Patent GB-961398-A (GB)
Title: Food compositions
IPC: A23L29/262
Filed: 1960-08-08
Abstract: Beverages contain cellulose crystallite aggregates viz acid-insoluble products produced by a controlled acid hydrolysis of cellulose and having a level-off degree of polymerization measured, for example, in accordance with the disclosure by O. A. Battista entitled "Hydrolysis and Crystallization of Cellulose", Ind. Eng. Chem., 1950, 42, 502-7. There may be employed the mechanically disintegrated cellulose crystallite aggregates obtained according to the method described and claimed in Specification 874,945; such aggregates preferably have a chemical purity of at least 95%, an ash content of less than 600 p.p.m., a particle size of less than 1 - 300 microns, and an average level-off degree of polymerization in the range of 15 - 375 anhydroglucose units.ALSO:An edible product of reduced caloric value includes at least one nutritive or flavour-containing ingredient and cellulose crystallite aggregates viz. acid-insoluble products produced by a controlled acid hydrolysis of cellulose and having a level-off degree of polymerization measured, for example, in accordance with the disclosure by O. A. Battista entitled "Hydrolysis and Crystallization of Cellulose," Ind. Eng. Chem., 1950, 42, 502-7. There may be employed the mechanically disintegrated cellulose crystallite aggregates obtained according to the method described and claimed in Specification 874,945; such aggregates preferably have a chemical purity of at least 95%, an ash content of less than 600 p.p.m., a particle size in the range of less than 1 to 300 microns, and an average level-off degree of polymerization in the range of 15 to 375 anhydro glucose units.  The nutritive ingredient in specific examples is as follows: (1) honey-flavoured doughnuts, (2) a dry mix for a peanut butter cookie, (3) a gel pudding, (4) a peanut butter topping, (5) salad cream dressing, (6) sausage meat, (7) cheese, (8) peanut butter, cheese, creamed coconut, molasses, honey, maple syrup, butter, lemon oil, orange oil, corn oil, hydrogenated fat, meat emulsion and bacon, (9) ice cream, (10) sherbert and (11) chocolate fudge. A very substantial number of other foods and flavour-containing ingredients receive particular mention, including baked products, potato chips, frozen malted milk, dry salad dressing components, instant coffee powder, chocolate powder, cream, jellies, chewing gum, lecithin and caviar.  Shelled nuts may be thinly coated with the powdered aggregates to improve their storage life.  A 64:36 parts by weight mixture of blue cheese and the aggregates exhibited enhanced preservation.ALSO:A laxative includes cellulose crystallite aggregates, viz acid-insoluble products produced by a controlled acid hydrolysis of cellulose and having a level-off degree of polymerization measured, for example, in accordance with the disclosure by O. A. Battista, entitled "Hydrolysis and Crystallisation of Cellulose," Ind. Eng. Chem., 1950, 42, 502-7. There may be employed the mechanically disintegrated cellulose crystallite aggregates obtained according to the method described and claimed in Specification 874,945; such aggregates preferably have a chemical purity of at least 95%, an ash content of less than 600 p.p.m., a particle size in the range of less than 1 to 300 microns, and an average level-off degree of polymerization in the range of 15 to 375 anhydroglucose units.  The crystal aggregates may be incorporated in chewing-gum bases.