Kraft General Foods, Inc.

Kraft, Inc.

Swift Company

John F Kratochvil

Mark S Miller

Gerard L Hasenhuettl

John J Strandholm

Alice A Heth

George A Henry

Ronnie G Morgan

Phillip J Kerwin

Gerard Eckhardt

Cynthia C Baer

Chyi-Cheng Chen

Susan M Gaud

Wennie L Lloyd

Wehn-Sherng Chen

Estela A Balmaceda

John M Kaiser

Lorraine C Hellgeth

Rajendra P Borwankar

Adam P De Vito

Microfragmented ionic polysaccharide/protein complex dispersions

Novel C-Gel food products comprising an aqueous gelatin kappa carrageenan matrix and a dispersed food product selected from the groups consisting of meat, seafood, vegetable, fruit, synthetic protein fiber, chocolate and mixtures thereof, in which the gelatin and carrageenan are present as a structurally firm continuous aqueous carrageenan/gelatin phase matrix at refrigeration temperature.

C-Gel composite food products

A pizza snack kit is disclosed which contains a slice of thermoreversible C-gel pizza sauce, a prepackaged cheese topping and at least one prepackaged baked pizza crust.

C-gel composite pizza snack kit

Imitation cheese products are disclosed which consist essentially of from about 0.5 to about 3.0 weight percent kappa carrageenan, from about 1.5 to about 12.0 weight percent gelatin, from about 3 to about 30 weight percent of an edible fat and from about 40 to about 65 weight percent water, in which the gelatin and carrageenan are present as a structurally firm continuous aqueous carrageenan/gelatin phase matrix at refrigeration temperature.

Imitation cheese products

American cheese is made according to regular processing sequences with the addition of specific pairs of strains of Lactobacillus plantarum and Streptococcus durans bacteria and a combination of kid, calf, and lamb pre-gastric lipases and cured at 60.degree.-68.degree. F. whereby uniform and fully aged flavor is developed within about 10 weeks and less.

Method for rapidly producing cheese

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Oak Brook, IL, United States of America

John F Kratochvil