Water-dispersible cellulose and process for producing the same
A material is provided to give food products sufficient viscosity and stability (heat resistance, stable suspension, etc.). The material is produced from an inexpensive raw material by an economical process. Further, a novel gel containing cellulose as the main component is also provided. The present invention provides a fine fibrous water-dispersible cellulose derived from plant cell walls. For the production, a raw material having specific properties is used, and size reduction is carried out stepwise thereto. The water-dispersible cellulose can also be made into a dry composition by compounding with a water-soluble polymer or the like. This dry composition forms a gel when combined with a polysaccharide such as glucomannan or the like. The gel excels in heat-resistance and shape-retention and can be used to produce to novel food products.
1. A water-dispersible cellulose,
the water-dispersible cellulose being derived from a plant cell wall having starting cellulosic substance, wherein the starting cellulosic substance has an α-cellulose content of 60-90% by weight and an average degree of polymerization of 400-1300, or the starting cellulosic substance has an α-cellulose content of 60-100% by weight and an average degree of polymerization greater than 1,300,
the water-dispersible cellulose being crystalline having a crystallinity of 55% or more, and fine fibrous without entanglement between fibers, and
the water-dispersible cellulose having substantially no branched bundles of fiber,
the water-dispersible cellulose comprising 30% by weight or more of a component stably suspensible in water, wherein the component comprises a fibrous cellulose having a length (major axis) of 0.5-30 μm and a width (minor axis) of 2-600 nm, and a length/width ratio (major axis/minor axis) of 20-400, and
the water-dispersible cellulose having a loss tangent of less than 1, when made into a 0.5% by weight aqueous dispersion.
2. The water-dispersible cellulose according to claim 1 , comprising 50% by weight or more of the component stably suspensible in water and having the loss tangent of less than 0.6, when made into a 0.5% by weight aqueous dispersion.
3. An aqueous suspension-form composition, comprising: the water-dispersible cellulose according to claim 1 or 2 in an amount of 0.0005-7% by weight and water.
4. A food composition, comprising: the water-dispersible cellulose according to claim 1 or 2 .
5. A water-dispersible cellulose,
the water-dispersible cellulose being derived from a plant cell wall having starting cellulosic substance, wherein the starting cellulosic substance has an α-cellulose content of 60-90% by weight and an average degree of polymerization of 400-1300, or the starting cellulosic substance has an α-cellulose content of 60-100% by weight and an average degree of polymerization greater than 1,300,
the water-dispersible cellulose being crystalline having a crystallinity of 55% or more, and fine fibrous, and
the water-dispersible cellulose comprising 30% by weight or more of a component stably suspensible in water after being centrifuged at 1,000 G for 5 minutes, wherein the component comprises a fibrous cellulose having a length (major axis) of 0.5-30 μm and a width (minor axis) of 2-600 nm, and a length/width ratio (major axis/minor axis) of 20-400, and
the water-dispersible cellulose having a loss tangent of less than 1, when made into a 0.5% by weight aqueous dispersion.