Kraft Foods Holdings, Inc.

Kraft Foods Global Brands LLC

Kraft Foods, Inc.

Intercontinental Great Brands LLC

Tyratech, Inc.

Kraft Foods Group Brands LLC

Koninklijke Douwe Egberts B.v.

Andrew Mcpherson

Asma Ahad

Ahmad Akashe

Ronald L. Meibach

Leslie G. West

George W. Haas

Ronald Louis Meibach

Anilkumar Ganapati Gaonkar

Leslie G West

Miranda Miller

Cheryl Baldwin

Bary Lyn Zeller

Andrew Edward McPherson

Yan Wang

Amado R Lopez

Les Lawrence

Dana Sebesta

James White

Essam Enan

Robert Charles Dinwoodie

George William Haas

Manuel Marquez-Sanchez

Weizhi Chen

Wen-Sherng Chen

Manuel Marquez

Rathna Koka

Ariel Cudia

Andrew E Mcpherson

David Vu

Gary Francis Smith

Vijay Kumar Arora

John Westcott Finley

Olaf Christoph Kortum

Gustavo Larsen

Song Gao

Mark Richard Thomas Norton

Danielle Elizabeth Perkins

John Wisler

Maria Teresa Zayas

Dhruba Das

Meredith Lane

Azza Hassanein

Cynthia Lynn Jackson

Katie Das

Rajinder S Gill

Jay Katcher

Douglas A Smyth

Anilkumar Gaonkar

Cheryl Jean Baldwin

Ronald L Meibach

James D White

Anikumar Ganapati Gaonkar

Das Dhruba

Cheryl J Baldwin

Ariel S Cudia

Mark Richard Norton

Compositions and methods for treating parasitic infections are provided. The compositions can include two or more of alpha-pinene, linalyl acetate, para-cymene, and thymol octanoate. The compositions and methods can be effective against, for example, protozoan parasites, helminthic parasites, nematodes, trematodes, flukes, cestodes, and the like. Formulations made from the composition are also provided, including formulations in which the composition is combined with a carrier to form a food product and/or a drink. The formulation can be, for example, a suspension, a solution, or an emulsion in an oily or an aqueous carrier; like wise, the composition can be provided in an encapsulated or microencapsulated form.

Antiparasitic compositions and methods

Functional ingredients including an esterified component and microencapsulated in an enteric matrix to increase the microencapsulation efficiency and reduce undesired organoleptic properties of the microencapsulated material while providing a desired release rate and ester hydrolysis rate, the process including forming an emulsion in water and titrating the emulsion with a precipitating agent to produce a particulate precipitate.

Delivery of functional compounds

Compositions and methods for treating parasitic infections are provided. The compositions can include two or more of alpha-pinene, linalyl acetate, para-cymene, and thymol octanoate. The compositions and methods can be effective against, for example, protozoan parasites, helminthic parasites, nematodes, trematodes, flukes, cestodes, and the like. Formulations made from the composition are also provided, including formulations in which the composition is combined with a carrier to form a food product and/or a drink. The formulation can be, for example, a suspension, a solution, or an emulsion in an oily or an aqueous carrier; likewise, the composition can be provided in an encapsulated or microencapsulated form.

A microencapsulated enteric matrix composition and method for manufacture are provided. The microencapsulated enteric composition includes enteric material, such as sodium caseinate and soy protein, and a functional ingredient contained therein in a core. Further, the composition includes a first coating including zein and the second, outer coating including ethylcellulose. The microencapsulated enteric composition may be suitable for use in hot comestibles.

Enteric delivery of functional ingredients suitable for hot comestible applications

Hydrophobic liquids are microencapsulated by an enteric matrix in an environment substantially free of organic solvents. The process includes forming an emulsion of the enteric material and hydrophobic liquid in water, titrating the emulsion with an acid to form a particulate precipitate and optionally coating the particulate with a combination of enteric material and plasticizer.

Preparation of an enteric release system

Hydrophobic liquids are microencapsulated by an enteric matrix in an environment substantially free of organic solvents, the process including forming an emulsion of the enteric material and hydrophobic liquid in water, the emulsion titrated with an acid to form a particulate precipitate of the microencapsulated hydrophobic liquid in an enteric matrix.

Embodiments of the invention relate to a composition for controlling a target pest, wherein the composition includes at least two active ingredients selected from the group consisting of thymyl acetate, linalyl acetate, amyl butyrate, anise star oil, black seed oil, p-cymene, geraniol, isopropyl myristate, d-limonene, linalool, lilac flower oil, methyl salicylate, alpha-pinene, piperonal, piperonyl alcohol, tetrahydrolinalool, thyme oil white, thyme oil red, thymol, vanillin, and winter-green oil, wherein the composition causes synergistic control of the target pest.

Pest control using natural pest control agent blends

Methods are provided to prepare heat stable soy milk concentrates above 3.2&#xd7; based on the level of protein that are thermally stable upon achieving an Fof at least 5. One method removes soluble carbohydrates prior to concentration. Another method removes both soluble and insoluble carbohydrates prior to concentration. Yet other methods prepare soy milk concentrates using partially hydrolyzed soy protein isolate.

Methods of forming heat stable soy milk concentrates

Mineral complexes, especially calcium complexes, of lactobionic acid which are especially useful for mineral fortification of food and beverage products are provided. The preferred calcium complex of lactobionic acid provided in the present invention delivers a soluble, stable, clean tasting calcium source suitable for calcium fortification of a wide variety of food and beverage products. The mineral complexes are prepared by mixing lactobionic acid, a mineral source, (e.g., mineral hydroxide), and an edible acid (e.g., citric acid) in an aqueous solution.

Mineral complexes of lactobionic acid and method of using for mineral fortification of food products

This invention relates generally to the processing of soy-derived materials for use in various products. More particularly, the invention relates to a process producing highly functional soy protein using ultrafiltration followed by an enzymatic treatment.

Enzymatic process to produce highly functional soy protein from crude soy material

Amorphous water-soluble calcium citrate salts having a mole ratio of calcium to citrate of less than 2.5:2, and powdered beverage mixes and liquid compositions fortified with these amorphous water-soluble calcium citrate salts as a calcium source, are provided. Liquid compositions fortified with calcium citrate according to this invention have superior dispersability, solubility, appearance, and storage stability. These liquid compositions are prepared by new methods that provide and preserve a stable amorphous character in the dry powdered product salts. The present invention also is directed to a method of administering such calcium citrate-fortified liquid compositions to increase the dietary calcium intake in individuals.

Amorphous water-soluble calcium citrate salts and method of making and using same

The present invention provides methods for retarding lipid oxidation in food products. More specifically, this invention relates to the use of antioxidant compositions containing effective amounts of siderophores and organic acids to retard lipid oxidation in food products. The present invention also relates to food products containing such lipid oxidation-retarding compositions.

Use of siderophores and organic acids to retard lipid oxidation

This invention relates to simulated nut production. More specifically, it relates to a method for producing a simulated nut, said method including providing a premix by mixing soy bean particles having surfaces, a nut flavoring, and a binder including a saccharide in a wet flowable form wherein the surfaces of the soy bean particles are coated with the binder, and forming the premix into a self-supporting shape that is substantially similar to a natural nut shape. The resulting simulated nut product is healthier due to the substantial soy content used instead of real nutmeat, while replicating authentic nut flavor, crunch, appearance, texture, and the like. The simulated nuts of the present invention can be made at less cost than obtaining real nuts.

Process for producing a simulated nut

Methods are provided for making nutrient fortified foods, and particularly methods of fortifying process cheeses with magnesium and the resulting magnesium-fortified process cheese products. These methods allow significant amounts of nutrient supplements, such as minerals and/or vitamins, to be delivered per serving of food product without adversely affecting functionality or product quality. These magnesium-fortified process cheeses also may be produced with increased salty flavor without increased sodium content, or maintain salty flavor at reduced sodium content, without need for potassium salt substitutes. Foods fortified by the disclosed methods retain their desired functionality and sensory properties such as textures, mouthfeel, flavor, and the like.

Methods of fortifying process cheese and products thereof

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Mundelein, IL, United States of America

Ahmad Akashe