Improved fried food potato-based products are formulated by the addition of certain water absorbent cellulosic fibers (hereinafter "fibrous cellulosic material"), preferably those high in pectin (hereinafter "cellulosic absorbent material"), most preferably Modified Citrus Absorbent Material (hereinafter "MCAM") or sugar beet pulp absorbent material (hereinafter "SAM") to the dough thereof to achieve increased workability of said dough after mixing and storage, and enhanced texture and flavor of said fried foods after frying. In addition, increased retention of crispness after the microwave reheating thereof in a fry-freeze-microwave cycle is accomplished. Most preferred fiber source is the highly pectinated cellulosic fiber MCAM, derived from citrus albedo, and is added to the potato-based dough in an amount approximately equal to 6% by weight.

The Procter &amp; Gamble Company

Potato based dough containing highly pectinated cellulosic fibers

A pressure sensitive adhesive composition suitable for medical purposes comprising a rubbery elastomeric base and water soluble or water swellable hydrocolloids, where the adhesive composition includes a substantially homogeneous mixture of 15-60% of one or more rubbery components, 10-60% of a mixture of hydrocolloids that includes a cellulose derivative, amidated pectin, and potato starch, 0-50% of one or more tackifier resins, 0-15% cohesive strengthening agent, 0-10% of a plasticizer and 0-5% pigment. The adhesive shows at least as good properties as state of the art adhesives comprising gelatine with respect to resistance to biological fluids, adhesion to skin, and coherence.

pectin/potato

Potato based dough containing highly pectinated cellulosic fibers

Pressure sensitive adhesive composition

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