Novel dairy product compositions using highly refined cellulosic fiber ingredients
A composition of matter is used as an ingredient in making dairy-containing products, especially cheeses, cheese spreads, cheese sauces, ice cream, ice milk, yogurt, sherbet, milk shakes, and the like. The product can replace shortenings and fats and oils, and can be used in these dairy products. A highly refined cellulosic materials (e.g., cellulose, modified celluloses, derivatized celluloses, hemicellulose, lignin, etc.) product can be prepared by generally moderate treatment and still provide properties that are equivalent to or improved upon the properties of the best highly refined cellulose products produced from more intense and environmentally unfriendly processes. Fruit or vegetable cells with an exclusively parenchymal cell wall structure can be treated with a generally mild process to form highly absorbent microfibers.
1 . An edible dairy containing composition comprising a cheese, imitation cheese, yogurt, ice cream, ice milk, milk, soft serve, cream cheese, sour cream, frozen yogurt, or sherbet composition comprising 0.05-30% by weight of highly refined cellulose fiber defined by a fiber material that has a total dietary fiber (TDF) content greater than 30% as measured by AOAC 991.43 and a water holding capacity greater than five parts water per part fiber as measured by AACC 56-30 followed literally or with modifications as listed in the specifications and is less than 90% soluble fiber.
2 . The composition of claim 1 wherein the refined cellulose material comprises high parenchymal cell wall derived cellulosic product.
3 . The composition of claim 1 comprising a soft cheese.
4 . The composition of claim 1 comprising a cheese spread.
5 . The composition of claim 1 comprising a cheese sauce.
6 . The composition of claim 1 comprising a cheese selected from the group consisting of Cheddar cheese, Colby cheese, Monterey Jack, Havarti cheese, Parmesan cheese, Muenster cheese, Brick cheese, Gouda cheese, and Mozzarella cheese.
7 . The composition of claim 1 comprising an ice cream.
8 . The composition of claim 7 comprising a) milk, cream or water, b) sweetening agents, c) flavorings, d) binding agents and e) emulsifying agents along with the highly refined cellulose.
9 . The composition of claim 7 comprising a) milk, cream or water, b) sweetening agents, and c) flavorings.
10 . A method of claim 1 where the function of the expanded fiber is to reduce fat.
11 . A method of claim 1 where the function of the expanded fiber is to stabilize the dairy product.
12 . A method of claim 1 where the function of the expanded fiber is to thicken or provide a favorable mouthfeel for the product.