| abstract |
Abstract "Food composition, use of cellulose ether and method for improving one or more of the properties of a food composition" Cellulose ethers are described in the present invention, useful in food compositions. In such cellulose ethers, the ether substituents are methyl groups, hydroxyalkyl groups, and optionally alkyl groups other than methyl, the cellulose ether having a ds (methyl) of 1.65 to 2.20 and a ms (hydroxyalkyl) of 0.10 to 1.00 and hydroxy groups of anhydroglucose units being substituted with methyl groups such that [s23 / 26 - 0.2 * ms (hydroxyalkyl)] is 0.35 or less, where s23 is the molar fraction of anhydroglycose units, where only the two hydroxy groups at positions 2 and 3 of the anhydroglycoside unit are replaced with methyl groups and s26 being the molar fraction of anhydroglycoside units, where only the two hydroxy groups at positions 2 and 6 of the anhydroglucose unit are replaced with methyl groups. 1 |