Use of parenchymal cell cellulose to improve comestibles

Details Use of parenchymal cell cellulose to improve comestibles Use of parenchymal cell cellulose to improve comestibles

C - Chemistry, Metallurgy

08

B

99/1, 260/214, 1

C08B 1/00 (2006.01) A21D 2/18 (2006.01) A23C 13/12 (2006.01) A23G 3/34 (2006.01) A23G 9/32 (2006.01) A23L 1/00 (2006.01) A23L 1/0534 (2006.01) A23L 1/24 (2006.01) A23L 1/314 (2006.01) A23L 2/52 (2006.01) A61K 8/73 (2006.01) A61Q 5/06 (2006.01) A61Q 19/00 (2006.01) C08B 37/14 (2006.01)

Patent

CA 1334920

Improved comestibles including foods, drugs and cosmetics are provided incorporating parenchymal cell cellulose. Improved properties including physicochemical, rheological and nutritional properties result from such incorporation. Stabilized dispersions, emulsions, foams and frozen materials can preferably be provided through employment of the preferred embodiments.

569379

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