Kraft General Foods, Inc.

General Foods Limited

Kraft Foods, Inc.

Charles W Bertalan

Jay H Katcher

Mark V Hembling

Colin W Cunningham

Eva C Szewczyk

Julia A Stephenson

Joseph P DeStephano

Lawrence T McCarty

Steven J Malits

Raw starch which has been treated with an emulsifying agent during a wash step, such as during refining, is alkali-treated, washed to remove flavor, crosslinked, neutralized, gelatinized and dried to give instant starch useful for instant puddings and mixes.

Process for preparing non-hydroxypropylated, crosslinked,

A dry mix for producing a quick-setting gel which has a texture which is as desirable as gelatin gels. The mix contains as components agglomerated potassium or sodium alginate, agglomerated calcium salt, sweetening agents, food acids, buffering agents and preferably anti-oxidant. The sweetening agents can be sugars, intensive sweeteners and/or hydrolyzed starches.

Quick-setting dessert gel mix

Process for preparing non-hydroxypropylated, deflavored, crosslinked,

Starch is alkali treated, washed to remove flavor, crosslinked, neutralized, gelatinized and treated with an emulsifying agent to give instant starch useful for instant puddings and mixes.

A dry-blended dessert mix which upon successive whipping with water at various temperatures produces, upon cooling, a three-layered, multitextured gelatin dessert. The mix is a blend of a non-whippable dry fat emulsion, gelatin, sweetener, acid, flavor and color.

Powdered mix for producing a three-layered dessert and process therefore

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New Brunswick, NJ, United States of America

Charles W Bertalan