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

• US 9,826,763 B2
• Filed: 10/04/2012
• Issued: 11/28/2017
• Est. Priority Date: 10/05/2011
• Status: Active Grant

• Current Assignee: International N&H USA Incorporated
• Original Assignee: FMC Corporation
• Inventors: Tan, Zheng, Lynch, Maurice Gerard, Sestrick, Michael, Yaranossian, Nadia
• Primary Examiner(s): Kwon, Brian-Yong
• Assistant Examiner(s): Rosenthal, Andrew S
• Application Number:
  US14/349,186
• Publication Number:
  US 20140370180A1
• Time in Patent Office: 1,881 Days
• CPC Class Codes: A23C 9/1544 Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
• CPC Class Codes: A23L 19/09 Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks A23L19/01, A23L19/10, A23L27/63 and A23L21/00 take precedence
• CPC Class Codes: A23L 29/206 of vegetable origin
• CPC Class Codes: A23L 29/262 Cellulose; Derivatives thereof, e.g. ethers
• CPC Class Codes: A23P 30/20 Extruding
• CPC Class Codes: A61K 2800/10 General cosmetic use
• CPC Class Codes: A61K 2800/52 Stabilizers
• CPC Class Codes: A61K 8/731 Cellulose; Quaternized cellulose derivatives
• CPC Class Codes: A61Q 19/00 Preparations for care of the skin
• CPC Class Codes: C08L 1/04 Oxycellulose; Hydrocellulose , e.g. microcrystalline cellulose
• CPC Class Codes: C08L 1/286 substituted with acid radicals, e.g. carboxymethyl cellulose [CMC] C08L1/282 takes precedence
• CPC Class Codes: C09K 23/018 Mixtures of two or more different organic oxygen-containing compounds

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.

Claims

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.

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

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.