FAT-LIKE BULKING AGENT FOR AQUEOUS FOODS COMPRISING MICROCRYSTALLINE CELLULOSE AND A GALACTOMANNAN GUM

摘要

Microcrystalline cellulose intimately admixed with agalactomannan gum such as guar gum, in an aqueous mediumand then dried, preferably by spray drying, forms anovel aggregate comprising a powder whose particles arespheroidal in shape. The resulting material may beused, that is, as a low-calorie fat-like material incertain foods. Optionally, a third, edible, componentsuch as a lipophilic material, or a hydrophilicmaterial, such as a proteinaceous material or apolysaccharide, or mixtures thereof, may be incorporated inthis composition to enhance taste and/or other desiredproperties. When this composition, in colloidal form,is added to such foods as salad dressings or dairyproducts as a fat substitute, it imparts a fat-likemouth feel and consistency without the caloric value offat. In a further embodiment of this invention it hasbeen found that the spherical particles may be brokendown under high energy shear conditions to form afibrous material which, when dispersed in water, alsoimparts fat-like properties to foodstuffs.