The Procter Gamble Company

Other

David Alan Volker

John Keeney Howie

Robert Lawrence Prosise

David Vincent Zyzak

Robert Leslie Swaine, Jr

Peter Yau-Tak Lin

Nizar El-Khoury

Jessie Linda Sandy

Angela Louise Lair

Vincent York-Leung Wong

Jeffrey John Kester

Raymond Louis Niehoff

Christopher Randall Beharry

David Joseph Bruno, Jr

Michael Robert Sevenants

Joseph McGrady

Robert D Feeney

Lydia A Jury

A flowable nondigestible oil composition having a Consistency in a temperature range of 20&deg; C. to 40&deg; C. of less than about 600 P.sec , preferably less than about 400 P.sec . The flowable nondigestible oil contains a liquid polyol polyester having a complete melt point less than 37&deg; C., and a solid polyol polyester having a complete melt point of at least about 37&deg; C. The solid polyol polyester can be a solid saturated polyol polyester, a solid diversely esterified polyol polyester, a polyol polyester polymer, or a combination thereof, which are crystallized, or co-crystallized, into unaggregated crystal particles of typically less than 10 microns in maximum dimension. The flowable nondigestible oil is made by a process which includes the steps of melting completely the nondigestible oil, crystallizing the solid polyol polyester while applying shear to avoid formation of clusters of crystallized aggregates which can prevent the composition from being flowable. A preferred equipment for crystallizing the solid polyol polyester to form the flowable composition is a scraped wall heat exchanger.

Flowable nondigestible oil and process for making

Disclosed are improved food preparation compositions. The compositions can include an anti-stick agent, a flavor enhancing agent, and an anti-foam agent. The compositions can be used in relatively low levels when preparing food, yet provide improved flavor, texture and aroma compared to results achieved using greater amounts of conventional food preparation compositions.

Food preparation compositions

A flowable nondigestible oil composition having a Consistency in a temperature range of 20&deg; C. to 40&deg; C. of less than about 600 P.sec , preferably less than about 400 p.sec The flowable nondigestible oil contains a liquid component having a complete melt point less than 37&deg; C., and a solid component having a complete melt point of at least about 37&deg; C. At least one of the solid component and the liquid component includes a material selected from esterifield linked alkoxylated polyols, such as esterifield linked alkoxylated glycerines; esterifield epoxide-extended polyols; and mixtures thereof. A method for making the composition is also disclosed.

Flowable composition and a process for making the flowable composition

A method for preparing frozen par-fried potato strips comprising about 32% to about 52% moisture which remain fresh tasting after storage at about 0.degree. F. (-17.8.degree. C.). The method comprises peeling, trimming and cutting raw potatoes into strips, blanching, and reducing the moisture content of the potato strips to not less than about 54% followed by, par-frying the potato strips in oil for a time sufficient to reduce the moisture of the potato strips to a final moisture content of from about 32% to about 52%. Thereafter, the par-fried potato strips are frozen. The frozen par-fried potato strips have reduced levels of 2,5-dimethyl pyrazine and relatively high levels of 2,4-decandienal. When cooked, the finished French fries have improved flavor over conventional oven baked fries.

Storage stable par-fries having reduced levels of pyrazine

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

This invention is a process for rendering an edible fiber more easily hydratable for addition to food products. Edible fiber is co-milled in a multi-impact mill with sugar and optionally flour and starch. This co-milling improves the dispersion and the water absorbing rate of the fiber when it is added to food. The addition of fiber allows more water to be held, resulting in better and moister tasting food products. The invention also comprises the fiber product made according of this process.

Co-milling fiber for use in foods

The present invention relates to improved baked goods, and in particular brownies, which contain an absorbent edible fiber. Improvements have been noted in the areas of chocolate flavor display, texture, tolerance to underbaking, height and moisture retention. The baked goods are made from a mix which comprises from about 0.1% to about 10% cellulosic fiber, from about 45% to about 65% sugar, from about 15% to about 35% flour, from about 3% to about 18% shortening, from about 0% to about 12% cocoa, and from about 0% to about 4% starch, the balance being conventional baked good additives. The finished baked goods comprise from about 68% to about 93% of the mix, from about 0.5% to about 6% egg solids, from about 0% to about 16% oil, and from about 5% to about 20% water.

Process for making brownies containing cellulosic fiber

This invention relates to acidified sauce products, specifically, to products containing textured protein or analog simulating loose, cooked ground meat. This invention further relates to an acidification process for the preparation of such products. This acidification process minimizes the necessary pH equilibration time and generates a shelf-stable product with optimum texture and flavor, and low fat content.

Growing community of inventors

North Bend, OH, United States of America

David Alan Volker