Cpc International, Inc.

Unilever Bestfoods, North America Division of Conopco, Inc.

Donald Joseph Hamm

John William Tobin

Shi-Qiu Zhang

Christopher Burce Puno

Silverio Luiz Tecedor

Shirley A Hawthorne

Catherine Titus Felix

The invention is directed to beverages with improved flavor. The beverages are not sour and have a monoprotic acidulant with a pKa of less than about 2.6 and/or a polyprotic acidulant with a pKaof less than about 2.6 and a pKaof less than about 3 or greater than about 6.

Tea beverage with improved flavor

A universal sauce base, i.e. an edible composition, having a low pH for use in hot or cold food applications that is microbiologically stable, heat stable and freeze-thaw tolerant. The universal sauce base has an oil-in-water emulsion and comprises water, vegetable oil, starch, phospholipase A2 modified egg yolk and inorganic acid acidulent including at least phosphoric acid and other ingredients. The universal sauce base has a bland and non-sour flavor, can be used in a wide variety of food applications and can be combined with a wide range of flavors and other ingredients.

Universal sauce base

A process for the production of hydrolyzed vegetable proteins containing no detectable level of monocholorodihydroxypropanol and substantial flavor enhancement characteristics by using enzymatic hydrolysis of the protein followed by mild acid hydrolysis with gaseous hydrochloric acid and the product therefrom.

Process for the production of hydrolyzed vegetable proteins using

A low calorie substitute for the edible oil component in oil-based food compositions is disclosed, which low-calorie substitute is comprised in substantial proportion of at least one-low calorie oil component selected from the group consisting of thermally stable polycarboxylic acids having 2 to 4 carboxylic acid groups esterified with saturated or unsaturated alcohols having straight or branched carbon chains of from 8 to 30 carbon atoms. A low-calorie substitute of the present invention exhibits physical and functional properties substantially comparable to triglyceride vegetable oils, including the ability to serve as a cooking oil or to replace a portion of the edible oil in a food composition, such as a margarine or a mayonnaise. At the same time, the low-calorie substitute of the present invention has the additional advantage that it is substantially unsusceptible to enzymatic hydrolysis by lipases and therefore does not represent a caloric source in the diet.

Growing community of inventors

New Providence, NJ, United States of America

Donald Joseph Hamm