Abstract: The subject matter of this invention is a composition and method of making a water-dispersible, stabilizing colloidal microcrystalline cellulose:carboxymethylcellulose composition. The method of making the composition does not require a salt solution as an anti-slip agent.

Abstract: The subject matter of this invention is a composition and method of making a water-dispersible, stabilizing colloidal microcrystalline cellulose:carboxymethylcellulose composition. The method of making the composition does not require a salt solution as an anti-slip agent.

Abstract: The subject matter of this invention is a composition and method of making a water-dispersible, stabilizing colloidal microcrystalline cellulose:xarboxymethylcellulose composition. The method of making the composition does not require a salt solution as an anti-slip agent.

Abstract: The present invention is directed to a co-attrited stabilizer composition comprising: a) microcrystalline cellulose in an amount of from 20%-90% by weight of the composition; b) a hydrocolloid in an amount of from 5%-50% by weight of the composition, wherein the hydrocolloid is selected from at least one member of the group consisting of carboxymethyl cellulose having a degree of substitution of at least 0.95, pectin, alginate, carrageenan, xanthan gum, agar gum, wellan gum, or gellan gum; and c) a starch in an amount of from 5%-50% by weight of the composition, wherein the stabilizer composition has a gel strength (G?) of at least 25 Pa when measured after 24 hours in a 2.6% solids water dispersion at 20° C. The composition is useful as a stabilizer, particularly in food and beverage products.

Abstract: The present invention provides a food product in which gelatins are replaced with a texturizer composition comprising a low viscosity iota carrageenan. The present invention also provides a method for replacing gelatins in a food product with a texturizer composition comprising low viscosity iota carrageenan. In preferred embodiments, the invention provides a gelled confectionery containing a texturizer composition comprising low viscosity iota carrageenan, which allows the partial or full replacement of gelatin in the composition.

Abstract: The present invention is directed to a co-attrited stabilizer composition comprising: (i) microcrystalline cellulose and (ii) carboxymethyl cellulose, wherein the carboxymethyl cellulose has a degree of substitution of from 0.95-1.5 and a viscosity of less than 100 cps. The composition is useful as a stabilizer, particularly, in food and pharmaceutical applications.

Abstract: The subject matter of this invention is a composition and method of making a water-dispersible, stabilizing colloidal microcrystalline cellulose:xarboxymethylcellulose composition. The method of making the composition does not require a salt solution as an anti-slip agent.

Abstract: The present invention is directed to a co-attrited stabilizer composition comprising: a) microcrystalline cellulose in an amount of from 20%-90% by weight of the composition; b) a hydrocolloid in an amount of from 5%-50% by weight of the composition, wherein the hydrocolloid is selected from at least one member of the group consisting of carboxymethyl cellulose having a degree of substitution of at least 0.95, pectin, alginate, carrageenan, xanthan gum, agar gum, wellan gum, or gellan gum; and c) a starch in an amount of from 5%-50% by weight of the composition, wherein the stabilizer composition has a gel strength (G?) of at least 25 Pa when measured after 24 hours in a 2.6% solids water dispersion at 20° C. The composition is useful as a stabilizer, particularly in food and beverage products.