Kraft Foods, Inc.

Kraft Foods Group Brands LLC

Daniel G Lis

Mark S Miller

Kevin J Surber

Vernon C Witte

Robert W Martin, Jr

Gerard L Hasenhuettl

Lisa Anne Preston

Jimbay Peter Loh

Anilkumar Ganapati Gaonkar

James J Myrick

Miranda Miller

Jerome F Trumbetas

Peter Harris Brown

Zohar M Merchant

Richard Harold Lincourt

Linda K Jackson

R G Krishnamurthy

Robert W Martin

Gregory S Buliga

Ramanathapur G Krishnamurthy

Richard N McArdle

Scott T Ostergaard

John A DeWalt

Susan M Vidal

Elizabeth Gwartney

Johnny Casanovas

John B Topinka

Richard B Rogers

Sharon Tomski

William F Powell

Richard Stuart Silver

John Benjamin Topinka

Evan J Turek

Robert F Class

Ming H Lau

Marie M Antoniewski

Kang Hu

Stacey A Prager

Paul Victor Gass

Steven Donald Zbylut

Plant sterols have been shown to be cholesterol-reducing agents in human serum. In the present invention, plant sterols, plant stanols, plant sterol esters and other non-toxic sterols are micromilled with emulsifiers in a solvent (water or edible oil) to produce dispersion which can be incorporated into full-fat, reduced-fat, low-fat, fat-free and triglyceride-free food products. Such water-based or edible oil-based dispersions can be used to incorporate relatively high levels of such sterols/stanols in food products without the adverse organoleptic effect normally associated with the use of such plant sterols and plant stanols.

Micromilling plant sterols and emulsifiers

The present invention relates to a cheese-like dairy gel that includes a gum, a starch, and a dairy liquid, wherein the gel has the texture, consistency, and mouthfeel of a cheese. In particular embodiments of the dairy gel, it is essentially fat-free, and is chosen from among cottage cheese, ricotta, cream cheese, American cheese, processed cheese, Parmesan cheese, baker's cheese, cheddar, and Feta cheese. The gum may be an ionically neutral gum, such as konjac, or a microbial gum, gellan gum, or it may be an anionic gum, such as a carrageenan, Kappa-carrageenan, furcelleran, agar, alginate, and the like, or mixtures thereof. The starch, in certain embodiments of the invention, may be potato starch, tapioca starch, corn starch, rice starch, wheat starch, and the like, or mixtures thereof. The invention additionally provides a process for preparing a cheese-like dairy gel wherein the ingredients are blended, briefly heated, packaged, and cooled, or it may be cooled and extruded, sliced, diced, or shredded, then packaged. The invention avoids renneting, fermenting, or acidification that yields curds and whey liquid. It thus provides a simplified process and product which utilizes all the ingredients of the dairy liquid employed.

Cheese-like dairy gels

A gel composition of water, substantially linear polymeric monosaccharide and insoluble material exhibiting exceptional gel strength, thermal stability and organoleptic properties that may be utilized as a fat mimetic in food products. A preferred manufacturing method includes microparticulating the composition at elevated temperatures.

Gel composition method of making and products containing same

A mouthfeel and lubricity enhancing composition for use in reduced fat food products is provided. The composition is an aqueous gel matrix of ester vesicles which is provided by a mixture of diacetyl tartaric acid mono fatty acid glyceride ester and a second ester having a hydrophilic-lipophilic balance of above about 10 and a melting point above about 100.degree. F.

Mouthfeel and lubricity enhancing composition

A full fat and foam inducing composition for use in reduced fat food products is provided. The composition is an aqueous gel matrix of ester vesicles which is provided by a mixture of diacetyl tartaric acid mono fatty acid glyceride ester and a second ester having a hydrophilic-lipophilic balance of above about 10 and a melting point above about 100.degree. F.

Foam inducing compositions and method for manufacture thereof

A method for controlling and/or modifying the morphology of inulin is provided. Using this method, inulin can be produced having, as desired, a predominately needle-like morphology or a predominately obloid-type morphology. The controlled morphology inulin of the present invention (i.e., needles, obloids, or combinations thereof) can be used in low-fat and/or fat-free viscous food products where the inulin acts as a fat mimetic. By controlling the morphology of inulin used in such food products, better control of organoleptic and physical properties of the food product can be obtained.

Method for controlling crystal morphology of inulin

A non-fat edible plastic dispersion which has rheological properties similar to solid margarine or squeezable margarine. The plastic dispersion includes a fat mimetic selected from the group consisting of gelling type maltodextrins, starch modified by acid hydrolysis to remove amorphous regions therefrom and branched chain amylopectin starch and inulin.

Fat-free tablespread and method of making

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Schaumburg, IL, United States of America

Daniel G Lis