Jimbay P. Loh - Peekskill NY Ramanathapur G. Krishnamurthy - Glenview IL Daniel G. Lis - Wheeling IL Richard N. McArdle - Mahopac NY Zohar M. Merchant - Wilmette IL Lisa Anne Preston - Chicago IL Jerome F. Trumbetas - Tarrytown NY Susan M. Vidal - Bedford NY Vernon C. Witte - Naperville IL James J. Myrick - Glencoe IL
Assignee:
Kraft Foods, Inc. - Northfield IL
International Classification:
A23L 105
US Classification:
426573
Abstract:
A gel composition of water, substantially linear polymeric monosaccharide and insoluble material exhibiting exceptional gel strength, thermal stability and organoleptic properties that may be utilized as a fat mimetic in food products. A preferred manufacturing method includes microparticulating the composition at elevated temperatures.
Shelf Stable Acid Food Dressings Containing Fibrous Protein Complexes
William G. Soucie - Gurnee IL Vernon C. Witte - Naperville IL George A. Henry - Wilmette IL W. Dennis Drehkoff - Glencoe IL
Assignee:
Kraft, Inc. - Glenview IL
International Classification:
A23L 124
US Classification:
426602
Abstract:
Shelf-stable acidic food dressings having a pH of less than 4. 1 comprising an acidic food dressing vehicle and fibrous xanthan gum-protein complexes which retain their firm fibrous texture under prolonged storage conditions. Also disclosed are methods for preparing dressings.
Method Of Making A Reduced Fat Emulsified Dressing
Ramanathapur G. Krishnamurthy - Glenview IL Vernon C. Witte - Naperville IL
Assignee:
Kraft Foods, Inc. - Northfield IL
International Classification:
A23L 124
US Classification:
426613
Abstract:
The present invention is directed to a method for making oil-in-water food dressing emulsions which do not contain starch or gums. In accordance with the method, a premix which includes, a fat such as a vegetable oil, inulin an edible acid, egg yolk and water is provided. The premix is subjected to high shear emulsification by transporting the premix through an impact-type homogenizer operated at a pressure of at least 5,000 psig to provide an oil-in-water emulsion having suspended oil droplets in an inulin-egg yolk complex.
Gregory S. Buliga - Mount Prospect IL Mark S. Miller - Arlington Heights IL William F. Powell - Liverpool, GB2 Daniel G. Lis - Wheeling IL R. G. Krishnamurthy - Glenview IL Vernon C. Witte - Naperville IL Sharon Tomski - Mundelein IL
Assignee:
Kraft Foods, Inc. - Northfield IL
International Classification:
A23D 7015
US Classification:
426658
Abstract:
A non-fat edible plastic dispersion which has rheological properties similar to solid margarine or squeezable margarine. The plastic dispersion includes a fat mimetic selected from the group consisting of gelling type maltodextrins, starch modified by acid hydrolysis to remove amorphous regions therefrom and branched chain amylopectin starch and inulin.
Low Calorie Food Products Having Smooth, Creamy, Organoleptic Characteristics
Cynthia C. Baer - Arlington Heights IL Gregory S. Buliga - Mt. Prospect IL George A. Henry - Wilmette IL Alice A. Heth - Evanston IL Linda K. Jackson - Lincolnshire IL Phillip J. Kerwin - Wilmette IL Mark S. Miller - Arlington Heights IL Elizabeth M. Parker - DesPlaines IL Neela K. Paul - Clarendon Hills IL David G. Pechak - Glen Ellyn IL Gary F. Smith - Highland Park IL Vernon C. Witte - Naperville IL
Assignee:
Kraft General Foods, Inc. - Glenview IL
International Classification:
A23L 10534 A23L 124 A23L 1308
US Classification:
426573
Abstract:
The present invention is directed to a method for preparing a low fat or substantially fat-free food product such as pourable dressings and viscous dressings. The method includes the steps of heating and repeatedly shearing at least two times an aqueous dispersion consisting of from about 3 to about 10 weight percent of microcrystalline cellulose and from about 90 to about 97 weight percent water. The shearing occurs in a high shear zone having a pressure drop of at least 12,000 psi and the shearing is sufficient to fragment the microcrystalline cellulose to submicron sized microcrystalline cellulose fragments. The microcrystalline cellulose fragments are reagglomerated under high shear conditions to produce an aqueous dispersion of porous microreticulated microcrystalline particles having a void volume of at least about 25 volume percent, a mean particle size in the range of from about 5 to about 20 microns, and a particle size distribution such that at least about 75 weight percent of the particles have a maximum dimension of less than about 25 microns. The microreticulated microcrystalline cellulose dispersion is combined with from about 2 to about 33 weight percent of xanthan gum, based on the dry weight of the microreticulated microcrystalline cellulose dispersion. The xanthan stabilized microreticulated microcrystalline cellulose dispersion is then blended with additional food components to provide a low fat or fat-free food product.
Method Of Making Fibrous Protein Xanthan Gum Complexes