General Foods Limited

Douglas M Lehmann

Marvin Schulman

Theodore H Joseph

Paul A Kirkpatrick

Jimbay Peter Loh

Joseph L Hegadorn

Richard R Leshik

Nancy A Swallow

William E Flango, Jr

William E Flango

David R Rourke

Gordon F Kunz

Natale Butera

Joyce P St John

Aseptically-packaged pudding products are produced wherein the pudding additionally contains a protein aggregating agent selected from the group consisting of heat-coaguable protein, food acids, food acid salts, food bases, food base salts and combinations thereof. The puddings are particularly useful for making layered pudding products.

Aseptically-packaged pudding

Utilizing a combination of a low starch level, a high lauric acid-containing fat and from 0.12 to 0.2% sodium-stearoyl-2-lactylate a pudding is formulated which has a low on-line viscosity after cooking and sterilization and when subject to refrigerator storage develops a desirably high viscosity and a preferred texture and mouthfeel as compared to high starch level puddings. The cooked and sterilized pudding formulation of this invention is cooled in non-swept-surface heat exchangers after the cooking and sterilization step.

Method for producing aseptically-packaged puddings

A fluid nozzle for the atomization of liquids and, more particularly, a three-fluid nozzle for effectuating a unique method of atomizing high viscosity liquids and difficult-to-spherize liquids which are to be spray-dried. Also disclosed is a novel method of atomizing high viscosity liquids and liquids which are difficult to spherize in an essentially two-step atomization sequence through the utilization of the inventive three-fluid atomizing nozzle.

Three-fluid atomizing nozzle and method of utilization thereof

A method for agglomerating a low-moisture, amorphous gelatin-containing mix wherein finely ground gelatin is combined with a ground, anhydrous food acid and ground sugar and/or polydextrose and the mix is heated, while being agitated to a temperature between 180.degree. and 200.degree. F.

Method for producing cold-water soluble gelatin dessert mixes and

Growing community of inventors

Howell, NJ, United States of America

Douglas M Lehmann