Stabilizer composition of microcrystalline cellulose and carboxymethylcellulose, method for making, and uses

Patent metadata

Field	Value
Publication number	US-9826763-B2
Application number	US-201214349186-A
Country	US
Kind code	B2
Filing date	Oct 4, 2012
Priority date	Oct 5, 2011
Publication date	Nov 28, 2017
Grant date	Nov 28, 2017

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.

First claim

What is claimed is:

1. A stabilizer composition comprising
a. microcrystalline cellulose (MCC), and
b. a mixture of a first carboxymethyl cellulose (CMC) having a DS of 0.45-0.85 in an amount of 5% to 25% by weight of the total composition and a second carboxymethyl cellulose having a DS of 0.9-1.5 in an amount of 2%-20% by weight of the total composition,

wherein the MCC of part (a) and the CMC of part (b) are present in a ratio of from 50:50 to 95:5 (MCC:CMC), and wherein the stabilizer composition has an initial viscosity of at least 750 cps, a set-up viscosity of at least 3200 cps, and a set-up gel strength G′ of at least 20 Pa when dispersed in water at 2.6% solids concentration;
and wherein the composition is made by the following sequential process steps:
1. co-extruding a microcrystalline cellulose wetcake with a first carboxymethyl cellulose having a DS of 0.45-0.85 for sufficient attrition and interaction;
2. either
i) blending a second carboxymethyl cellulose having a DS of 0.9-1.5 into the product of step 1, followed by extruding; or
ii) preparing a water dispersion comprising the microcrystalline cellulose:carboxymethyl cellulose extrudate of step 1 and a second carboxymethyl cellulose having a DS of 0.9-1.5; and

3. drying the product of step 2.

2. An edible food product comprising the stabilizer composition of claim 1 .

3. The food product of claim 2 further comprising at least one food selected from the group consisting of fruit, vegetable, grain, nut, meat, and dairy foods.

4. The food product of claim 3 in the form of an emulsion, beverage, sauce, soup, syrup, dressing, film, frozen dessert, cultured food, bakery filling, bakery cream, ultra high temperature and retort processed protein and nutritional beverage, ultra high temperature processed low pH protein-based beverage, ultra high temperature Ca-fortified beverage, high temperature and retort processed milk cream, aerated dairy food system, and aerated non-dairy food system.

5. A stabilizer composition comprising
a. microcrystalline cellulose;
b. a carboxymethyl cellulose having a DS of 0.45-0.85 in an amount of 5%-25% by weight of the composition; and
c. at least one additional hydrocolloid in an amount of 5%-50% by weight of the composition;
wherein the stabilizer composition has an initial viscosity of at least 750 cps, a set-up viscosity of at least 3200 cps, and a set-up gel strength G′ of at least 20 Pa when dispersed in water at 2.6% solids concentration;
wherein the composition is made by the following sequential process steps:
I. co-extruding a microcrystalline cellulose wetcake with a carboxymethyl cellulose having a DS of 0.45-0.85 in an amount of 5%-25% by weight of the composition for sufficient attrition and interaction;
ii. either
(a) preparing a water dispersion comprising the microcrystalline cellulose:carboxymethyl cellulose extrudate of step i and at least one additional hydrocolloid; or
(b) blending in at least one additional hydrocolloid to the product of step i., then extruding the admixture; and
iii. drying the product of step ii.

6. The stabilizer composition of claim 5 wherein the at least one additional hydrocolloid is selected from the group consisting of starches and modified starches, water-soluble and water-dispersible gums, polysaccharides, and synthetic polymers, pectins, low DS carboxymethyl cellulose, high DS carboxymethyl cellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, alginate, karaya gum, xanthan gum, arabic gum, gellan gum, PGA, carrageenan, tragacanth, galactomannans, Konjac glucommanans, tamarind seed gum, and mixtures thereof.

7. An edible food product comprising the stabilizer composition of claim 5 .

8. The food product of claim 7 further comprising at least one food selected from the group consisting of fruit, vegetable, grain, nut, meat, and dairy foods.

9. The food product of claim 8 in the form of an emulsion, beverage, sauce, soup, syrup, dressing, film, frozen dessert, cultured food, bakery filling, bakery cream, ultra high temperature and retort processed protein and nutritional beverage, ultra high temperature processed low pH protein-based beverage, ultra high temperature Ca-fortified beverage, high temperature and retort processed milk cream, aerated dairy food system, and aerated non-dairy food system.

10. An industrial suspension comprising a composition comprising microcrystalline cellulose, a first water-soluble carboxymethylcellulose having a degree of substitution of 0.45 to 0.85, and a second water-soluble carboxymethylcellulose having a degree of substitution of 0.9 to 1.5, wherein the weight ratio of the microcrystalline cellulose and the carboxymethyl cellulose is from 95:5 to 70:30, wherein upon dispersion in water at 2.6% solids the stabilizer composition has an initial viscosity of at least 750 cps, a set-up viscosity of at least 3200 cps, and a set-up gel strength G′ of at least 20 Pa, and wherein the stabilizing suspension is adapted for use in a pharmaceutical product, a nutraceutical product, a cosmetic product, a personal care product, a consumer product, an agricultural product, or a chemical formulation;
and wherein the composition is made by the following sequential process steps:
1. co-extruding a microcrystalline cellulose wetcake with a first carboxymethyl cellulose having a DS of 0.45-0.85 for sufficient attrition and interaction;
2. either
i) blending a second carboxymethyl cellulose having a DS of 0.9-1.5 into the product of step 1, followed by extruding; or
ii) preparing a water dispersion comprising the microcrystalline cellulose:carboxymethyl cellulose extrudate of step 1 and a second carboxymethyl cellulose having a DS of 0.9-1.5; and

3. drying the product of step 2.

11. The industrial suspension of claim 10 wherein the carboxymethylcellulose is sodium carboxymethyl cellulose.

12. An edible food product comprising the stabilizer composition of claim 1 .

Assignees

• Tan Zheng
• Lynch Maurice Gerard
• Sestrick Michael
• Yaranossian Nadia
• Fmc Corp

Inventors

• Tan Zheng
• Lynch Maurice Gerard
• Sestrick Michael
• Yaranossian Nadia

Classifications

• A61K2800/52

  Stabilizers · CPC title

• A61K8/731

  Cellulose; Quaternized cellulose derivatives · CPC title

• A61Q19/00

  Preparations for care of the skin · CPC title

• A23P30/20

  Extruding · CPC title

• A61K2800/10

  General cosmetic use · CPC title