| 摘要 |
A food product containing microfibrillated cellulose is prepared by mixing together an edible liquid which swells cellulose, a food additive and fibrous cellulose to form a liquid suspension. The suspension is repeatedly passed through a small diameter orifice in which the mixture is subjected to a pressure drop of at least 3000 psig and a high velocity shearing action followed by a high velocity decelerating impact. The process converts the cellulose into microfibrillated cellulose and forms a stable homogeneous suspension of the microfibrillated cellulose, liquid and food additive. |
