The Procter Gamble Company

Mid-America Commercialization Corporation

J.r. Simplot Company

The Procter & Gamble

Jeffrey John Kester

Joseph J Elsen

Thomas Joseph Wehmeier

Raymond Louis Niehoff

Robert Lawrence Prosise

Athula Ekanayake

Robert Joseph Sarama

Christopher Randall Beharry

Ralph Lawrence Helmers, Jr

Susana Rosa Waimin Siu

Jianjun Justin Li

Vince York-Leung Wong

Paul Ralph Bunke

Gerhard Norbert Zehenbauer

Patrick Joseph Corrigan

James C Letton

Richard Nicholas Reinhart, Jr

Mary M Fox

David Thomas Biedermann

Kathleen Hack Noble

Tamara Jocelyn Kearney

Brenda Kay Murphy

Li-Hsin Tsai

David John Weisgerber

Jerry Douglas Young

Herbert Thomas Young

Alyce Johnson Papa

Timothy B Guffey

Michael Robert Sevenants

John R Baginski

Belle Cromwell Walsh

Kyle McLennan Taylor

Paul Seiden

Corey James Kenneally

Deborah Jean Back

Richard Gerard Schafermeyer

Michael L Hamann

David Alan Volker

Susan Fortier Collinge

Christian A Bernhardt

Jairus R D David

Ashok Premchand Luhadiya

Gerhard Norbert Zehentbauer

James B Hirshorn

Tracy R Hitchcock

Charles Henry Taylor

Scott Alan Vandiest

Stacey Lynne Adams

James A Letton

Johnson Watson McRorie, Jr

Russell Bruce Naber

Paul Henry Zoutendam

Vince Y Wong

A process for producing an essential oil. The essential oil can be white mustard essential oil. The white mustard essential oil can include a moisture sensitive isothiocyanate compound. The moisture sensitive isothiocyanate compound can be 4-HBITC. The essential oil can be produced from mustard seed, which can comprise a precursor sinalbin and myrosinase enzyme. The mustard seed can be reduced into a powder. Activation of the myrosinase enzyme by using a water solvent and a promoter to form a slurry can be performed, wherein the myrosinase enzyme catalyzes the production of an essential oil comprising an isothiocyanate from the sinalbin precursor.

Process of extracting isothiocyanates

A composition for preserving solid food products comprising a moisture-sensitive isothiocyanate compound and a hygroscopic carrier, wherein the composition is substantially free of sorbic acid, benzoic acid, and salts thereof. Also disclosed is a solid food product containing the aforementioned preservative composition and a method for preserving solid food products including the steps of adding a moisture-sensitive isothiocyanate to the solid food product and storing the resulting product at a reduced temperature.

Isothiocyanate preservatives and methods of their use

Processes for extracting juice from plant material containing terpene glycosides comprising the steps of crushing a plant material comprising terpene glycosides, blanching the crushed plant material in acidified water to obtain a puree, the puree comprising a juice extract and a plant solids residue, separating the juice extract from the plant solids residue, mixing enzymes with the juice extract, and separating the juice extract to obtain a sweet juice.

Method for extracting juice from plant material containing terpene glycosides and compositions containing the same

Included are beverage compositions containing green tea catechins and polyvalent mineral cations, wherein the beverage compositions exhibit a relatively low turbidity. Also included is a process for avoiding the turbidity issues associated with inclusion of calcium and green tea catechins.

Compositions containing green tea catechins and one or more polyvalent mineral cations

Reduced calorie fat compositions which contain combinations of substantially non-absorbable, substantially nondigestible polyol polyesters and certain reduced calorie triglycerides that function as anti-anal leakage agents and provide textural/taste benefits are disclosed. These reduced calorie fat compositions are useful in a variety of food applications, including frying oils for salted snacks, chocolate-flavored candy bars and cooking/salad oils.

Reduced calorie fat compositions

The present invention relates to tasty, ready-to-eat, nutritional foods that offer an alternative to appealing but unhealthy foods. More particularly, tasty, ready-to-eat, nutritional foods that provide a balanced mix of amino acids, fat, and carbohydrates are disclosed. Processes for making, and methods of using said tasty, ready-to-eat, nutritional foods are also disclosed. The nutritious foods of the present invention are formulated and processed such that they resolve the dilemma that consumers have always been faced with&#x2014;healthy eating or enjoying what they eat.

Tasty, ready-to-eat, nutritionally balanced food compositions

Appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are disclosed. These snacks and mixes offer an alternative to appealing but unhealthy snacks. The nutritious snacks of the present invention are traditional in form, provide a balanced mix of an amino acid source, fat, and carbohydrates and typically have an appeal similar to that of unhealthy snacks of similar form. Thus, the snacks and snack mixes of the present invention resolve the dilemma that consumers are currently faced with&#x2014;healthy eating or enjoying what you eat. Processes for making and methods of using appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are also disclosed.

Traditional snacks having balanced nutritional profiles

The present invention relates to tasty, ready-to-eat, nutritional foods that offer an alternative to appealing but unhealthy foods. More particularly, tasty, ready-to-eat, nutritional foods that provide a balanced mix of amino acids, fat, and carbohydrates are disclosed. Processes for making, and methods of using said tasty, ready-to-eat, nutritional foods are also disclosed. The nutritious foods of the present invention are formulated and processed such that they resolve the dilemma that consumers have always been faced with&mdash;healthy eating or enjoying what they eat.

Tasty, convenient, nutritionally balanced food compositions

Appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are disclosed. These snacks and mixes offer an alternative to appealing but unhealthy snacks. The nutritious snacks of the present invention are traditional in form, provide a balanced mix of an amino acid source, fat, and carbohydrates and typically have an appeal similar to that of unhealthy snacks of similar form. Thus, the snacks and snack mixes of the present invention resolve the dilemma that consumers are currently faced with&mdash;healthy eating or enjoying what you eat. Processes for making and methods of using appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are also disclosed.

Nutritionally balanced snack food compositions

Ready-to-eat nutritionally balanced food compositions having superior taste systems

Nutritionally balanced traditional snack foods

Parfried potato strips and a related preparation process are provided wherein the parfried strips have a relatively low moisture content suitable for oven finish or rapid finish fry preparation, and further wherein the parfried strips exhibit improved storage stability without developing undesirable off-flavor characteristics. The parfried potato strips are initially blanched and then surface treated to apply reducing sugar in a controlled amount prior to parfrying in hot oil and freezing. In one form, the surface treatment is a dextrose-containing dip or spray, whereas in another form the surface treatment is a sugar-containing starch-based batter coating. In either case, the quantity of sugar on the exterior surfaces of the strips is regulated in relation to the parfry oil temperature to achieve a target strip color. In a preferred preparation process, the potato strips are subjected to first and second parfry steps in hot oil with an intermediate freeze step prior to final freezing, wherein the quantity of sugar on the exterior surfaces of the strips is regulated in relation to the temperature of the second parfry step to achieve the target strip color.

Process for preparing storage stable low moisture parfried potato strips

Growing community of inventors

West Chester, OH, United States of America

Jeffrey John Kester