General Foods Limited

Kraft Foods, Inc.

Kraft General Foods, Inc.

Jerome F Trumbetas

Jimbay Peter Loh

David Palmer

James J Myrick

Zohar M Merchant

Daniel G Lis

Keisuke Morimoto

Vernon C Witte

Rex J Sims

Joseph A Fioriti

Joaquin C Lugay

Jimbay Loh

Mark D Fitch

Anne F Schenz

Peter Donato Malizia

Roger W Franzen

Ramanathapur G Krishnamurthy

Ivan Furda

Lisa Anne Preston

Richard N McArdle

Jocelyn Q Mendoza

Ivan Fruda

Susan M Vidal

Richard N Mcardle

Daniel Gerard Lis

Vernon Carl Witte

A gel composition of water, substantially linear polymeric monosaccharide and insoluble material exhibiting exceptional gel strength, thermal stability and organoleptic properties that may be utilized as a fat mimetic in food products. A preferred manufacturing method includes microparticulating the composition at elevated temperatures.

Gel composition method of making and products containing same

A method for preparing an aqueous sugar frosting mix by grinding an aqueous sugar saturated solution containing dispersed crystalline sugar in said saturated solution to produce a smooth, opaque, viscous syrup suitable for use as a frosting mix on cereals, pastries, cakes and the like.

Preparation of an aqueous sugar frosting mix

A process for the production of a creamed coconut product, which process comprises the step of milling a coconut-containing product having an average particle size of 50-700 .mu.m, a moisture content of less than 10% by weight, based on the total weight of the coconut-containing product, and a fat content of at least 50% by weight, based on the total weight of the coconut-containing product; at a temperature of from 48.degree. C.-60.degree. C. for a sufficient time to produce a creamed coconut product which contains substantially no coconut particles with a particle size greater than 30 .mu.m. Also disclosed is a creamed coconut product having substantially no coconut particles of a size in excess of 30 .mu.m, which product may be made by the process of the invention. The creamed coconut product has an excellent storage stability and improved organoleptic characteristics.

Process for the production of creamed coconut and creamed coconut product

Enzymatic protein process removing objectionable odor and offensive taste from natural proteins and the bland, odor-free products produced thereby.

Enzymatic protein process

Disclosed are compositions and methods of making an aqueous sugar dispersion of microparticalized cocoa, used to modify chocolate products such as low-fat icings, frostings, among other products.

Process for making a micromilled cocoa composition and a micromilled

A method is disclosed for producing an enhanced flavor impact and improved mouthfeel character in a beverage comprising the addition of co-dried, pH adjusted protein or protein hydrolyzate-emulsifier complex to a dry powdered or ready-to-drink beverage resulting in a beverage which has a flavor impact and mouthfeel character which more closely resembles that of the natural fruit juice.

Flavor and mouthfeel character of beverages

A process for decaffeinating and aqueous coffee extract involves contacting the extract with a fatty solvent while concurrently vacuum distilling a portion of the water initially present from the aqueous coffee extract and subsequently separating the decaffeinated coffee extract and the caffeine-containing fatty solvent.

Decaffeination of a coffee extract

A process for making a protein stabilizer for an edible, frozen foamed emulsion in which proteins are modified by co-drying the protein with a selected emulsifier.

Stabilizer for frozen foamed emulsions and method therefore

A low calorie, low-hygroscopic, quick-dissolving sweetening composition is obtained by co-drying a solution of a dipeptide sweetening agent with polyglucose.

Multifunctional sweetening composition

A low calorie, low-hygroscopic, quick-dissolving sweetening composition is obtained by co-drying a solution of a dipeptide sweetening agent with an edible, bland, low calorie polysaccharide in defined ratios.

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Tarrytown, NY, United States of America

Jerome F Trumbetas