Kraft Foods Holdings, Inc.

Intercontinental Great Brands LLC

Kraft Foods Group Brands LLC

Tyratech, Inc.

Kraft Foods, Inc.

Kraft Foods Global Brands LLC

Kraft Foods R & D, Inc.

The Additive Advantage, LLC

International Flavors & Fragrances Inc.

Anilkumar Ganapati Gaonkar

Ahmad Akashe

Cathy Jean Ludwig

Bary Lyn Zeller

Leslie G West

Yan Wang

Les Lawrence

Dana Sebesta

James White

Essam Enan

Jimbay Peter Loh

Petros Gebreselassie

Navroz Boghani

Satwinder Panesar

Anthony Wragg

Stefano Ceriali

Amado R Lopez

Ronald Louis Meibach

Dennis Ann Kim

Laura Herbst

Ricardo Villota

Yeong-Ching Albert Hong

Cecily Elizabeth Brose

Maria E Almendarez

Tia Michelle Rains

Jaime Davis Flaherty

Neil Edward Darin

Gary F Smith

George William Haas

David K Hayashi

Ayse Tulay Massey

Daniel G Lis

Mark Norton

Robert C Jones

Weizhi Chen

Timothy S Hansen

Philip James Oxford

Allan Bradbury

Scott T Ostergaard

Kent H Thrasher

Glenn A MacBlane

William Schwimmer

Tim Hansen

Johnny Casanovas

Nicole Lee Windsor

John B Topinka

John A DeWalt

Richard B Rogers

Charles R Frey

Elizabeth Gwartney

Atsushi Ueminami

Steve Hill

Marlene Stanford

Richard Brinckmann Rogers

Elizabeth Ann Gwartney

John Anthony Dewalt

Scott Todd Ostergaard

Ronald L Meibach

Daniel Gerard Lis

Aybe Tulay Massey

Martin Preininger

Nadine Rehn

Johnny Jr Casanovas

James D White

John Macmahon

Adam Fennel

Lee Rowan

Allison Calahan

Heather Hudson

Susan Bodett

Nadine Mendl

John Benjamin Topinka

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.

An edible product and method for making an edible product including a core composition having at least one outer surface and at least one edible, three dimensional object secured to the at least one outer surface, where the object includes a binder material and a deliverable component selected from the group consisting of flavors, colors, sweeteners, actives, sensates, effervescent components, and combinations thereof. Also, a method for delivery of at least one deliverable component including placing such products in the mouth of a user and releasing the deliverable component from the edible, three dimensional object.

Oral delivery products including three-dimensional objects

Anti-boil-over compositions and methods are provided that significantly reduce boil-over during microwave oven cooking of pasta relative similar pasta and water mixtures such that oversized containers are not required. Thus, when prepared using limited volume container, the container of cooked pasta appears full.

Anti-boil-over compositions and methods for microwave oven cooking of dry pasta

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.

Coffee-derived surfactants are provided by transesterification reactions of sugars and coffee oil. The coffee-derived surfactants are especially useful in the production of coffee oil emulsions for use with, or incorporation into, coffee products.

Coffee-derived surfactants

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 of coating the interior surface of a hollow tubular structure, in particular a drinking device, and more particularly a drinking straw, with an edible composition to impart a desirable modification to a beverage that is drunk through the straw. The edible composition comprises an adhering agent and a powdered ingredient coated to the interior surface. Suitable adhering agents include lipids (e.g., soybean oil, corn oil, canola oil, sunflower oil, rapeseed oil, peanut oil, and mixtures thereof), medium chain triglycerides oils, emulsifiers, and mixtures thereof. Suitable powdered ingredients include edible acids, edible bases, sweeteners, flavorings, vitamins, minerals, colorants, sensate agents, carotenoids, antioxidants, polyphenols, phytonutrients, and mixtures thereof. The adhering agent is applied to the interior surface of the straw by any one of a number of methods followed by incorporating the powdered ingredient into the adhering agent layer. The powdered ingredient adheres or sticks to, and is incorporated into, the adhering agent layer. Once the powdered ingredient layer is added, the coated drinking straw is ready for use with a beverage.

Methods for the application of ingredients to the inside of a straw

An improved aroma-producing composition is provided that is shelf-stable and allows controlled release of a desired aroma from the composition, and also food products treated with the aroma-producing composition. The aroma-producing composition is a homogenous one-phase system which includes an aroma-producing material and a fat-containing composition which includes a medium chain fatty acid triglyceride and fat or lipid having a melting point greater than the medium chain fatty acid triglyceride. The aroma-producing composition can be heated to induce and boost aroma release from the aroma-producing composition at an opportune time, such as when a food product treated with the aroma-producing composition is preheated by microwave heating immediately before it is consumed.

Aroma-producing compositions for foods

The invention relates to aromatization particles having a water-soluble coffee matrix and an aromatizing composition having volatile characteristic coffee aroma constituents wherein said particles are essentially fat-free and contain essentially no coffee oil, its derivatives or vegetable oil and wherein said water-soluble coffee matrix contains a physically entrapped separate phase of said volatile characteristic coffee aroma constituents, a process for producing same and food products containing same.

Method of making aromatization particles containing coffee aroma constituents

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East Hanover, NJ, United States of America

Anilkumar Ganapati Gaonkar