Kraft Foods Group Brands LLC

Amanda Jane Criezis

Gary Francis Smith

Edward Charles Coleman

Jennifer Louise Kimmel

Olaf Christoph Kortum

Yinqing Ma

Juan R Peebles

Tracy Joella Sanborn

Kelly K Harman

Andrew Thomas Mackey

Olugbenga Diyaolu

Emulsifying salt-free, process cheese and methods of preparing such emulsifying salt-free, process cheese are described herein obtained from blends of sheared and non-sheared amounts of fat in order to form a cheese product with a unique bimodal particle size distribution. The methods and cheese achieve fat-to-protein stabilities in a processed cheese that offers both good meltability and low oiling-off during heating without emulsifying salts.

Emulsifying salt-free cheese and method of making thereof having a blend of sheared and non-sheared fat

A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that uses high levels of dairy proteins as the main binding component. A method of forming the chewy and intermediate moisture bar is also provided that may use a lay or delay period to allow moisture equilibration or migration from the binder to the dry base.

Intermediate moisture bar using a dairy-based binder

A dairy-based food component is provided that includes high levels of lactose in moisture, but still retains a smooth and creamy consistency. The compositions and methods provide for higher levels of lactose in moisture phase than previously found possible and still retain low crystal sizes in a finished product to maintain a smooth and creamy texture.

Dairy-based foods having high levels of lactose

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Chicago, IL, United States of America

Amanda Jane Criezis