FOOD PRODUCTS CONTAINING BACTERIAL CELLULOSE

摘要

PURPOSE: A method and a composition are provided in the production of consumable, including food products, using compositions of bacterially produced reticulated cellulose (RC). The novel RC compositions have the property of being capable of providing desirable functionalities to foods, while used in significantly lesser amounts than are typically required for conventional cellulose-based food additives to impart similar functionalities. CONSTITUTION: Provided is a food product comprising bacterial reticulated cellulose in an amount sufficient to impart positive functional and organoleptic properties associated with foods having a higher fat content. The food product is substantially fat-free and comprises about 0.01% to about 5% (w/w) bacterial reticulated cellulose. The method of preparing a food product, comprising the steps of: (a) preparing a dispersion of bacterial reticulated cellulose; (b) activating the bacterial reticulated cellulose; (c) incorporating the activated bacterial reticulated cellulose into a food product.