The Procter Gamble Company

International Paper Company

The Folgers Coffee Company

Pringles S.a.r.l.

Herbert Thomas Young

Peter Matthew Froass

Dennis W Anderson

Yaoliang Hong

Richard D Faber

Krishna Kosaraju Mohan

Cynthia A Goliber

Jeffrey John Kester

Joseph J Elsen

Francisco Valentino Villagran

David Thomas Biedermann

Glenn James Dria

Patrick Joseph Corrigan

Paul Ralph Bunke

John Keeney Howie

Roger William Gutwein

Richard W Lodge

Richard Gerard Schafermeyer

Peter Yau Tak Lin

David Vincent Zyzak

Alyce Johnson Papa

Michael Robert Sevenants

Richard Gerald Schafermeyer

John Michael Baughman

Kyle McLennan Taylor

Belle Cromwell Walsh

Jing Chen

Donald L McKenzie

Richard L Wilkins

Peter Yau Lin

Ralph Paul Bunke

This invention relates to composition containing expandable microspheres and at least one ionic compound and having a zeta potential that is greater than or equal to zero mV at a pH of about 9.0 or less at an ionic strength of from 10M to 0.1M, as well as methods of making and using the composition.

Compositions containing expandable microspheres and an ionic compound, as well as methods of making and using the same

This invention relates to composition containing expandable microspheres and at least one ionic compound and having a zeta potential that is greater than or equal to zero mV at a pH of about 9.0 or less at an ionic strength of from 10M to 0.1M., as well as methods of making and using the composition.

Compositions containing expandable microspheres and an ionic compound as well as methods of making and using the same

Roasted coffee beans having reduced levels of acrylamide, coffee beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted coffee beans comprising reducing the level of asparagine in coffee beans. In another aspect, the invention provides a method for reducing the level of asparagine in coffee beans comprising adding an asparagine-reducing enzyme to coffee beans. In still another aspect, an article of commerce communicates to the consumer that the roasted coffee beans, coffee beans, product comprising roasted coffee beans or coffee beans, and/or article of commerce has reduced or low levels of asparagine and/or acrylamide.

Method for reduction of acrylamide in roasted coffee beans, roasted coffee beans having reduced levels of acrylamide, and article of commerce

Insoluble, denatured, heat-stable protein particles are used in food and beverage products. The particles are easily dispersible in aqueous solutions and take the form of substantially non-aggregated macro-colloids. In a hydrated state the preferred mean diameter particle size distribution of the insoluble, denatured, heat-stable particles ranges from about 0.1 microns to about 3.0 microns, with less than about 5 percent of the total number of particles exceeding about 3.0 microns in diameter. The majority of the particles are substantially spheroidal in shape and have a substantially smooth, emulsion-like organoleptic character similar to that of high-calorie fats and oils. Additionally, these particles have a degree of protein insolubility of at least about 80%, which provides processing advantages during heat treatment.

Insoluble protein particles

A method for preparing frozen par-fried potato strips comprising about 38% to about 58% moisture which remain fresh tasting after storage at about 0&deg; F. (&minus;17.8&deg; C.). The method comprises peeling, trimming and cutting raw potatoes into strips, blanching, and reducing the moisture content of the potato strips to not less than about 60%. The reduced moisture potato strips are then parfried in oil at a temperature of from about 270&deg; F. (132&deg; C.) to about 335&deg; F. (168.3&deg; C.) for a time sufficient to reduce the moisture content of the potato strips to about 38% to about 58% moisture. Thereafter, the parfried potato strips are frozen. The frozen par-fried potato strips are stable (i.e., free from off-flavor development) when stored at 0&deg; F. (&minus;17.8&deg; C.) to about 20&deg; F. (&minus;6.7&deg; C.) for at least 1 month. When cooked, the finished French fries have improved flavor over conventional oven baked fries.

Process for preparing storage stable par-fries

The present invention relates to a process for making superior quality oven-finished French fries. i.e., French fried potato strips, by baking prebake par-fries in a forced air convection oven or impingement oven for about 0.5 to about 10 minutes at 325.degree. F. (162.8.degree. C.) to about 600.degree. F. (315.6.degree.) at an air velocity of from about 500 to about 10,000 feet per minute. After baking, the fries are optionally coated with oil. The oven-finished French fries of this invention are like deep fat fried French fries, which are superior in quality compared to the state of the art oven-finished French fries. The oven-finished French fries (shoestring-cut) made by the process of this invention have a bulk moisture of from about 32% to about 46%; a total fat content of from about 12% to about 25%; and a French Fry Texture Value of at least about 200. Preferably the fries have a surface water activity (Aw) of less than about 0.55 and an internal moisture content of from about 55% to about 80%.

Forced air convection oven process for finishing french fries

A process for preparing low fat shaped snack products having a light, crispy, crunchy texture is disclosed. A dough is formed from 50% to 80% flour, preferably potato flour, and water (20% to 50%), and formed into a sheet from which snack pieces are cut or are extruded. The snack pieces are constrained in a mold, fried to a moisture content of from about 5% to about 15% and then the excess fat removed by stripping with superheated steam having an average steam velocity of at least 800 lb./hr./ft..sup.2. A snack having 12% to 25% fat and having a fried-like texture and flavor and a moisture content less than 6% is made by this process.

Process for making low fat snack

A process for refining and dewaxing crude vegetable oils using only one separation step which removes both the hydrophilic and waxy components from the crude oil. An alkali refining/dewaxing treatment is employed on crude oil at a temperature of from about 15.degree.F to about 45.degree.F.

Simultaneous refining and dewaxing of crude vegetable oil

Growing community of inventors

Cincinnati, OH, United States of America

Herbert Thomas Young