Kraft Foods Holdings, Inc.

Glenn A MacBlane

Jimbay Peter Loh

Anilkumar Ganapati Gaonkar

Ted Riley Lindstrom

Gary F Smith

Fu-I Mei

Isabelle Laye

Timothy S Hansen

Laura Herbst

Kent H Thrasher

Maria E Almendarez

The present invention is directed to microwaveable grilled cheese and grilled cheese and meat sandwiches that include an edible, lipid based moisture barrier. The edible moisture barrier includes an edible microparticulated high melting lipid and an edible low melting triglyceride blend.

Microwaveable grilled cheese and meat sandwiches and method of preparation

A method for preparing processed cheese containing significant levels of soy protein which possesses all of the melt, firmness, and flavor characteristics of regular processed cheese is provided. The method utilizes one or more emulsions containing dairy ingredients and a soy protein ingredient. The emulsion(s) are blended with natural cheese, and heated in the presence of emulsifying salts to form a homogeneous, pumpable fluid cheese material that may be formed into sheets, slices or other desired forms. Preferred sources of soy protein include soy protein concentrates and soy protein isolates. Process cheese products containing between about 9 to about 12 percent soy protein may be obtained.

Processed cheese made with soy

Growing community of inventors

Chicago, IL, United States of America

Glenn A MacBlane