Abstract: An edible composition consisting of (a) natural gum comprising a polysaccharide hydrocolloid (a1) containing mannose repeating units; (b) carrageenan; (c) cellulose ether, and optionally (d) water, wherein the weight ratio of carrageenan (b) to polysaccharide hydrocolloid (a1) ranges from 0.4:1 to 1.4:1 and the weight ratio of cellulose ether (c) to polysaccharide hydrocolloid (a1) is at least 0.02:1; its use in an edible product; and the edible product, typically sausage, comprising the edible composition.

Abstract: Provided is a composition for improving frozen dough comprising, by weight based on the weight of said composition: (a) 5% to 20% one or more cellulosic compound selected from the group consisting of one or more hydroxypropyl methylcelluloses, one or more methylcelluloses, and mixtures thereof; (b) 0.01% to 1% cellulase; (c) 5% to 30% one or more glyceride emulsifiers; (d) 0.1% to 2% one or more coenzyme selected from the group consisting of glucoamylase, ?-amylase, and mixtures thereof; (e) 0.1% to 0.5% one or more antioxidant; (f) 5% to 20% one or more hydrocolloid materials; (g) 26.5% to 80% gluten. Also provided is a method of improving dough and an improved dough composition.

Abstract: Compositions comprise a highly miscible polymer blend of at least one cellulose derivative and at least one polysiloxane additive of formula [R1R2R3SiO0.5]a[R4R5SiO]b[R6SiO1.5]c[SiO2]d, wherein the substituents R1, R2, R3, R4, R5 and R6 each independently represents a hydrocarbon group or a functional group selected from a hydroxyl group, an acyloxy group or an alkoxy group, and may be the same or different from each other with respect to each individual silicon atom, and 0?a?0.4, 0.01?b?0.99, 0.01?c?0.99, 0?d?0.3, under the proviso that at least one hydrocarbon group and at least one functional group are present and a+b+c+d=1.

Abstract: A whippable topping composition comprising: (a) water-soluble carbohydrates, (b1) hydrogenated vegetable fat, (b2) optionally milk fat, (c) an emulsifier formulation having an HLBFormulation value of less than 9, (d1) a first hydroxypropyl methylcellulose, (d2) a second hydroxypropyl methylcellulose, (e) protein, (f) optionally a non-protein hydrocolloid stabilizer, and (g) water, wherein the weight ratio of first hydroxypropyl methylcellulose (d1) to second hydroxypropyl methylcellulose (d2) is within the range of from 3:1 to 13:1.

Abstract: An edible composition consisting of (a) natural gum comprising a polysaccharide hydrocolloid (a1) containing mannose repeating units; (b) carrageenan; (c) cellulose ether, and optionally (d) water, wherein the weight ratio of carrageenan (b) to polysaccharide hydrocolloid (a1) ranges from 0.4:1 to 1.4:1 and the weight ratio of cellulose ether (c) to polysaccharide hydrocolloid (a1) is at least 0.02:1; its use in an edible product; and the edible product, typically sausage, comprising the edible composition.

Abstract: Compositions comprise a highly miscible polymer blend of at least one cellulose derivative and at least one polysiloxane additive of formula [R1R2R3SiO0.5]a[R4R5SiO]b[R6SiO1.5]c[SiO2]d, wherein the substituents R1, R2, R3, R4, R5 and R6 each independently represents a hydrocarbon group or a functional group selected from a hydroxyl group, an acyloxy group or an alkoxy group, and may be the same or different from each other with respect to each individual silicon atom, and 0?a?0.4, 0.01?b?0.99, 0.01?c?0.99, 0?d?0.3, under the proviso that at least one hydrocarbon group and at least one functional group are present and a+b+c+d=1.