A stabilizer composition for food and beverage products comprises (a) from 15 to 85 weight percent of a methylcellulose, (b) from 10 to 80 weight percent of a carboxymethyl cellulose, and (c) from 5 to 20 weight percent of a carrageenan, all percentages being based on the total weight of (a), (b) and (c).

Food and beverage products which comprise this stabilizer composition have a good overrun and good organoleptic properties.

A stabilizer composition for food and beverage products comprises (a) from 15 to 85 weight percent of a methylcellulose, (b) from 10 to 80 weight percent of a carboxymethyl cellulose, and (c) from 5 to 20 weight percent of a carrageenan, all percentages being based on the total weight of (a), (b) and (c).

Food and beverage products which comprise this stabilizer composition have a good overrun and good organoleptic properties.

The present invention relates to a process for forming a functionalised dietary fibre comprising admixing an enzyme and an aqueous suspension of dietary fibre, wherein said dietary fibre is at a D.sub.50 particle size distribution of less than 30 microns after degradation by the enzyme and comprises less than 25 wt. % soluble fibres and at least 40% wt. % cellulose; denaturing said enzyme to form a functionalised, amphiphilic dietary fibre with adsorbed enzyme. The present invention further relates to a Pickering particle comprising a functionalised dietary fibre and denatured enzyme and the use of the functionalised dietary fibre and denatured enzyme according to present invention or the Pickering particle according to the present invention to stabilize an emulsion.

The present invention relates to a process for forming a functionalised dietary fibre comprising admixing an enzyme and an aqueous suspension of dietary fibre, wherein said dietary fibre is at a D.sub.50 particle size distribution of less than 30 microns after degradation by the enzyme and comprises less than 25 wt. % soluble fibres and at least 40% wt. % cellulose; denaturing said enzyme to form a functionalised, amphiphilic dietary fibre with adsorbed enzyme. The present invention further relates to a Pickering particle comprising a functionalised dietary fibre and denatured enzyme and the use of the functionalised dietary fibre and denatured enzyme according to present invention or the Pickering particle according to the present invention to stabilize an emulsion.

Provided is an oil composition comprising, by weight based on the weight of the composition, (a) 2-12% of one or more ethylcellulose polymers; (b) 2-12% of an additive selected from the group consisting of one or more fatty acids, one or more monoglycerides of fatty acids, one or more diglycerides of fatty acids, and mixtures thereof; (c) 2-12% of one or more starch; and (d) 64-94% of one or more oils. Also provided is a margarine-type composition and a puff pastry composition, both comprising ethylcellulose polymer, an additive (b), and starch.

Disclosed herein is an anticaking agent for cheese, comprising one or more dairy ingredients; and one or more non-dairy ingredients. When applied the anticaking agent is applied to a divided cheese, it has low visibility on the divided cheese, prevents caking of the divided cheese, and browns similarly to divided cheese without the anticaking agent when baked in an impinger oven at between 425° F. and 450° F. for 5 minutes. Also disclosed are food products containing an anticaking agent described herein, and methods for treating divided cheese for anticaking using an anticaking agent described herein.

Disclosed herein is an anticaking agent for cheese, comprising one or more dairy ingredients; and one or more non-dairy ingredients. When applied the anticaking agent is applied to a divided cheese, it has low visibility on the divided cheese, prevents caking of the divided cheese, and browns similarly to divided cheese without the anticaking agent when baked in an impinger oven at between 425° F. and 450° F. for 5 minutes. Also disclosed are food products containing an anticaking agent described herein, and methods for treating divided cheese for anticaking using an anticaking agent described herein.

The invention relates to separated, decompacted, cellulose-based fibres acquired from a vegetable raw material, wherein the separated, decompacted, cellulose-based fibres have an aspect ratio after soaking in water of longitudinal diameter to transverse diameter of 1:1 to 1000:1 and a water-binding capacity of >200 wt. % and a water retention capacity of >50%, and a method for acquiring and producing these separated, decompacted cellulose-based fibres. The purification method involves incubation of the vegetable material with an aqueous decomposition solution containing at least one dissolved amino acid and/or peptide with 2-50 amino acids to decompose the compacted cellulose-based fibres.

The invention relates to separated, decompacted, cellulose-based fibres acquired from a vegetable raw material, wherein the separated, decompacted, cellulose-based fibres have an aspect ratio after soaking in water of longitudinal diameter to transverse diameter of 1:1 to 1000:1 and a water-binding capacity of >200 wt. % and a water retention capacity of >50%, and a method for acquiring and producing these separated, decompacted cellulose-based fibres. The purification method involves incubation of the vegetable material with an aqueous decomposition solution containing at least one dissolved amino acid and/or peptide with 2-50 amino acids to decompose the compacted cellulose-based fibres.

The present disclosure relates to compositions comprising a range of ingredients suitable for use in adjusting and/or treating a companion animal such as a canid (e.g. a dog) or a feline (e.g. a cat) and their microbiomes, monitoring tools, and diagnostic methods for determining the health of a companion animal and their microbiome.