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(12) Patent Application Publication (10) Pub. No.: US 2014/0377442 A1 OBATA Et Al

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(12) Patent Application Publication (10) Pub. No.: US 2014/0377442 A1 OBATA Et Al US 20140377442A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2014/0377442 A1 OBATA et al. (43) Pub. Date: Dec. 25, 2014 (54) CELLULOSE COMPOSITE Publication Classification (71) Applicant: ASAHI KASEI CHEMICALS (51) Int. Cl. CORPORATION, Tokyo (JP) A2.3L. I./0534 (2006.01) A2.3L 2/66 (2006.01) (72) Inventors: Haruko OBATA, Tokyo (JP): Naoaki A2.3L 2/02 (2006.01) YAMASAKI, Tokyo (JP) A2.3L 2/52 (2006.01) (52) U.S. Cl. (21) Appl. No.: 14/484,713 CPC ................. A23L I/0534 (2013.01); A23L 2/52 1-1. (2013.01); A23L 2/66 (2013.01); A23L 2/02 (22) Filed: Sep. 12, 2014 (2013.01); A23 V 2002/00 (2013.01) Related U.S. Application Data USPC ........................................... 426/590: 426/654 (63) ContinuationSep. 27, 2012, of now application Pat No. 8,865.242,No. 13/637.743, filed as filed appli- on (7) ABSTRACT cation No. PCT/JP2011/058020 on Mar. 30, 2011. Cellulose composites of cellulose and a hydrophilic gum, the (30) Foreign Application Priority Data cellulose composite giving a 1-mass % aqueous dispersion thereof, which has a storage modulus (G) of 0.06 Pa or more Mar. 31, 2010 (JP) ................................. 2010-082373 when the pH thereof is 4. Patent Application Publication Dec. 25, 2014 Sheet 1 of 2 US 2014/0377442 A1 FIG.1 CELLULOSE COMPOSITE A 0.1 s O.O1 -O-WATER DISPERSIONSOLUTION --WATER DISPERSIONSOLUTION (pH4) O.OO1 1 10 100 1000 STRAIN (%) Patent Application Publication Dec. 25, 2014 Sheet 2 of 2 US 2014/0377442 A1 FIG.2 CELLULOSE COMPOSITEK O.1 s 0.01 -o-WATERDISPERSIONSOLUTION -- WATERDISPERSIONSOLUTION (pH4) 0.001 - 10 100 1000 STRAIN (%) US 2014/0377442 A1 Dec. 25, 2014 CELLULOSE COMPOSITE 0010 Patent Literature 4 describes a stabilizer containing water dispersible cellulose and a polysaccharide. Since the CROSS REFERENCE TO RELATED stabilizer contains micro fibrous cellulose stably suspended APPLICATIONS in water, it serves for fixing particles in an acidic or high salt concentration food and drink Such as yogurt, fruit sauce and 0001. This application is a Continuation of application dressing, contributing to providing commercial products hav Ser. No. 13/637.743, which is a National Stage of Interna ing good appearance. However, the micro fibrous cellulose tional Application No. PCT/JP2011/058020, filed Mar. 30, described in Patent Literature 4 is formed of cellulose and 2011, which claims priority to Japanese Application No. psyllium seed gum in combination. This is not a composite 2010-082373, filed Mar. 31, 2010. The disclosures of appli and thus Suspension stability was insufficient. cation Ser. No. 13/637,743 and PCT/JP2011/058020 are 0011 Patent Literature 5 describes a bacterial cellulose expressly incorporated by reference herein in their entirety. composite. The Patent Literature describes that the bacterial cellulose composite is used in various types of milk-contain TECHNICAL FIELD ing beverages and stable acidic milk beverages can be pro 0002 The present invention relates to a cellulose compos duced since it is excellent in dispersion stability and Suspen ite showing a stable dispersion state and Suspension state sion stability. The bacterial cellulose described in Patent when it is dispersed in acidic or high salt concentration water. Literature 5 has an extremely thin and long shape and thus the storage elastic modulus (G) of a water dispersion becomes BACKGROUND ART excessively high. As a result, it caused a problem that the texture (feeling in the throat) of a food and drink containing 0003. A cellulose composite of cellulose and a hydrophilic the bacterial cellulose becomes heavy. In addition, if the gum has been conventionally known to form cellulose colloid additive amount of the bacterial cellulose is reduced to con in an aqueous medium and show satisfactory Suspension sta trol texture, a problem of aggregation with a component of a bility and is widely used in the fields of e.g., foods, medical food and drink has occurred. products, cosmetics, paints, ceramics, resins, catalysts and other industrial products. Particularly, a cellulose composite PRIOR ART is used, e.g., as a stabilizer Such as a suspension stabilizer, an emulsification stabilizer and a thickening stabilizer, a texture Patent Literature imparting agent, a clouding agent, a whitening improver, a flowability improver, a polisher, an alternate material for a Patent Literature 1: JP 7102113 A dietary fiber and a fat and oil. For example, in a beverage, e.g., calcium enriched milk, a cellulose composite is added Patent Literature 2: JP 6335365. A for Stabilizing Suspension of high-gravity water-insoluble components like milk calcium and calcium carbonate. Patent Literature 3: JP 9003243 A 0004 To improve the suspension-stabilizing effect of a Patent Literature 4: JP 2008048604A cellulose composite, various studies have been made. 0005 Patent Literature 1 discloses a water dispersible Patent Literature 5: JP 2009291081 A composite containing micro cellulose and carboxymethylcel lulose Sodium. SUMMARY OF INVENTION 0006 Patent Literature 2 discloses a food composition containing a water dispersible composite formed of micro Technical Problem cellulose and carboxymethylcellulose sodium. 0012. A conventional cellulose composite formed of cel 0007. However, the cellulose composites described in lulose and a hydrophilic gum was likely to cause aggregation Patent Literatures 1 and 2 had a problem in that the dispersion and separation particularly when it was dispersed in an acidic stabilizing performance in the presence of an acid and/or a or high salt concentration aqueous medium, and the function salt is not sufficient, with the result that separation and aggre as a stabilizer was not sufficiently exerted. For this reason, it gation occur when the cellulose composite is used in fruit was difficult to use it in fruit juice beverages and vegetable juice beverages, lactobacillus beverages or liquid seasonings. beverages, acidic beverages Such as a lactobacillus beverage 0008 Patent Literature 3 discloses a water dispersible and seasonings Such as dressing, mop sauce and sauce. composition containing micro cellulose and a specific car 0013 An object of the present invention is to provide a boxymethylcellulose sodium and a food composition con cellulose composite having low viscosity and excellent dis taining the water dispersible composition. The water dispers persion stability and excellent Suspension stability in an ible composition is described to show excellent Suspension acidic or high salt concentration water dispersion. Another stability and emulsion stability under an acidic environment. object of the present invention is to provide a cellulose com 0009. In the water dispersible composition described in posite having excellent Suspension stability that has never Patent Literature 3, micro cellulose itself has satisfactory ever been attained in the prior art in acidic or high salt con dispersion stability in fruit juice beverages, acidic beverages centration food and drink containing a water-insoluble com Such as a lactobacillus beverage and salt-containing aqueous ponent such as a functional food material. compositions such as seasonings including sauce and mop 0014. Hereinbelow, the “dispersion stability” and “sus sauce. However, the water dispersible composition had a pension stability' used in the specification of the present problem in that long-term storage Stability, furthermore, Sus application are defined. pension stability when awater-insoluble component Such as a (0015 The “dispersion stability” refers to the dispersion functional food material was added were insufficient, causing stability of a cellulose composite itself when the cellulose sedimentation and aggregation. composite is dispersed in an aqueous medium. More specifi US 2014/0377442 A1 Dec. 25, 2014 cally, the “dispersion stability” means that the dispersion (9) The cellulose composite according to any one of (1) to (8), gives homogenous appearance without causing e.g., separa wherein a mass ratio of the hydrophilic gum and the water tion, aggregation or sedimentation of cellulose particles. solublegum is from 30/70 to 99/1. 0016. The “suspension stability” means that when an (10) A food and drink containing the cellulose composite aqueous medium contains the components other than a cel according to (1) to (9) wherein the food and drink have pH 5 lulose composite. Such as cocoa powder, calcium and a func or less or a salt concentration of 0.01 mol/L or more. tional food material, these components are effectively sus (11) The food and drink according to (10), containing 0.01% pended and stabilized by the addition of the cellulose by mass or more of a water-insoluble component. composite. More specifically, the “suspension stability” (12) A process for producing a cellulose composite compris means that the dispersion gives homogenous appearance ing cellulose and a hydrophilic gum, comprising a step of without causing e.g., separation, aggregation or sedimenta kneading a kneading mixture of the cellulose having a solid tion of not only cellulose but also of other component par content concentration of 20% by mass or more and the hydro ticles. philic gum with a kneading energy of 50 Wh/kg or more, wherein the cellulose composite has a storage elastic modulus Technical Solution (G") of 0.06 Pa or more in a water dispersion of pH 4 which contains the cellulose composite in an amount of 1% by mass. 0017. The present inventors have found that a cellulose (13) A cellulose composite obtained by the process according composite, which is obtained by highly combining cellulose to (12). and a hydrophilic gum and increased in a storage elastic modulus (G), exhibits low viscosity, excellent dispersion Advantageous Effects of Invention stability and excellent Suspension stability in an acidic or high 0020. The present invention can provide a cellulose com salt concentration water dispersion. Based on this finding, the posite having low viscosity, excellent dispersion stability and present invention was achieved. excellent Suspension stability in an acidic or high salt con 0018 More specifically, the present inventors, for the first centration water dispersion.
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