Nestec S.a.

Societe Des Produits Nestle S.a.

Dharam Vir Vadehra

Elaine Regina Wedral

Alexander A Sher

Mark Randolph Jacobson

Steven S Kwon

Sekhar Reddy

Hyung Wook Kim

Chandrasekhara Reddy Mallangi

Zdenek Kratky

George Cherian

Ernesto J Reutimann

Gene Frank Clyde

Nadji Rekhif

Nicholas Melachouris

Eileen C Fuchs

Arturo F Guerrero

George F Tonner

Dinakar Panyam

Nikhil Prasad

Claude Lecouteux

Gerard J Loizeau

Steven Soon-Young Kwon

Robert M Adams

Cheryl A Groesbeck

James G McCarthy

Veronique Oganesoff

Li Li Zyzak

Chandrasekhar R Mallangi

Regina Elaine Wedral

Michael A Marsico

Shirley A Duboff

Edward R Castle

Catherine Dionis

Marianne Dorothy Potter

An iron-protein hydrolysate complex which may be used to fortify foods and beverages with iron. The complex is formed of ferrous ions chelated to partially hydrolyzed egg white protein. The hydrolyzed egg white protein has a molecular weight in the range of about 500 to about 10,000. The complexes are sufficiently stable as to be suitable for use in sterilized products, such as retorted products. Moreover, despite the stability, the iron in the complexes has substantially the same bioavailability as ferrous sulfate.

Iron fortification system

A browning composition for food having a dough crust. This composition includes a caramel color and a thickening agent, and undergoes browning reactions upon microwave or conventional heating.

Browning composition

A cream substitute comprising from 5% to 40% by weight of butter, from about 0.25% to about 5% by weight of a thickening agent, and about 0.25% to about 4% of a food protein, based on the total weight of the cream substitute, together with a sufficient amount of water to total 100% by weight, and, optionally, from about 0.05% to about 2% by weight of a food acceptable acid.

Cream substitute

A calcium-fortified milk or dairy-based product containing a calcium source and a food-grade polyphosphate having at least six phosphate groups.

Shelf-stable calcium fortified milk and dairy products

A fortified foodstuff having a fortifying amount of an inorganic compound prepared from sources of ferrous or ferric iron, phosphate and ammonium. These compounds provide an iron fortification system which does not deleteriously affect organoleptic properties of the foodstuff, and which is particularly useful for products containing polyphenols (cocoa, tea, etc.), or which have a high fat content.

Food fortified with iron

A fortified foodstuff comprising a fortifying amount of a complex of calcium and a hydrolyzed polysaccharide, optionally combined with an acid, such as an organic acid. The foodstuff may be a dairy-based product such as milk or a milk product, a confectionery product, or an ice cream.

Calcium fortified foodstuff

A multi-functional marinade for fish and meat products that adds flavor to the fish or meat product and improves the texture and color of the fish or meat product during cooking. The marinade does not require the addition of other ingredients and can be applied immediately before cooking. The marinade can be a solid powder that is coated on the food or a liquid that is brushed or sprayed on the food.

Multi-component marinades

A composition of a fortified liquid food or beverage product containing a fortifying amount of a metastable Calcium Lactate-Citrate or Calcium-Magnesium Lactate-Citrate complex formed by the interaction of an alkaline calcium source with a mixture of lactic and citric acids and optionally stabilized with carbohydrates. Also, methods for forming these complexes.

Calcium-magnesium fortified water, juices, beverages and other liquid food products and process of making

A novel calcium complex for the fortification of beverages and foods, especially milk, is disclosed. Fortifying complexes are made of a calcium source and a negatively-charged emulsifier with or without an organic or inorganic acid or a salt thereof. These complexes have been found to be particularly effective in fortifying milk and milk-protein containing beverages without coagulation of the proteins or without significantly changing the texture of the product.

Calcium complexes for fortification of foods

A slurry of enzymatically hydrolyzed protein containing polypeptides is incubated with a culture of a food-grade microorganism, particularly,which produces peptidases to hydrolyze the polypeptides in the slurry.

Protein hydrolysis

A process for the preparation of a substantially free flowing particulate flavor by mixing an oil soluble flavor with a melted edible fat having a melting point from about 30&deg; C. (85&deg; F.) to 93&deg; C. (200&deg; F.) to form a solution of the oil soluble flavor in the melted fat, cooling the solution of the oil soluble flavor in the melted fat, with the addition of a super-cooling agent with agitation during cooling, to produce solid particles having an average diameter of from about 0.1 to 10 cm, and then, if desired, grinding these particles with a super-cooling agent to produce the substantially free flowing particulate flavor whose particles have an average diameter of less than 1 mm.

Process for preparing flavor composition

A method of preparing a fortified foodstuff containing a fortifying amount of a complex of calcium and a hydrolyzed polysaccharide, combined with an acid, such as an organic acid. The foodstuff may be a dairy-based product such as milk or a milk product, a confectionery product, ice cream or a beverage such as a juice.

Calcium fortified foodstuff and method of preparing same

A process for the preparation of a Parmesan or cheese flavor which comprises ripening cheese curds with a protease, lipase and Lactobacillus helveticus and/or Lactococcus lactis.

Cheese flavor

A fortified foodstuff comprising a fortifying amount of a balanced blend of calcium lactate and calcium carbonate stabilised with a source of glucuronic acid, and a process for its preparation which comprises mixing a balanced blend of calcium lactate and calcium carbonate, adding a source of glucuronic acid, and adding to the foodstuff.

Fortification of foodstuff

A novel calcium complex for the fortification of beverages and foods, especially milk, is disclosed. The fortifying complexes contain a calcium source and a negatively-charged emulsifier with or without an organic or inorganic acid or a salt thereof. These complexes have been found to be particularly effective in fortifying milk and milk-protein containing beverages without coagulation of the proteins or without significantly changing the texture of the product.

Growing community of inventors

New Milford, CT, United States of America

Dharam Vir Vadehra