Abstract: A method coprocessing microcrystalline cellulose with maltodextrin to produce a dispersion that can be spray dried at high solids content to produce a flowing powder is disclosed. The coprocessed microcrystalline cellulose/maltodextrin composition can be blended with carboxymethyl cellulose to produce a dry blend that can be used in food and cosmetic applications.

Abstract: Ultra-fine microcrystalline cellulose compositions are disclosed which produce highly stable suspensions and/or dispersions in which substantially all of the microcrystalline cellulose has a particle size not greater than about 0.7 .mu.m. The compositions include an attriting aid which has a dual functionality, assisting in reducing the size of the cellulose microcrystals and adding a desired property or ingredient to the dispersions or other product in which the compositions are utilized.

Abstract: The invention is directed to both a thickener/stabilizer/gelling agent for edible lipids comprising a stabilizing effective amount of a combination of (1) a finely divided cellulose component and (2) a surfactant component comprising one or more surfactants, in powder aggregate form and the use of this agent to stabilize an edible lipid, 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.