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: A non-fat edible plastic dispersion which has rheological properties similar to solid margarine or squeezable margarine. The plastic dispersion includes a fat mimetic selected from the group consisting of gelling type maltodextrins, starch modified by acid hydrolysis to remove amorphous regions therefrom and branched chain amylopectin starch and inulin.

Abstract: In one aspect of the invention, a method is provided for manufacture of an edible fat containing product which is a water-in-oil emulsion having discrete droplets of an oil-in-water emulsion dispersed therein. The method includes the steps of providing an oil-in-water emulsion at a temperature where the oil phase is liquid. A separate water-in-oil emulsion is provided at a temperature wherein the oil phase is liquid. The water-in-oil emulsion is cooled to a temperature such that at least about 5% of the oil phase is crystallized. The oil-in-water emulsion is combined with the water-in-oil emulsion and the combined emulsions are immediately cooled with agitation so that the oil phase of the water-in-oil emulsion substantially crystallizes to entrap discrete droplets of the oil-in-water emulsion.

Abstract: Substantially fat-free cheese slice products and methods for manufacturing such products, comprising less than about 1.67 weight percent fat.

Abstract: The present invention is directed to a method for preparing a low fat or substantially fat-free food product such as pourable dressings and viscous dressings. The method includes the steps of heating and repeatedly shearing at least two times an aqueous dispersion consisting of from about 3 to about 10 weight percent of microcrystalline cellulose and from about 90 to about 97 weight percent water. The shearing occurs in a high shear zone having a pressure drop of at least 12,000 psi and the shearing is sufficient to fragment the microcrystalline cellulose to submicron sized microcrystalline cellulose fragments.