Cpc International, Inc.

Arco Chemical Technology, L.p.

Bestfoods

Unilever Bestfoods, North America Division of Conopco, Inc.

Conopco, Inc.

Fuisz Technologies Ltd.

Bernard Charles Sekula

Michael R Ferenz

Rosemary Antoinette Golden

Charles F Cooper

Krystyna U Tancibok

Richard C Fuisz

Michael Charles Cirigliano

Frederik Michiel Meeuse

Stephen D Harper

Leonardo José Sanchez Aquino

Alvan W Pyne

Luis Eduardo Saucedo Pizarro

Rosemary A Golden

Hector Arturo Iglesias

Beth M Handwerker

Thaddeus R Ziegert

Monika Maria Tobolewska

Anthony John Barraclough

Jacenty W Golebiowski

Ian Christopher Chandler

Richard A Ormsbee

Consumer products comprising a natural preservative system are described. The preservative system has a mixture of aliphatic and aromatic isothiocyanates and is suitable for use in a variety of consumer products.

Consumer product comprising a natural preservative system and a method for making the same

High fiber and ambient stable fruit-based compositions are described. The compositions are ready-to-eat, low in fat and suitable to be beverages, fillings, dips, sauces, spreads or dressings. The compositions have less than 20.0 ppm of extracellular terminal unsaturated ester.

High fiber and ready-to-serve, ambient stable fruit-based composition

A cheese condiment is described. The cheese condiment is ambient stable, and not tart at a pH below 3.75. The cheese condiment contains an oil-in-water emulsion and cheese component that has been added before emulsion formation.

Stable cheese condiment

A reduced calorie spoonable dressing that exhibits freeze-thaw stability is disclosed. This dressing is made by replacing some or all of the blending salad oil with a fatty acid-esterified propoxylated glycerin composition having from about 3 to about 16 oxypropylene units per unit of glycerin and a ratio of total fatty acid carbon number to degree of fatty acid unsaturation of less than about 120 or a ratio of total fatty acid carbon number to propoxylation number of less than about 6.

Freezable low-calorie spoonable dressings and method for their production

A reduced calorie and reduced fat nut butter composition, particularly a peanut butter. Fatty acid-esterified propoxylated glycerin compositions are used and incorporated into the nut butter compositions as a roasting medium or otherwise. The fatty acid-esterified propoxylated glycerin composition have a Iodine Value of less than or equal to about 10 and an average number of fatty acid acyl group carbons per propoxylation number of about 7 to about 15. The nut butter compositions do not exhibit the undesirable side effects of gastrointestinal intolerance or anal leakage and do not require stabilizes.

Low calorie nut butters

Reduced calorie fat mimetics comprising fatty acid-esterified alkoxylated polyol compositions having an average number of oxyalkylene groups per molecule of no more than 5 and from 5 percent to 39 percent primary hydroxyl groups based on the total amount of hydroxyl groups on the molecule. These reduced calorie fat mimetics are prepared by alkoxylating a polyol such that the average number of oxyalkylene groups per molecule is no more than 5, and subsequently esterifying with fatty acids. The reduced calorie fat mimetics can be synthesized to mimic the properties of the natural fats which are replaced in numerous food products. The fat mimetics are partially digestible thus obviating undesirable gastrointestinal side effects.

Reduced calorie fat mimetics with an average number of oxyalkylene groups per molecule of no more than five

Reduced calorie reconstituted milk and milk products are prepared by replacing some or all of the fat in reconstituted milk with a fatty acid-esterified propoxylated glycerin composition which has solid fat index as measured by dilatometry of more than about 25 at 92&deg; F., preferably less than about 70 at 92&deg; F., and less than about 10 at 104&deg; F. The reconstituted milk and milk products of the invention have a smooth texture, excellent stability and significantly reduced calories.

Method of making a reduced calorie reconstituted milk composition

A reduced calorie spoonable dressing that exhibits freeze-thaw stability is disclosed. This dressing is made by replacing some or all of the blending salad oil with a fatty acid-esterified propoxylated glycerin composition having from about 3 to about 16 oxypropylene units per unit of glycerin.

Freezable low-calorie spoonable dressing and method for their production

Reduced calorie fried snacks are prepared by replacing some or all of the oil conventionally used in frying with a fat replacement composition containing a fatty acid-esterified propoxylated glycerin composition which exhibits a sharp melt before about 92.degree. F. Potato chips, corn chips and similar fried snacks prepared according to the invention exhibit a unique cooling sensation when placed in the mouth.

Reduced calorie fried snacks having a cooling sensation when placed in

The present invention relates to esterified propoxylated monoglycerides (EPMG) and diglycerides (EPDG) and reduced calorie food products containing said compounds. Both EPMG and EPDG can be produced in a variety of forms including a liquid form, and can therefore be used for a variety of applications. These compounds are useful as partial or full substitutes for vegetable and other liquid oils, for purposes such as salad oils, cooking oils, anti-spattering or pan-release agents, or as ingredients in products such as mayonnaise, salad dressings, margarines, shortenings and peanut butter. Additionally, these compounds can withstand exposure to heat, and are therefore useful for baking, frying, sauteing and other related applications.

Reduced calorie fat mimetics comprising esterified propoxylated

Reduced calorie ice cream-type frozen desserts are prepared by replacing some or all of the fat in an ice cream recipe with a butter fat mimetic composition comprised of a fatty acid-esterified propoxylated glycerin composition. The mimetic composition may be comprised of two or more fatty acid-esterified propoxylated glycerin compositions in order to obtain a composition having a melting profile similar to that for butter fat. The reduced calorie ice cream-type frozen desserts have a rich, creamy texture and excellent flavor.

Reduced calorie ice cream-type frozen dessert and butter fat mimetics

Esterified alkoxylated polyols, particularly a fatty acid-esterified propoxylated glycerol, which exhibit improved flavor and oxidative stability by the addition of antioxidants to the alkoxylated polyols, either prior to or subsequent to steam stripping, fatty acids or combinations thereof prior to fatty acid esterification, and the products thereof.

Process for producing esterified alkoxylated polyols with improved

Reduced calorie food compositions are prepared using linked esterified alkoxylated polyol fat substitutes comprised of polycarboxylate linking segments, polyol segments, and C.sub.6 -C.sub.24 monocarboxylic fatty acid-esterified oxyalkylene segments, and, optionally, oxyalkylene segments between the polycarboxylate linking segments and the polyol segments. The fat substitutes are obtainable by alkoxylating a polyol such as glycerin with an epoxide such as propylene oxide and esterifying the resulting alkoxylated polyol with both a polycarboxylic acid or an equivalent thereof and a C.sub.6 -C.sub.24 monocarboxylic fatty acid or an equivalent thereof, either simultaneously or sequentially.

High molecular weight linked esterified propoxylated glycerins useful as

Reduced calorie food compositions are prepared using linked esterified alkoxylated polyol fat substitutes comprised of polyether glycol linking segments, polyol segments, and fatty substituents (which may be fatty acid ester and/or fatty acid-esterified oxyalkylene segments). The fat substitutes are obtainable by alkoxylating a polyol such as glycerin with a monoepoxide such as propylene oxide and a polyepoxide-functionalized polyether glycol (either simultaneously or sequentially) and esterifying the resulting alkoxylated polyol with a fatty acid or its equivalent. Alternatively, the polyepoxide-functionalized polyether glycol could be condensed with a fatty acid partial ester of a polyol or an alkoxylated fatty acid partial ester of a polyol.

Linked esterified alkoxylated polyols useful as reduced calorie fat

A method of obtaining a fatty acid-esterified alkoxylated polyol useful as a reduced calorie fat substitute is provided. The method utilizes a C.sub.1 -C.sub.4 alkyl ester of a C.sub.8 -C.sub.24 fatty acid such as methyl stearate or methyl oleate and a short chain acid-esterified alkoxylated polyol such as the acetate of propoxylated glycerin as reactants.

Growing community of inventors

Glen Gardner, NJ, United States of America

Bernard Charles Sekula