초록 ▼

A stabilizer composition, useful for reduced fat frozen desserts and whipped toppings, containing, as a first component, microcrystalline cellulose coprocessed with guar and, as a second component, microcrystalline cellulose coprocessed with carboxymethylcellulose. The method of using the stabilizer

A stabilizer composition, useful for reduced fat frozen desserts and whipped toppings, containing, as a first component, microcrystalline cellulose coprocessed with guar and, as a second component, microcrystalline cellulose coprocessed with carboxymethylcellulose. The method of using the stabilizer composition provides reduced fat food products, particularly products with less than ten percent fat, with many of the desirable body and textural characteristics of full-fat products.

대표청구항 ▼

[ What is claimed is:] [1.] A stabilizer composition, useful for stabilizing food product formulations comprising(a) microcrystalline cellulose (MCC) coprocessed with guar having a weight ratio of MCC to guar of from about 90:10 to about 80:20;(b) MCC coprocessed with carboxymethylcellulose (CMC) ha

[ What is claimed is:] [1.] A stabilizer composition, useful for stabilizing food product formulations comprising(a) microcrystalline cellulose (MCC) coprocessed with guar having a weight ratio of MCC to guar of from about 90:10 to about 80:20;(b) MCC coprocessed with carboxymethylcellulose (CMC) having a weight ratio of MCC to CMC of from about 90:10 to about 80:20; and(c) one or more water soluble hydrocolloid(s), wherein the MCC coprocessed with guar is present in an amount of from about 50 to about 80 weight percent and the MCC coprocessed with CMC is present in an amount of from about 20 to about 50 weight percent, based on the weight of the stabilizer composition.