Societe Des Produits Nestle S.a.

Nestec S.a.

Christine Frances Kunetz

Kyungsoo Woo

Gale Jeffrey Barnes

Ulrich Johannes Erle

Sumeet Dhawan

Erich Heinze

Christelle Schaffer-Lequart

Anne-Sophie Wavreille

Scott John Howell

Olivier Roger

A liquid dairy blend is suitable for being used in the preparation of dairy-based culinary sauces or prepared culinary dishes, and contains milk proteins and fat. The milk proteins are whey-protein and casein, the ratio of whey-protein:casein is from 0.3-0.5, and the pH of the liquid dairy blend is from 5.8-6.2. A method of producing the liquid dairy blend is also provided.

Liquid dairy blend for culinary food products

The present invention relates to a vessel having an area for holding at least one food item for being heated in a solid state microwave oven. Additionally, disclosed is a method for heating a food item in a solid state microwave oven. Particularly, the vessel comprises a tray having an area for holding at least one food item and a susceptor wherein there is a thermal insulation between the susceptor and the food item. The tray may include two- or multi-compartment configurations wherein the susceptor only spans at least along a portion of one compartment to heat various food item simultaneously within a solid state microwave oven.

Reusable microwaveable vessel

The present invention relates to a liquid dairy blend suitable for being used in the preparation of dairy-based culinary sauces or prepared culinary dishes, comprising milk proteins and fat; wherein the milk proteins are whey-protein and casein, the ratio of whey-protein:casein is from 0.3-0.5, and the pH of the liquid dairy blend is from 5.8-6.2. The present invention further relates to a method of producing the present liquid dairy blend.

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Twinsburg, OH, United States of America

Christine Frances Kunetz