| abstract |
The invention is directed to a cellulose composition used as a texturizing, thickening, stabilizing, gelling or bulking agent for aqueous-based food systems comprising a combination of: (1) a finely divided cellulose component and (2) a surfactant component comprising one or more surfactants, in powder aggregate form; and to the use of this agent in reduced fat foods; and to the method of making the agent. |