Abstract: Provided is an oil composition comprising, by weight based on the weight of the composition, (a) 2-12% of one or more ethylcellulose polymers; (b) 2-12% of an additive selected from the group consisting of one or more fatty acids, one or more monoglycerides of fatty acids, one or more diglycerides of fatty acids, and mixtures thereof; (c) 2-12% of one or more starch; and (d) 64-94% of one or more oils. Also provided is a margarine-type composition and a puff pastry composition, both comprising ethylcellulose polymer, an additive (b), and starch.

Abstract: Provided is a processed meat product which comprises (a) one or more cellulose ethers and (b) a fiber-containing pectin product or pectin, wherein the weight ratio between components (a) and (b) is from 0.1:1 to 10:1. The combination of (a) one or more cellulose ethers and (b) a fiber-containing pectin product or pectin, wherein the weight ratio between (a) and (b) is from 0.1:1 to 10:1, is useful for improving one or more properties of a processed meat product selected from water binding capacity, cohesion, firmness, juiciness, bite, freeze thaw stability or texture; resistance to shrinking during cooking, or boil-out control.

Abstract: Provided is an oil composition comprising, by weight based on the weight of the composition, (a) 2-12% of one or more ethylcellulose polymers; (b) 2-12% of an additive selected from the group consisting of one or more fatty acids, one or more monoglycerides of fatty acids, one or more diglycerides of fatty acids, and mixtures thereof; (c) 2-12% of one or more starch; and (d) 64-94% of one or more oils. Also provided is a margarine-type composition and a puff pastry composition, both comprising ethylcellulose polymer, an additive (b), and starch.

Abstract: Provided is a method of making an ethylcellulose oleogel comprising cooling a mixture of ethylcellulose polymer and oil from 100° C. to 35° C. at a rate of 0.6° C./min or slower.

Abstract: A stabilizer composition for food and beverage products comprises (a) from 15 to 85 weight percent of a methylcellulose, (b) from 10 to 80 weight percent of a carboxymethyl cellulose, and (c) from 5 to 20 weight percent of a carrageenan, all percentages being based on the total weight of (a), (b) and (c). Food and beverage products which comprise this stabilizer composition have a good overrun and good organoleptic properties.

Abstract: Cellulose ethers are described herein which are useful in food compositions. In these cellulose ethers the ether substituents are methyl groups, hydroxyalkyl groups, and optionally alkyl groups being different from methyl, the cellulose ether has a DS(methyl) of from 1.65 to 2.20, an MS(hydroxyalkyl) of from 0.10 to 1.00, and hydroxy groups of anhydroglucose units are substituted with methyl groups such that [s23/s26?0.2*MS(hydroxyalkyl)] is 0.35 or less, wherein s23 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 3-positions of the anhydroglucose unit are substituted with methyl groups and wherein s26 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 6-positions of the anhydroglucose unit are substituted with methyl groups.

Abstract: An animal protein can be stabilized in a liquid of a pH of 5.5 to 8.0 against precipitation induced by heat-treatment or bivalent cations or both by incorporating into the liquid a carboxy-C1-C3-alkyl cellulose, having a particle size such that no more than 15 weight percent of the particles pass a 63 micrometer mesh screen, no more than 40 weight percent of the particles pass a 200 micrometer mesh screen and not more than 10 weight percent of the particles are retained on a 1000 micrometer mesh screen, in an amount of 0.005 to 0.055 g of carboxy-C1-C3-alkyl cellulose per g of animal protein.

Abstract: A low-fat whippable topping composition comprising: (a) 7 to 24% by weight of water-soluble carbohydrates, (b) 8 to 16% by weight of fat, (c) 0.3 to 1.5% by weight of emulsifier, (d) 0.2 to 1% by weight of optionally methylated hydroxypropyl cellulose, preferably hydroxypropyl methylcellulose, (e) 0.05 to 0.5% by weight of carboxymethyl cellulose, (f) 0 to 1% by weight of non-protein hydrocolloid stabilizer different from components (a), (d) and (e), (g) 0 to less than 0.2% by weight of protein, and (h) 53 to 84% by weight of water, wherein the weight ratio of optionally methylated hydroxypropyl cellulose (d) to carboxymethyl cellulose (e) is within the range of from 1.7:1 to 3.5:1.

Abstract: A flowable or spoonable medicament, food, food ingredient or food supplement is useful for inducing satiety. It comprises a protein and a methylcellulose (MC), wherein the weight ratio w(protein)/w(MC) is at least 0.7/1.0 and the methylcellulose has anhydroglucose units joined by 1-4 linkages wherein hydroxy groups of anhydroglucose units are substituted with methyl groups such that s23/s26 is 0.36 or less, wherein s23 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 3-positions of the anhydroglucose unit are substituted with methyl groups and wherein s26 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 6-positions of the anhydroglucose unit are substituted with methyl groups.

Abstract: An article contains layers of dough and a roll-in composition, the roll-in composition contains at least two weight-percent based on total roll-in composition weight of an oleogel comprising ethyl cellulose and a triacylglycerol. A process for preparing the article includes (a) providing dough and a roll-in composition, the roll-in composition containing a mixture of ethyl cellulose and a triacylglycerol; (b) disposing the roll-in composition on the dough so as to form a layered composition containing a layer of roll-in composition on a layer of dough; and (c) folding the layered composition on itself one or more than one time to form the article. Bake the article to form a baked layered pastry.

Abstract: A flowable or spoonable medicament, food, food ingredient or food supplement is useful for inducing satiety. It comprises (a) one or more mono-, di- and/or oligosaccharides and (b) a methylcellulose, wherein the methylcellulose has anhydroglucose units joined by 1-4 linkages wherein hydroxy groups of anhydroglucose units are substituted with methyl groups such that s23/s26 is from 0.17 to 0.36, wherein s23 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 3-positions of the anhydroglucose unit are substituted with methyl groups and wherein s26 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 6-positions of the anhydroglucose unit are substituted with methyl groups.

Abstract: A stabilizer composition for food and beverage products comprises (a) from 15 to 85 weight percent of a methylcellulose, (b) from 10 to 80 weight percent of a carboxymethyl cellulose, and (c) from 5 to 20 weight percent of a carrageenan, all percentages being 5 based on the total weight of (a), (b) and (c). Food and beverage products which comprise this stabilizer composition have a good overrun and good organoleptic properties.

Abstract: A flowable or spoonable medicament, food, food ingredient or food supplement is useful for inducing satiety. It comprises (a) one or more mono-, di- and/or oligosaccharides and (b) a methylcellulose, wherein the methylcellulose has anhydroglucose units joined by 1-4 linkages wherein hydroxy groups of anhydroglucose units are substituted with methyl groups such that s23/s26 is from 0.17 to 0.36, wherein s23 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 3-positions of the anhydroglucose unit are substituted with methyl groups and wherein s26 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 6-positions of the anhydroglucose unit are substituted with methyl groups.

Abstract: A flowable or spoonable medicament, food, food ingredient or food supplement is useful for inducing satiety. It comprises a protein and a methylcellulose (MC), wherein the weight ratio w(protein)/w(MC) is at least 0.7/1.0 and the methylcellulose has anhydroglucose units joined by 1-4 linkages wherein hydroxy groups of anhydroglucose units are substituted with methyl groups such that s23/s26 is 0.36 or less, wherein s23 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 3-positions of the anhydroglucose unit are substituted with methyl groups and wherein s26 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 6-positions of the anhydroglucose unit are substituted with methyl groups.

Abstract: An edible composition comprising (a) a cellulose ether selected from (a1) methylcellulose, (a2) hydroxypropyl methylcellulose, and mixtures thereof; (b) a polysaccharide hydrocolloid selected from (b1) alginic acid, alginates and mixtures thereof, and mixtures of (b1) with (b2) a non-ionic and non-acidic polysaccharide hydrocolloid different from cellulose ethers, wherein the total amount of cellulose ether (a) and polysaccharide hydrocolloid (b) ranges from 0.01 to 9% by weight, based on the total weight of the composition, and the weight ratio of cellulose ether (a) to polysaccharide hydrocolloid (b) is within the range of from 1:8 to 8:1, and (c) water. The use of the edible composition to at least partially substitute fat in an edible product such as a dairy product is also described.

Abstract: Cellulose ethers are described herein which are useful in food compositions. In these cellulose ethers the ether substituents are methyl groups, hydroxyalkyl groups, and optionally alkyl groups being different from methyl, the cellulose ether has a DS(methyl) of from 1.65 to 2.20, an MS(hydroxyalkyl) of from 0.10 to 1.00, and hydroxy groups of anhydroglucose units are substituted with methyl groups such that [s23/s26?0.2*MS(hydroxyalkyl)] is 0.35 or less, wherein s23 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 3-positions of the anhydroglucose unit are substituted with methyl groups and wherein s26 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 6-positions of the anhydroglucose unit are substituted with methyl groups.

Abstract: The present application relates to processes for imparting improved properties to carboxymethyl cellulose, for example, a process for producing an aqueous dispersible carboxymethyl cellulose is described, comprising introducing carboxymethyl cellulose into a high shear mixer, adding at least 20 percent water by weight to the carboxymethyl cellulose without additional surface treatment additives, forming carboxymethyl cellulose agglomerates, and drying the agglomerates by non-contact drying means to form the aqueous dispersible carboxymethyl cellulose.