Abstract: A composition comprising a perishable material susceptible to spoilage from mold, fungus, or yeast growth and a natamycin material dispersed in or on the perishable material to provide the material protection from yeast, fungus, and mold growth.

Abstract: A composition comprising a perishable material susceptible to spoilage from mold, fungus, or yeast growth and a natamycin material dispersed in or on the perishable material to provide the material protection from yeast, fungus, and mold growth.

Abstract: A direct action anti-mycotic composition is provided which is a natamycin material having an average particle diameter of 10 microns or less and/or an average surface area to weight ratio of at least 2 m2/g. The natamycin material may be utilized in a form fit for human consumption on or in perishable material susceptible to spoilage by mold, yeast, or flingal growth. The natamycin material provides effective protection to a perishable material from mold, yeast, or fungal growth at concentrations of from 1 ppm to 5 ppm and higher. Methods are also provided for formulating and utilizing the natamycin material.

Abstract: The present invention relates to a food ingredient composition having anti-mycotic and anti-caking functionality, and a process for producing the same. The food ingredient composition contains a particulate anti-caking material at least partially encapsulated with an encapsulating agent, and a direct action anti-mycotic material coated on particles of the encapsulated anti-caking material. The present invention is also directed to food material compositions including the food ingredient composition.

Abstract: A method of determining the quantity of particulate cellulose in a food matrix such as grated or shredded cheese by applying to the food matrix a stain having the capacity to visually selectively stain cellulose as differentiated from the food matrix, and comparing the degree of resulting coloration thereof against a standard using a series of food matrix portions having differing known quantities of stained particulate cellulose therein.

Abstract: A substantially farinaceous, fiber-containing batter to produce a battered and fried food having reduced lipid retention and increased moisture content after frying. The preferred fibrous additive for this purpose is powdered cellulose; however, various dietary fibers such as oat fiber, soy fiber, pea fiber, or sugar beet fiber, to name only a few, may be used to achieve the same purpose. More specifically, the fibrous additive is preferably present in the batter in an amount of about 0.3-3.0% by weight of the batter having an average fiber length of from about 50-500 microns. The addition of fiber to a batter used for frying will allow food producers to provide a healthier fried food item which will be more appealing to a health conscious consumer. Moreover, the fiber additive can also enhance the appearance of the fried food by providing a golden yellow color after frying, rather than a non-uniform brown color containing brown and black batter particles.

Abstract: A low calorie ice pop formulation containing powdered cellulose having an average particle size of less than about 20 microns.