Abstract: Embodiments of the present description provide methods for increasing the concentration of carboxymethylcellulose alkali solutions that are particularly suitable for use in a high solids paper coating, barrier materials, etc. Generally described, the method includes dissolving carboxymethylcellulose (CMC) and an alkali salt in water to obtain an alkali solution of CMC. The CMC desirably has a degree of substitution less than about 0.9. The alkali solution of CMC includes CMC in a concentration greater than about 9.8% by weight, has a pH from about 7.5 to about 11, and is characterized as having a viscosity of less than about 5,000 mPa.

Abstract: Embodiments of the present description provide methods for increasing the concentration of carboxymethylcellulose alkali solutions that are particularly suitable for use in a high solids paper coating, barrier materials, etc. Generally described, the method includes dissolving carboxymethylcellulose (CMC) and an alkali salt in water to obtain an alkali solution of CMC. The CMC desirably has a degree of substitution less than about 0.9. The alkali solution of CMC includes CMC in a concentration greater than about 9.8% by weight, has a pH from about 7.5 to about 11, and is characterized as having a viscosity of less than about 5,000 mPa.

Abstract: Embodiments of the present description provide methods for increasing the concentration of carboxymethylcellulose alkali solutions that are particularly suitable for use in a high solids paper coating, barrier materials, etc. Generally described, the method includes dissolving carboxymethylcellulose (CMC) and an alkali salt in water to obtain an alkali solution of CMC. The CMC desirably has a degree of substitution less than about 0.9. The alkali solution of CMC includes CMC in a concentration greater than about 9.8% by weight, has a pH from about 7.5 to about 11, and is characterized as having a viscosity of less than about 5,000 mPa.

Abstract: Beverages are provided having enhanced colloidal stability using a low calcium sensitive (calcium stable) high acyl gellan gum. The low calcium sensitive high acyl gellan gum has superior suspension performance for colloidal stability compared to other high acyl gellan gums. The low calcium sensitive high acyl gellan gum is prepared by adjusting the pH of a gellan fermentation broth (polymer solution) prior to pasteurization and reducing the pasteurization hold time compared to conventional pH levels and hold times.

Abstract: A low calcium sensitive (calcium stable) high acyl gellan gum is prepared for enhanced colloidal stability in beverages. The low calcium sensitive high acyl gellan gum has superior suspension performance for colloidal stability compared to other high acyl gellan gums. The low calcium sensitive high acyl gellan gum is prepared by adjusting the pH of a gellan fermentation broth (polymer solution) prior to pasteurization and reducing the pasteurization hold time compared to conventional pH levels and hold times.

Abstract: Mildly acidic milk and soy beverages and methods for preparation of mildly acidic milk and soy beverages are provided herein. The acidified milk and soy beverages generally comprise a milk product and a stabilizer system at a mildly acidic pH in the range of about 5.0 to about 6.0. In particular embodiments, the beverage further comprises one or more components to provide a fruit flavor to the acidified milk beverage. In embodiments, the acidified milk and soy beverages comprise a milk product in an amount sufficient to provide milk protein and/or soy protein in the beverage in an amount from about 0.25% by weight to about 4.0% by weight of the beverage and a stabilizer system comprising a carrageenan component and optionally a high acyl gellan gum. The carrageenan component desirably comprises a mildly extracted kappa-iota copolymer with minimal alkaline modification.

Abstract: A low calcium sensitive (calcium stable) high acyl gellan gum is prepared for enhanced colloidal stability in beverages. The low calcium sensitive high acyl gellan gum has superior suspension performance for colloidal stability compared to other high acyl gellan gums. The low calcium sensitive high acyl gellan gum is prepared by adjusting the pH of a gellan fermentation broth (polymer solution) prior to pasteurization and reducing the pasteurization hold time compared to conventional pH levels and hold times.

Abstract: Mildly acidic milk and soy beverages and methods for preparation of mildly acidic milk and soy beverages are provided herein. The acidified milk and soy beverages generally comprise a milk product and a stabilizer system at a mildly acidic pH in the range of about 5.0 to about 6.0. In particular embodiments, the beverage further comprises one or more components to provide a fruit flavor to the acidified milk beverage. In embodiments, the acidified milk and soy beverages comprise a milk product in an amount sufficient to provide milk protein and/or soy protein in the beverage in an amount from about 0.25% by weight to about 4.0% by weight of the beverage and a stabilizer system comprising a carrageenan component and optionally a high acyl gellan gum. The carrageenan component desirably comprises a mildly extracted kappa-iota copolymer with minimal alkaline modification.

Abstract: A gelatin-free gummy confection comprising the combination of gellan gum and nu-carrageenan, nu-/iota-carrageenan or both. The gellan gum and nu-carrageenan, nu-/iota-carrageenan or both, provides a firm, resilient, gelatin-like texture in a gelatin-free gummy confection.

Abstract: Emulsifiers are co-processed with a carrier to produce a fine powder. The fine powder is added to the dry mix portion of full-fat baked good formulations, such as full-fat yellow layer cake formulations. Compared to the addition of dry dairy protein and powdered emulsifiers separately, batter aeration is enhanced, cake volume is increased, a finer and more even crumb structure with softer texture is produced, and storage qualities are improved.

Abstract: A gelatin-free gummy confection comprising the combination of gellan gum and nu-carrageenan, nu-/iota-carrageenan or both. The gellan gum and nu-carrageenan, nu-/iota-carrageenan or both, provides a firm, resilient, gelatin-like texture in a gelatin-free gummy confection.