Water retention capacity and viscosity effect of powdered cellulose
Powdered cellulose is a natural beta-1,4-glucan polymer. It is 99% total dietary fiber (dwb) and has many uses as a low-calorie food ingredient. Depending on its fiber length, cellulose can retain 3.5 to 10 times its weight in water. Temperature and pH exerted small effects on water rentention capac...
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| Veröffentlicht in: | Journal of food science 1991-11, Vol.56 (6), p.1682-1684 |
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| container_end_page | 1684 |
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| container_issue | 6 |
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| container_title | Journal of food science |
| container_volume | 56 |
| creator | Ang, J.F. (Fiber Sales and Development, Berlin, NH) |
| description | Powdered cellulose is a natural beta-1,4-glucan polymer. It is 99% total dietary fiber (dwb) and has many uses as a low-calorie food ingredient. Depending on its fiber length, cellulose can retain 3.5 to 10 times its weight in water. Temperature and pH exerted small effects on water rentention capacity. A powdered cellulose with a 110-micron fiber length significantly increased viscosity. Its ability to increase viscosity was further magnified in solutions containing low amounts of stabilizers. This fiber may act synergistically with other stabilizers to increase viscosity |
| doi_str_mv | 10.1111/j.1365-2621.1991.tb08670.x |
| format | Article |
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(Fiber Sales and Development, Berlin, NH)</creator><creatorcontrib>Ang, J.F. (Fiber Sales and Development, Berlin, NH)</creatorcontrib><description>Powdered cellulose is a natural beta-1,4-glucan polymer. It is 99% total dietary fiber (dwb) and has many uses as a low-calorie food ingredient. Depending on its fiber length, cellulose can retain 3.5 to 10 times its weight in water. Temperature and pH exerted small effects on water rentention capacity. A powdered cellulose with a 110-micron fiber length significantly increased viscosity. Its ability to increase viscosity was further magnified in solutions containing low amounts of stabilizers. This fiber may act synergistically with other stabilizers to increase viscosity</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1991.tb08670.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>ALIMENTOS ; CAPACIDAD DE RETENCION DE AGUA ; CAPACITE DE RETENTION D'EAU ; CELLULOSE ; CELULOSA ; Food additives ; INGREDIENT ; INGREDIENTES ; low-calorie ; POLVOS (FORMULACIONES) ; POUDRE ; PRODUIT ALIMENTAIRE ; PROPIEDADES FISICO-QUIMICAS ; PROPRIETE PHYSICOCHIMIQUE ; thickening-agent ; VISCOSIDAD ; VISCOSITE ; viscosity ; water-retention</subject><ispartof>Journal of food science, 1991-11, Vol.56 (6), p.1682-1684</ispartof><rights>Copyright Institute of Food Technologists Nov 1991</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4042-7fcc60133c6f43f980dfdc0dd0ff0f6a0b9db546d12f3b3479cb8fe1a3930e603</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1991.tb08670.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1991.tb08670.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids></links><search><creatorcontrib>Ang, J.F. 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This fiber may act synergistically with other stabilizers to increase viscosity</description><subject>ALIMENTOS</subject><subject>CAPACIDAD DE RETENCION DE AGUA</subject><subject>CAPACITE DE RETENTION D'EAU</subject><subject>CELLULOSE</subject><subject>CELULOSA</subject><subject>Food additives</subject><subject>INGREDIENT</subject><subject>INGREDIENTES</subject><subject>low-calorie</subject><subject>POLVOS (FORMULACIONES)</subject><subject>POUDRE</subject><subject>PRODUIT ALIMENTAIRE</subject><subject>PROPIEDADES FISICO-QUIMICAS</subject><subject>PROPRIETE PHYSICOCHIMIQUE</subject><subject>thickening-agent</subject><subject>VISCOSIDAD</subject><subject>VISCOSITE</subject><subject>viscosity</subject><subject>water-retention</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1991</creationdate><recordtype>article</recordtype><recordid>eNqVkE1r20AQhpfQQN00f6AnkbvUGe16pe0pxanThNAQkmDoZVjtR5CreN1dubH_fSUUcs9choHnfQcexs4QChzm67pALud5KUssUCks-gZqWUGxP2IzrOaQ81rgBzYDKMscUVQf2aeU1jDeXM7YYqV7F7Poerfp27DJjN5q0_aHTG9s9q9NJqTxct4702fBZ9vwYl10NjOu63ZdSO4zO_a6S-70dZ-wx-WPh8XP_Ob28mrx_SY3AkSZV94YCci5kV5wr2qw3hqwFrwHLzU0yjZzIS2WnjdcVMo0tXeoueLgJPATdjb1bmP4u3Opp3XYxc3wklAJAVKVcoC-TZCJIaXoPG1j-6zjgRBodEZrGp3R6IxGZ_TqjPZD-HwKv7SdO7wjSdfLi3uUdTlU5FNFm3q3f6vQ8Q_JildzWv26pLu737gU6oJWA_9l4r0OpJ9im-jxXmENFdb8P1CljEA</recordid><startdate>199111</startdate><enddate>199111</enddate><creator>Ang, J.F. 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(Fiber Sales and Development, Berlin, NH)</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Water retention capacity and viscosity effect of powdered cellulose</atitle><jtitle>Journal of food science</jtitle><date>1991-11</date><risdate>1991</risdate><volume>56</volume><issue>6</issue><spage>1682</spage><epage>1684</epage><pages>1682-1684</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Powdered cellulose is a natural beta-1,4-glucan polymer. It is 99% total dietary fiber (dwb) and has many uses as a low-calorie food ingredient. Depending on its fiber length, cellulose can retain 3.5 to 10 times its weight in water. Temperature and pH exerted small effects on water rentention capacity. A powdered cellulose with a 110-micron fiber length significantly increased viscosity. Its ability to increase viscosity was further magnified in solutions containing low amounts of stabilizers. This fiber may act synergistically with other stabilizers to increase viscosity</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1991.tb08670.x</doi><tpages>3</tpages></addata></record> |
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| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 1991-11, Vol.56 (6), p.1682-1684 |
| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_proquest_journals_194406926 |
| source | Wiley Online Library Journals Frontfile Complete |
| subjects | ALIMENTOS CAPACIDAD DE RETENCION DE AGUA CAPACITE DE RETENTION D'EAU CELLULOSE CELULOSA Food additives INGREDIENT INGREDIENTES low-calorie POLVOS (FORMULACIONES) POUDRE PRODUIT ALIMENTAIRE PROPIEDADES FISICO-QUIMICAS PROPRIETE PHYSICOCHIMIQUE thickening-agent VISCOSIDAD VISCOSITE viscosity water-retention |
| title | Water retention capacity and viscosity effect of powdered cellulose |
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