Kraft Foods Group Brands LLC

Kraft Foods Global Brands LLC

Kraft Foods Holdings, Inc.

Dennis Ann Kim

Lawrence P Klemann

Bary Lyn Zeller

Anilkumar Ganapati Gaonkar

Yeong-Ching Albert Hong

Ricardo Villota

Cathy Jean Ludwig

Mia Rivard

Cecily Elizabeth Brose

Tia Michelle Rains

Jeffrey Donald Edgerton

Jaime Davis Flaherty

Andrew Edward McPherson

Lisa Ann Dierbach

Weizhi Chen

Laura Herbst

William Schwimmer

Tracy Joella Sanborn

Lael W Hamilton

Allison R Bull

Jeffrey B Fine

Kim-Hun Chau

A whey containing composition having a reduced whey flavor is provided. The composition includes whey and about 0.01 ppm to about 10 ppm thaumatin.

Composition and method to suppress whey flavor

Anti-boil-over compositions and methods are provided that significantly reduce boil-over during microwave oven cooking of pasta relative similar pasta and water mixtures such that oversized containers are not required. Thus, when prepared using limited volume container, the container of cooked pasta appears full.

Anti-boil-over compositions and methods for microwave oven cooking of dry pasta

A container that has improved release properties for a viscous material configured to minimize residual material remaining in the container upon normal use thereof and also generally maintains the physical stability of a material in the container. The container includes a coating applied to a portion of the inner surfaces thereof that is effective to provide the improved release properties.

Container with improved release properties

A method of forming a container that has improved release properties for a viscous material configured to minimize residual material remaining in the container upon normal use thereof and also generally maintains the physical stability of a material in the container. The method includes applying a coating to a portion of the inner surfaces of a container in an amount effective to provide the improved release properties.

Method for forming a container with improved release properties

Lipid compositions are provided that are effective as edible moisture barriers for reducing moisture migration between food components. The lipid compositions include a mixture of structured glycerol ester (SGE) compositions bearing short chain (two to four carbons), medium chain (six to twelve carbons), and saturated long chain (fourteen to twenty-two carbons) fatty acid residues. The SGE compositions of the invention are reduced calorie and fully saturated, contain essentially zero trans-unsaturated fatty acids, and contain components present in stable alpha crystal forms.

Structured glycerol esters useful as edible moisture barriers

An edible multilayer moisture barrier for food products is provided for separating food components having different water activities and preventing or significantly inhibiting movement of water between the food components. The edible multilayer moisture barrier of the present invention includes a lipid layer and a flexible hydrophobic layer.

Multilayer edible moisture barrier for food products and method of use

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Palatine, IL, United States of America

Dennis Ann Kim