WATER-DISPERSIBLE COMPOSITIONS FOR FOOD APPLICATIONS

摘要

A method of making a water-dispersible composition comprises coprocessing a microcrystalline cellulose wetcake and at least one starch by co- attrition to form an admixture comprising colloidal microcrystalline cellulose and said at least one starch. The admixture is subsequently dried. Optionally, the admixture may be combined with an additional hydrocolloid, such as a galactomannan, before or after drying. A dried colloidal microcrystalline cellulose composition may then be dispersed in an aqueous media to form the food/beverage product. In particular, the composition may be dispersed in an aqueous media containing, for example, a protein to form a low pH beverage composition.