Kraft Foods Holdings, Inc.

Kraft Foods Global Brands LLC

Kraft Foods, Inc.

Kraft Foods Group Brands LLC

Intercontinental Great Brands LLC

General Foods Limited

Jimbay Peter Loh

Yeong-Ching Albert Hong

Alice Shen Cha

Ted Riley Lindstrom

Jerome F Trumbetas

Ana Patricia Rodriguez

Anilkumar Ganapati Gaonkar

Dalip Kumar Nayyar

Kieran Patrick Spelman

Timothy S Hansen

Richard Leshik

Laura Herbst

Lisa Jane Apel

Isabelle Marie-Francoise Laye

Zachary Caplan

Maria E Almendarez

Xiao-Qing Han

James J Myrick

Gary F Smith

Bruce Edward Campbell

K Rajinder Nauth

Zohar M Merchant

Benjamin E Dias

Fu-I Mei

Keisuke Morimoto

Daniel G Lis

Vernon C Witte

Amna Munji Abboud

Yinqing Ma

Isabelle Laye

Theodore H Joseph

Laura Gail Hill

Michael Anthony Hyde

Douglas M Lehmann

Joaquin C Lugay

Gary William Trecker

David G Pechak

Roger W Franzen

Matthew Zwolfer

Omar Diaz-Castillo

Ramanathapur G Krishnamurthy

Daniel Andrew Meyer

Maluwa Ursula Behringer

Richard N McArdle

William E Flango

Lisa Anne Preston

Glenn A MacBlane

Kent H Thrasher

William E Flango, Jr

Maria Velissariou

Jocelyn Q Mendoza

Tim Hansen

David R Rourke

Yi-Fang Chu

Susan M Vidal

Iksoon Kang

John A Gregg

Dreena Ann Dulin

Timothy Nellenback

Barbara Jo Lyle

Alice S Cha

Vernon Carl Witte

Jerome Francis Trumbetas

Daniel Gerard Lis

Isabelle M Laye

Maluwa Behringer

Laura G Hill

Yeong-Ching Hong

Ana P Rodriguez

Richard N Mcardle

Lisa Apel

Compositions and methods for preparing a multi-texture, non-baked foodstuff having a first component with a first soluble solids ratio; and a second component with a second soluble solids ratio, wherein the second component is a non-baked foodstuff having at least 1% weight fraction of particulate matter having a particle size of about at least 100 &#x3bc;m, including at least one setting agent and at least one texture-modifying particulate ingredient and having a gel strength of about at least 100 and a liquid weight fraction of about at least 35%.

Baked goods-like texture without baking

Lipid-based, creamy food fillings are disclosed that are bake-stable up to a temperature of at least about 125&#xb0; C. The creamy food fillings are particularly suitable for use in products that require the filling to be added prior to baking. In one aspect, the fillings are a solid-in-liquid dispersion having a dispersed solid phase including a hydrophilic powder and a high-melting lipid, as well as a continuous lipid phase including a low-melting lipid in which the hydrophilic powder and high-melting lipid are dispersed. Preferably, the fillings have a low water activity of about 0.5 or lower and are formed in the absence of additional humectants, thickening agents, or gelling agents.

Bake-stable creamy food filling base

The present invention relates to instant acidified milk beverages and methods for producing such instant acidified milk beverages. More specifically, the present invention provides a powdered composition which can be added to a liquid milk product with minimal mixing to produce an instant acidified milk beverage having a smooth texture. Even more specifically, the powdered composition includes at least one edible monobasic salt of polyprotonic acid. The powdered composition may include a buffer salt, and other optional ingredients such as sweetener, thickener, fiber, bulking agent, anti-caking agent, fruit juice solid, flavor, and colorant, etc.

Milk acidification composition for powdered beverage

Improved methods for potassium fortification in food products and the resulting potassium-fortified food products produced therefrom are provided. The methods of this invention allow significant levels of potassium fortification (i.e., greater than about 10 percent, and even up to about 50 percent, of the current U.S. Daily Values (DV) in a single serving) without the objectionable and unpleasant taste profile normally associated with current methods of potassium fortification.

Potassium fortification in foodstuffs

The present invention is directed to stabilized non-sour dairy base materials which may be used as a heavy cream substitute or other culinary purposes in food products.

Stabilized non-sour dairy base materials and methods for preparation

Heat-stable flavor components, which can be used in cheese flavoring systems to prepare food products, including cheeses, having desired flavor profiles. The flavoring components are obtained by addition of flavor-generating whey source as part of a fermentation process in which the whey source provides a source of flavor, and a lipid source is added which traps and stabilizes, and thus preserves, flavor compounds in the fermented mixture during a subsequent heat treatment used for culture inactivation. Methods of making and using these flavoring components and flavoring systems in food products, such as cheese products, also are provided.

Heat-stable flavoring components and cheese flavoring systems incorporating them

The present invention describes processes that incorporate ionic gums into wheyless cream cheese to reinforce curd structure, thus increasing product firmness. The processes involve adding a relatively small (e.g., about 0.005 to about 0.1 percent) but effective amount of the ionic gum (e.g., xanthan, gellan, carrageenan, alginate gums, low methoxy pectin, or mixtures thereof) before a fermentation step, preferably prior to initial homogenization/heating steps, to provide ionic gum-dairy protein interaction without causing coacervation with protein. In certain preferred embodiments, xanthan gum is used due to its cold water solubility, consistent composition, availability, and low cost.

Gum application in wheyless cream cheese systems

The present invention is directed to cream cheese compositions in which the protein level is reduced to below 6.5 percent, and preferably between about 5 to about 6 percent, with acceptable baking properties. In order to obtain such a cream cheese composition with acceptable baking properties, a stabilizer composition is added to the low protein cream cheese. The stabilizer composition comprises a first stabilizer and a second stabilizer, wherein the first stabilizer is selected from the group consisting of carob gum and tara gum and the second stabilizer is selected from the group consisting of xanthan gum, carrageenan, maltodextrin, pectin, inulin, starch, gelatin, and agar.

Low protein cream cheese

An edible moisture barrier for food products is provided. This edible moisture barrier is highly effective in preventing moisture migration within a multi-component food product between food components having different water activities and/or moisture contents at a given storage temperature. The moisture barrier includes an edible microparticulated high melting lipid having a melting point of 70&#xb0; C. or higher and an edible low melting triglyceride blend.

Edible moisture barrier for food and method of use products

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

The present invention relates to a method for directly using acid cheese whey and/or its by-products from conventional cheese production to make additional food products. More particularly, the present method provides an economical way to profitably utilize a traditional waste or by-product in the manufacture of cream cheese or other high-value added products without re-culturing, without combining with cheese curd, without neutralizing, and without the disposal or recycling costs common in the industry.

Acid whey texture system

Methods are provided for preparing intermediate moisture vegetables. In one embodiment, this invention relates to a method for preparing intermediate moisture vegetables, said method comprising (1) predrying the vegetables to a moisture content of less than about 5 percent, (2) applying a low viscosity infusion cocktail comprising water, a polyhydric alcohol, and salt to the predried vegetables, (3) equilibrating the predried vegetables and infusion cocktail for at least about 30 minutes to provide the intermediate moisture vegetables, and (4) and packaging the intermediate moisture vegetables; wherein the infusion cocktail contains essentially no sugars or saccharides. When cooked, these intermediate moisture vegetables provide appearance, texture, and taste similar to that provided by high quality cooked individually quick frozen vegetables.

Process for preparing intermediate moisture vegetables

Growing community of inventors

Green Oaks, IL, United States of America

Jimbay Peter Loh