STABILIZER BASED ON MICROCRYSTALLINE CELLULOSE FOR DRINK AND DRESSING FORMULATIONS

A stabilizer system, useful for presenting a drink, such as milk-shake, or a food dressing, comprises a microcrystalline cellulose-containing component, a water binder, such as a starch and an elasticizer system. The method of using the stabilizer system provides simulated milk and milk-shake-like b...

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Bibliographische Detailangaben
Hauptverfasser:	POTTER, MARIANNE, DOROTHY, BEST, ERIC, THOMAS
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	A stabilizer system, useful for presenting a drink, such as milk-shake, or a food dressing, comprises a microcrystalline cellulose-containing component, a water binder, such as a starch and an elasticizer system. The method of using the stabilizer system provides simulated milk and milk-shake-like beverages, with many of the desirable body and textural characteristics of real milk or ice cream based milk-shakes, but without using ice cream. It also provides concentrates for preparing creamy dressings for use as complements to foods. L'invention porte sur un système stabilisateur servant à la présentation de boissons telles que du lait frappé ou de sauces comprenant un composant microcristallin à base de cellulose, un liant aqueux par exemple de l'amidon, et un système élastifiant, et sur le procédé d'utilisation dudit stabilisateur pour produire des boissons telles que du simili lait ou du simili lait frappé qui présentent nombre des caractéristiques souhaitables de corps et de texture du lait réel ou des laits frappés à base de crèmes glacées, mais sans utilisation de crèmes glacées. L'invention porte également sur des concentrés servant à préparer des sauces onctueuses servant de complément alimentaire.