Kraft Foods Holdings, Inc.

Intercontinental Great Brands LLC

Dalip Kumar Nayyar

Jimbay Peter Loh

Laura Gail Hill

Qadri Mustafa Abdallah

Lisa Jane Apel

Maluwa Ursula Behringer

Shannon Noreen Murray

Sheryl Lynn Cole

Andrew Edward McPherson

Yeong-Ching Albert Hong

K Rajinder Nauth

Zohar M Merchant

Kieran Patrick Spelman

Robert Vogt

Uraiwan Tangprasertchai

Antonio Paulo Pivesso, Jr

Marcio Hideo Nagata

Lisa Apel

Laura G Hill

Maluwa Behringer

A composition has a gas containing agent or gas producing agent, a foam stabilizer and a food acid source. In one advantageous form, when the composition is dissolved in a liquid medium, a resulting beverage preferably has a pH between 2.5 and 5.4, and a viscosity between 1.0 and 10.0 cP when at a concentration between 1 and 150 grams per liter at a temperature between 2 and 28&#xb0; C. In another advantageous form, the composition is water soluble in cold water, e.g., at a temperature between 2 and 28&#xb0; C. In an alternative form, various components of the composition will be present in a premade liquid to which a gas containing agent or gas producing agent is added just prior to consumption.

Beverage composition with foam generating component

The present invention is directed to nutritionally superior cheese products and their methods of manufacture. More particularly, this invention is directed to the manufacture of nutritionally superior cheese products having at least two phases wherein at least one phase is cheese (e.g., process cheese, uncured natural cheese, cured natural cheese, and the like) and at least one phase is a second edible phase (e.g., a cheese different from the first phase, vegetables, meats, mixtures of vegetables and meats, fruit, nuts, and the like). The nutritionally superior cheese products of the present invention are prepared by co-extruding the two or more phases such that the use of adhesives or heat to bind the at least two phases is not required. Nutritional supplements (e.g., vitamins, calcium, minerals, and the like) can be incorporated into one or more of the at least two phases.

Nutritionally superior cheese products

Methods are provided for preparing intermediate moisture vegetables. In one embodiment, this invention relates to a method for preparing intermediate moisture vegetables, said method comprising (1) predrying the vegetables to a moisture content of less than about 5 percent, (2) applying a low viscosity infusion cocktail comprising water, a polyhydric alcohol, and salt to the predried vegetables, (3) equilibrating the predried vegetables and infusion cocktail for at least about 30 minutes to provide the intermediate moisture vegetables, and (4) and packaging the intermediate moisture vegetables; wherein the infusion cocktail contains essentially no sugars or saccharides. When cooked, these intermediate moisture vegetables provide appearance, texture, and taste similar to that provided by high quality cooked individually quick frozen vegetables.

Process for preparing intermediate moisture vegetables

Improved cereal-based food products suitable for cooking in a low temperature (i.e., generally about 120 to 212&deg; F.) and high moisture (i.e., steam) environment are provided. The improved cereal-based food products, when cooked in a low temperature and high moisture environment, provide aroma and surface appearance characteristics similar to that of oven-baked goods. An aroma-enhancement component is obtained by micro encapsulating flavorants and/or aroma components in a hard fat. The aroma-enhancement component is incorporated into the dough or cereal-based substrate. The flavorants and/or aroma components are released during the low temperature cooking process. The surface appearance is obtain by coating the dough or cereal-based substrate with a crust-enhancement component containing potato flakes, hydrophobic starch, crust flavorants, colorants, and anti-caking agents. The crust-enhancement component, when cooked in a low temperature and high moisture environment, provide a crust which is comparable to that of oven-baked goods.

Low temperature cooking cereal-based products

Premium quality intermediate moisture vegetables and methods for preparing such vegetables are provided. The premium quality intermediate moisture vegetables are prepared by (a) infusing vegetables with an antimicrobial infusion cocktail at a temperature of greater than about 50&deg; F. for about 15 to about 180 minutes, wherein the antimicrobial infusion cocktail comprises an aqueous solution of (1) a water-soluble, predominantly lower molecular weight, low sweetness carbohydrate, (2) a polyhydric alcohol, (3) salt, (4) a non-inorganic sweetness depressant agent, and (5) nisin-containing whey derived from a nisin-producing culture; (b) collecting the vegetables and removing excess antimicrobial infusion cocktail; (c) drying the collected vegetables to a water activity of about 0.5 to about 0.9 to form the intermediate moisture vegetables; and (d) packaging the intermediate moisture vegetables. After drying to a water activity of about 0.5 to about 0.9, the intermediate moisture vegetables of the present invention are shelf stable. For example, such intermediate moisture vegetables having a water activity of about 0.55 to about 0.65 are expected to be shelf stable for about twelve months under ambient conditions; intermediate moisture vegetables having a water activity of about 0.75 to about 0.85 are expected to be shelf stable for about 90 days under refrigeration conditions. When cooked, these intermediate moisture vegetables provide appearance, texture, and taste similar to that provided by high quality cooked frozen vegetables.

Premium quality intermediate moisture vegetables and method of making

Growing community of inventors

Grayslake, IL, United States of America

Dalip Kumar Nayyar