Abstract: The present application relates to tartaric salt stabilizers for wine, comprising carboxymethyl cellulose agglomerates which, in dry form, readily disperse in wine without formation of lumps, and methods of stabilizing wine employing the same.

Abstract: The present invention provides a medicament or food supplement, that when ingested by an individual, forms a gel mass in the individual's stomach, said gel mass consisting essentially of methylcellulose and water, as well as methods for inducing satiety, reversibly reducing stomach void volume, and reducing caloric intake in an individual.

Abstract: The present application describes methods for reducing oil uptake of fried foods, comprising adding water to a batter mix comprising flour, at least one seasoning, optionally, a leavening agent, and granulated or agglomerated methylcellulose, provided that the methylcellulose has been granulated or agglomerated with a sufficient amount of carboxymethylcellulose as binder, to form a batter; contacting a food with the batter to prepare a battered food; and frying the battered food.