Abstract: Air freshening gel compositions include a low ester pectin in an amount from about 0.5 to about 2.5 percent by weight, a substantially insoluble calcium salt in an amount from about 0.1 to about 0.50 percent by weight, water, and fragrance. Methods of making an air freshening gel composition include dissolving a low ester pectin in water, and combining a calcium salt with the pectin solution to form a gel solution containing from about 0.5 to about 2.5 percent by weight of the low ester pectin and from about 0.1 to about 0.50 percent by weight of the calcium salt.

Abstract: Embodiments of the present application relate to mildly acidic milk drinks and methods for preparation of mildly acidic milk drinks having a pH between about 4.7 and about 5.4. The acidic milk drinks generally include a milk product and a low ester pectin (LM-pectin). The milk product may be present in an amount sufficient to provide milk solids non-fats (MSNF) content in an amount of less than or equal to about 8.5% by weight of the acidified milk drink. The LM-pectin may have a degree of esterification (DE) in the range of about 25% to about 45% and a degree of amidation in the range of about 10% to about 20%.

Abstract: The present invention relates to a food concentrate in the form of a gel for use in stock, soup, sauce, gravy or as a seasoning ingredient for use in cooking and the process for preparing such a food concentrate gel. The concentrate is free or substantially free of syneresis and does not skin or re-gel when completely cold, after it has been diluted in aqueous liquid in a ratio of 1:10 to 1:100 under the application of heat and subsequently been allowed to cool. Gelation is induced by the addition of a sodium source to an aqueous solution of low methoxy pectin.

Abstract: Surfactant systems are provided using microfibrous cellulose to suspend particulates. In one embodiment the surfactant system includes a microfibrous cellulose at a concentration from about 0.05% to about 1.0% (w/w), a surfactant at a concentration of about 51% to about 99% (w/w active surfactant), and a suspended particulate. Also provided herein are methods for preparing surfactant systems including microfibrous cellulose.

Abstract: A process for dewatering biomass material comprising polysaccharide and water. The process comprises wetting the biomass material with a wetting composition comprising an alcohol to form a biomass slurry comprising wetted biomass material and a liquid component, mechanically separating a portion of the liquid component from the biomass slurry, and mechanically separating at least a portion of the water from the wetted biomass material. A process for extracting polysaccharide from the biomass material and a dewatered biomass material are also disclosed.

Abstract: A process for dewatering biomass material comprising polysaccharide and water. The process comprises wetting the biomass material with a wetting composition comprising an alcohol to form a biomass slurry comprising wetted biomass material and a liquid component, mechanically separating a portion of the liquid component from the biomass slurry, and mechanically separating at least a portion of the water from the wetted biomass material. A process for extracting polysaccharide from the biomass material and a dewatered biomass material are also disclosed.

Abstract: Microfibrous cellulose (MFC) broths are provided having improved performance as compared to wet cake microfibrous cellulose (MFC) and powdered microfibrous cellulose (MFC). In embodiments, compositions having an effective amount of an MFC broth and an effective amount of a surfactant have an improved yield value as compared to a composition having a surfactant and a wet cake MFC, a powdered MFC, or a combination thereof at the same concentration as the MFC broth. Also, methods are provided for improving the yield value of surfactant compositions by adding an effective amount of a microfibrous cellulose broth to an effective amount of surfactant to provide a surfactant composition having a yield value that is higher than a composition having the surfactant and a wet cake MFC, a powdered MFC, or a combination thereof at the same concentration as the microfibrous cellulose broth.

Abstract: A gel composition including a low ester pectin in an amount from about 1.0 to about 2.5 percent by weight of the gel composition, acetic acid in an amount such that the gel composition has a pH from about 2.4 to about 3.5, and having a gel strength from about 5 grains to about 250 grams. A method for making the gel is also disclosed. The method includes dissolving a low ester pectin in an acetic acid solution, heating the mixture to a temperature from about 80° C. to about 100° C., and cooling the mixture.

Abstract: The present invention provides improved polysaccharides (e.g., gellan and diutan) produced by mutant gene R Sphingomonas strains containing at least one genetic modification that favors slime-forming polysaccaride production. Methods of making the mutant Sphingomonas strains and the culture broth containing such mutant Sphingomonas strains are also provided.

Abstract: Personal care compositions are provided that include acidified pectins at a concentration of about 2 to about 5% by weight. The acidified pectin includes a low ester pectin with a degree of esterification of about 30 to about 50 and a pH of about 2 to about 4. Desirably, the personal care composition is characterized as a viscous, fluid gel. Also provided are methods for preparing personal care compositions and methods for the use of personal care formulations.

Abstract: Personal care compositions are provided that include acidified pectins at a concentration of about 2 to about 5% by weight. The acidified pectin includes a low ester pectin with a degree of esterification of about 30 to about 50 and a pH of about 2 to about 4. Desirably, the personal care composition is characterized as a viscous, fluid gel. Also provided are methods for preparing personal care compositions and methods for the use of personal care formulations.

Abstract: Processes are provided for preparing acidified milk drinks having improved stability. In an aspect, the process involves adding an aqueous stabilizer solution including an HM pectin and one or more sequestrants to an acidified milk product to produce the acidified milk drink. The one or more sequestrants desirably are present in the aqueous stabilizer solution in an amount that is stoichiometrically greater than the concentration of calcium ions present in the aqueous stabilizer solution, and are present in the acidified milk drink in an amount that is stoichiometrically less than the concentration of calcium ions in the acidified milk drink. The resulting acidified milk drink is characterized as a stable, optically opaque, drinkable product.

Abstract: Mildly acidic milk and soy beverages and methods for preparation of mildly acidic milk and soy beverages are provided herein. The acidified milk and soy beverages generally comprise a milk product and a stabilizer system at a mildly acidic pH in the range of about 5.0 to about 6.0. In particular embodiments, the beverage further comprises one or more components to provide a fruit flavor to the acidified milk beverage. In embodiments, the acidified milk and soy beverages comprise a milk product in an amount sufficient to provide milk protein and/or soy protein in the beverage in an amount from about 0.25% by weight to about 4.0% by weight of the beverage and a stabilizer system comprising a carrageenan component and optionally a high acyl gellan gum. The carrageenan component desirably comprises a mildly extracted kappa-iota copolymer with minimal alkaline modification.

Abstract: Embodiments of the processes provided herein allow for extraction of high quality pectins from pectin-containing plant materials using oxalic acid for extraction of the pectin containing material. Generally described, the process for extracting pectin having a high degree of polymerization includes preparing an aqueous suspension of a pectin-containing plant material; adding oxalic acid and/or a water-soluble oxalate to the aqueous suspension in an amount sufficient to provide a mixture having a pH of between 3.0 and 3.6 and a total molarity of oxalate greater than a total molarity of calcium(II); heating the mixture to a temperature from about 50 to about 80° C. for a time sufficient to extract pectin from the pectin-containing plant material; and separating the extracted pectin from the mixture.

Abstract: Methods are provided for making a fermented milk product in which a stabilizing additive is introduced before fermentation. The methods generally include (1) combining milk and pectin to form a mixture, (2) heat treating the mixture, and (3) fermenting the mixture. In some embodiments, the methods further include combining the milk and pectin with a low acyl gellan gum. The methods also may include homogenizing the mixture before heat treating the mixture and/or after fermenting the mixture. Also provided in embodiments herein are fermented milk products.

Abstract: Personal care compositions are provided that include acidified pectins at a concentration of about 2 to about 5% by weight. The acidified pectin includes a low ester pectin with a degree of esterification of about 30 to about 50 and a pH of about 2 to about 4. Desirably, the personal care composition is characterized as a viscous, fluid gel. Also provided are methods for preparing personal care compositions and methods for the use of personal care formulations.

Abstract: A low calcium sensitive (calcium stable) high acyl gellan gum is prepared for enhanced colloidal stability in beverages. The low calcium sensitive high acyl gellan gum has superior suspension performance for colloidal stability compared to other high acyl gellan gums. The low calcium sensitive high acyl gellan gum is prepared by adjusting the pH of a gellan fermentation broth (polymer solution) prior to pasteurization and reducing the pasteurization hold time compared to conventional pH levels and hold times.

Abstract: Embodiments of the present description provide methods for increasing the concentration of carboxymethylcellulose alkali solutions that are particularly suitable for use in a high solids paper coating, barrier materials, etc. Generally described, the method includes dissolving carboxymethylcellulose (CMC) and an alkali salt in water to obtain an alkali solution of CMC. The CMC desirably has a degree of substitution less than about 0.9. The alkali solution of CMC includes CMC in a concentration greater than about 9.8% by weight, has a pH from about 7.5 to about 11, and is characterized as having a viscosity of less than about 5,000 mPa.

Abstract: PHB-deficient Sphingomonas strains having improved sphingan yield are provided. Certain of the Sphingomonas strains are diutan-producing strains that exhibit a dramatic improvement in productivity and yield due to a combination of certain genetic modifications that affect PHB and sphingan synthesis. Moreover, the sphingans produced from such strains have superior characteristics including improved filterability, clarity, and improved rheology-modifying characteristics. The sphingans provided are, thus, highly desirable in a variety of commercial and industrial uses, including personal care items, cement applications, and oilfield applications.

Abstract: A process for dewatering biomass material comprising polysaccharide and water. The process comprises wetting the biomass material with a wetting composition comprising an alcohol to form a biomass slurry comprising wetted biomass material and a liquid component, mechanically separating a portion of the liquid component from the biomass slurry, and mechanically separating at least a portion of the water from the wetted biomass material. A process for extracting polysaccharide from the biomass material and a dewatered biomass material are also disclosed.