Effect of particle-size distribution of cellulose ethers on palatability of compositions.

The invention is intended to be baked into food compositions and their preparation suitable for the reduction of serum selective levels. The composition of the bakeable food compositions according to the invention is as follows: a) 70-98% by weight of a food additive other than water soluble cellulose ether, and (b) 2-30% by weight of water-soluble cellulose ether having: i) viscosity2 in weight percent aqueous solution at 20 ° C between 10 Pa · s-2000 Pa and ii) particle size distribution prior to mixing with other food additives such that at least 40% by weight of water soluble cellulose ether having a particle size of between 0.6 and 0.25 mm, at least 65% by weight, having a particle size of between 0.6 and 0.18mm and at least 95% by weight of particles having a particle size of less than 1mm. ŕ