Mid-america Commercialization Corporation

The Procter Gamble Company

Christopher Randall Beharry

Robert Lawrence Prosise

Jeffrey John Kester

Joseph J Elsen

Robert Joseph Sarama

Raymond Louis Niehoff

Thomas Joseph Wehmeier

Ralph Lawrence Helmers, Jr

Susana Rosa Waimin Siu

Vince York-Leung Wong

Richard Nicholas Reinhart, Jr

Kathleen Hack Noble

Tamara Jocelyn Kearney

Li-Hsin Tsai

Brenda Kay Murphy

Leon J Rubin

David Alan Volker

Levente Laszlo Diosady

Ahmed A Hussein

Charles Henry Taylor

Vince Y Wong

The present invention relates to tasty, ready-to-eat, nutritional foods that offer an alternative to appealing but unhealthy foods. More particularly, tasty, ready-to-eat, nutritional foods that provide a balanced mix of amino acids, fat, and carbohydrates are disclosed. Processes for making, and methods of using said tasty, ready-to-eat, nutritional foods are also disclosed. The nutritious foods of the present invention are formulated and processed such that they resolve the dilemma that consumers have always been faced with&#x2014;healthy eating or enjoying what they eat.

Tasty, ready-to-eat, nutritionally balanced food compositions

Appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are disclosed. These snacks and mixes offer an alternative to appealing but unhealthy snacks. The nutritious snacks of the present invention are traditional in form, provide a balanced mix of an amino acid source, fat, and carbohydrates and typically have an appeal similar to that of unhealthy snacks of similar form. Thus, the snacks and snack mixes of the present invention resolve the dilemma that consumers are currently faced with&#x2014;healthy eating or enjoying what you eat. Processes for making and methods of using appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are also disclosed.

Traditional snacks having balanced nutritional profiles

The present invention relates to tasty, ready-to-eat, nutritional foods that offer an alternative to appealing but unhealthy foods. More particularly, tasty, ready-to-eat, nutritional foods that provide a balanced mix of amino acids, fat, and carbohydrates are disclosed. Processes for making, and methods of using said tasty, ready-to-eat, nutritional foods are also disclosed. The nutritious foods of the present invention are formulated and processed such that they resolve the dilemma that consumers have always been faced with&mdash;healthy eating or enjoying what they eat.

Tasty, convenient, nutritionally balanced food compositions

Appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are disclosed. These snacks and mixes offer an alternative to appealing but unhealthy snacks. The nutritious snacks of the present invention are traditional in form, provide a balanced mix of an amino acid source, fat, and carbohydrates and typically have an appeal similar to that of unhealthy snacks of similar form. Thus, the snacks and snack mixes of the present invention resolve the dilemma that consumers are currently faced with&mdash;healthy eating or enjoying what you eat. Processes for making and methods of using appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are also disclosed.

Nutritionally balanced snack food compositions

Ready-to-eat nutritionally balanced food compositions having superior taste systems

Nutritionally balanced traditional snack foods

Disclosed are flavored oils for use in deep frying, stir-frying and marinating, which when heated, exhibit reduced aroma. The flavored oils consist essentially of an edible oil, a flavoring agent and a polyethylene sorbitan monoester.

Flavored cooking oil having reduced room aroma

A process for removing chlorophyll color impurities from vegetable oils, the process comprises:

Process for removing chlorophyll color impurities from vegetable oils

This invention relates to an improved process for refining and dewaxing crude vegetable oils and, more particularly, to a process in which efficient separation of undesirable waxes (about 60% to 90%) can be consistently achieved in refining crude oils such as sunflower, safflower, and corn oil. A process for bulk dewaxing and refining crude vegetable oil comprising the steps of: tempering said crude vegetable oil for wax nucleation at a temperature of from about 75.degree. F. to about 120.degree. F. for at least about 24 hours; then cooling and holding said tempered crude vegetable oil for wax agglomeration at a temperature of from about 40.degree. F. to about 70.degree. F. for at least 5 hours; refining said tempered and cooled oil at a temperature of about 80.degree. F.-90.degree. F., with an aqueous alkali solution to provide a mixture of a wax containing aqueous phase and a refined oil phase; heating said mixture to a maximum temperature of about 120.degree. F.; and separating said oil phase from said aqueous phase.

Crude edible oil wax removal process

Growing community of inventors

Cincinnati, OH, United States of America

Christopher Randall Beharry