NEW CELLULOSIC MATERIALS FOR INCORPORATION INTO FOOD PRODUCTS AND METHODS OF MAKING SAME

摘要

New cellulosic materials derive from pulps having an ISO brightness of from 80 to about 90 are disclosed. The celluloses substantially match the color of the food products admixed therewith to provide food products such as sauces, emulsions, frozen desserts, reduced fat products and the like with substantially uniform color. The invention also includes substantially non-agglomerating particulate cheese products such as grated or shredded cheeses in admixture with cellulose derived from a pulp having the ISO qualities described above. The cellulose is present in an amount which is sufficient to substantially prevent agglomeration of the particulate cheese product yet is sensorially undetected. Other aspects of the invention include methods of preparing the liquid, semi-solid or frozen food products containing the selected cellulose as well as methods of preparing the substantially non-agglomerating cheese product.