizing, gelling or bulking agent for food systems comprising a combination of (1) a finely divided cellulose component and (2) a surfactant component comprising one or more surfactants, in powder aggregate form; to the use of this agent in lipids and in reduced fat foods; and to the method of making the agent. The invention is also directed to the resulting stabilized lipids, which have viscosity and consistency characteristics that were previously only obtainable with use of stabilizers such as fats that have the undesirable effect of increasing LDL and decreasing HDL.

Abstract: A chocolate that contains a composite of surfactant/cellulose. The composite is made by the process of coprocessing the cellulose with a surfactant. The composite can be used as a bulking agent or functional formulary aid in low-moisture or in fat phase compositions.

Abstract: A composition that is a composite of cellulose and a surfactant. The composite is made by the process of coprocessing the cellulose with a surfactant. The composite can be used as a bulking agent in low-moisture or in oil phase compositions, and is especially useful in reduced-calorie foods.

Abstract: A stabilizing agent for dry mix food products in powder form, the individual particles of which consist essentially of microcrystalline cellulose, sodium carboxymethyl cellulose, and maltodextrin.