Koninklijke Douwe Egberts B.v.

Kraft Foods Holdings, Inc.

Kraft Foods Global Brands LLC

Kraft Foods, Inc.

Intercontinental Great Brands LLC

Kraft Foods Group Brands LLC

Bruce Edward Campbell

Jennifer Louise Kimmel

Anthony William Criezis

Timothy David Knight

Jimbay Peter Loh

Alice Shen Cha

Wen-Sherng Chen

Ted Riley Lindstrom

Kishor Kabse

Lisa Ann Dierbach

John Westcott Finley

Yinqing Ma

Mark Kijowski

Deborah Levenson

Ariel Cudia

Joseph Michael Schuerman

Gavin Matthew Schmidt

Aaron S Handrick

Ammar N Chinwalla

Gregory Aaron Wiseman

David G Pechak

Matthew Zwolfer

William Zaikos

Kenneth Allen Mikeska

Jochen Klaus Pfeifer

Virgil L Metzger

Rodrigo R Roesch

Isabelle Marie-Francoise Laye

Clinton Kent

Rashad Bahrani

Karen Robinson

Tim Nellenback

Joy Lee

Julia Lee Gregg

Rashida Uchefuna Byrd

Wen-Sherng Cheng

Brian M Reinhart

Gavin M Schmidt

Hui-Chen Li

Nicholas J Mendoza

Sarita V Porbandarwala

Christopher Burl Smith

Simkie Kar

Stanislav Zakharkin

Yan Wang

Jennifer L Kimmel

Lisa A Dierbach

Kenneth A Mikeska

Joy Elaine Lee

Rashida Byrd

J Nicholas Mendoza

Anil Gaonkar

Steven Zbylut

The methods and products disclosed herein relate to high solids concentrated dairy liquids that remain retort and shelf stable for an extended shelf life at ambient conditions with substantially no negative flavor notes typically found in the prior retorted dairy liquids. In one aspect, the stable concentrated dairy liquids have up to about 50 percent total solids, and in some approaches, between about 38 and about 50 percent total solids. In another aspect, the high solids concentrated dairy liquids may also include increased levels of sugar relative to the dairy solids and/or increased levels of sugar relative to the protein and fat to aid in achieving stability.

High solids concentrated dairy liquids

Disclosed are dairy products fortified with dairy minerals and methods of making the dairy products. The fortified dairy products exhibit enhanced fresh dairy flavor notes. In one aspect, the fortified dairy product is a concentrated dairy liquid.

Dairy mineral-fortified liquid dairy products and methods for making the dairy mineral-fortified liquid dairy products

Disclosed are dairy products fortified with dairy minerals and methods of making the dairy products. The fortified dairy products exhibit enhanced fresh dairy flavor notes. In one aspect, the fortified dairy product is a concentrated dairy liquid. In another aspect, the fortified dairy product is a cheese product, such as cream cheese, processed cheese, or cultured cheese.

Dairy mineral-fortified liquid dairy products and methods of making

Methods are provided for treating high solids concentrated milk products to delay gelation of the concentrated milk products by minimizing the rate at which the viscosity of the concentrates increases during cold storage. By another approach, the methods described herein are effective to substantially reduce the viscosity of the concentrated milk products. The methods described herein advantageously increase the length of time the high solids milk concentrates remain fluid and pumpable during refrigerated shelf-life. The high solids concentrated milk products treated with the methods provided herein include about 33 to about 43 percent total solids. By one approach, the high solids concentrated milk products have a pH of about 4.6 to about 6.7, and include salt at about 0.25 to about 6 percent by weight of the concentrate.

Methods for reducing viscosity and delaying onset of cold gelation of high solids concentrated milk products

Disclosed are stable concentrated dairy liquids exhibiting enhanced fresh dairy flavor notes and methods of making thereof. The resultant concentrated products herein include a reduced dairy protein level and increased fat content through a cream addition. By one approach, the concentrated dairy liquids have a protein to fat ratio of about 0.4 to about 0.7 achieved through the selection of the starting dairy base and a selected cream addition. Preferably, the cream addition occurs at specific input locations in the process in order to achieve stable concentrates.

Heat stable concentrated dairy liquid and cream product

The present invention generally relates to low calorie bulking agents (e.g., cellulose, starch, bran, glucans, hydrocolloids, and the like) coated with a lipid compound to form a base or inner layer and thereafter encapsulating the fiber/lipid complex within a protein compound as an outer layer. In effect, the present invention provides a delivery system for edible fibers wherein the moisture absorption by the edible fibers can be controlled. Using the encapsulated fiber of this invention, the absorption of water by the edible fiber (and thus the swelling of the edible fiber) can be effectively delayed until the encapsulated fiber reaches the stomach and normal digestive processes begin.

Delivery system for low calorie bulking agents

The present invention provides processes for making a stable cheese product supplemented with functionally enhanced whey protein. In a preferred embodiment of these methods, the cheese product is cream cheese. The added whey protein is functionally enhanced by exposing cheese curds or dairy liquids containing the whey protein to controlled heat treatment and/or treatment at high shear rates. The invention further provides a stable cheese product that is characteristic of a particular variety of cheese and that is supplemented with functionally enhanced whey protein. In a preferred embodiment, the supplemented cheese product is cream cheese.

Process for incorporating whey protein into cheese

An improved filling composition for coated confectionery products, particularly chocolate and chocolate-based confectionery products with an unrefrigerated shelf-life of more than about four weeks, when properly stored and handled is provided. Provided is a filling composition with a significant reduction in fat content, particularly in cocoa butter and other saturated fats, and a significant reduction in overall caloric content when compared to conventional chocolate-based, coated confections. This calorie reduction, for example, may be more than about 40% in a confection of the invention with a 1:1 ratio by weight of coating and filling when compared to similar conventional confections.

Reduced calorie coated confections

A process for producing a high moisture cream cheese having desirable textural characteristics (i.e., increased firmness) is provided. More specifically, the process of the invention provides a high moisture cream cheese with significantly increased firmness by controlling the moisture levels during the manufacturing process at levels below the final target moisture level of the final cream cheese product; the moisture level of the final composition is then adjusted to the final target moisture level by the addition of water. It has surprisingly been found that control of the moisture levels during the manufacturing process in this manner results in-significantly increased levels of firmness in the final cream cheese product. Indeed, the firmness of the high moisture cream cheese product produced using this method is about 5 to about 20 fold greater than standard cream cheese prepared without such moisture control.

High moisture cream cheese texture control

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Glenview, IL, United States of America

Bruce Edward Campbell