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

摘要

New cellulosic materials derived from pulps having an ISO brightness of from 80 to about 90 are disclosed. The celluloses substantia lly match the color of the food products admixed therewith to provide food produ cts such as sauces, emulsions, frozen desserts, reduced fat products and the like with substantially uniform color. The invention also i ncludes substantially non-agglomerating particulate chee se products such as grated or shredded cheese in admixture with cellulose deriv ed from a pulp having the ISO qualities described above. The cellulose is present in an amount which is sufficient to substantially p revent agglomeration of the particulate cheese product y et is sensorially undetected. Other aspects of the invention include methods of pr eparing the liquid, semi-solid or frozen food products c ontaining the selected cellulose as well as methods of preparing the substantially non -agglomerating cheese product.