John Labatt Limited

John Labatt Limited/john Labatt Limitee

John Labatt Limited/john Labbat Limitee

Joseph Latella

Norman S Singer

Shoji Yamamoto

Yamamoto Shoji

The present invention provides food products formulated with microparticulated protein which serves as a replacement for all or part of the fat and/or oil normally found in the food product. Food products of the invention include puddings, icings, sauces, spreads and processed cheeses.

Reduced fat food product

The present invention provides a viscous salad dressing formulated with microparticulated protein which serves as a replacement for all or part of the fat and/or oil normally found in a viscous salad dressing.

Viscous salad dressing

The present invention provides a salad dressing formulated with microparticulated protein which serves as a replacement for all or part of the fat and/or oil normally found in a salad dressing.

Reduced fat salad dressing

The present invention provides sour cream formulated with microparticulated protein which serves as a replacement for all or part of the fat and/or oil normally found in sour cream.

Reduced fat sour cream

The present invention provides yogurt formulated with microparticulated protein which serves as a replacement for all or part of the fat and/or oil normally found in yogurt.

Reduced fat yogurt

The present invention provides proteinaceous, water-dispersible macrocolloids which in a hydrated state have a substantially smooth, emulsion-like, organoleptic character. The macrocolloids may be produced from a variety of substantially soluble undenatured protein starting materials by controlled heat denaturation under high shear conditions.

Fat emulating protein products and process

The present invention relates to a fluid processing apparatus particularly useful for processing fluid foods in a highly uniform, 'non-statistical' manner at controlled temperatures and high shear rates. The apparatus comprises a first means including an essentially smooth and unencumbered concave cylindrical surface of constant radius; a second means including an essentially smooth and unencumbered convex cylindrical surface having a constant radius which is less than, but not more than about 2 mm less than, the constant radius of said first means; said first and second means being arranged in mutually concentric relation with one another and such that there is a uniform annular treatment zone consisting of the gap formed between said first and second means, said treatment zone being arranged in heat transfer relation with a source of heat transfer medium; and, a third means for providing relative rotary motion between said first and second means, about the common longitudinal axis of symmetry thereof.

Fluid food processor

There is disclosed a proteinaceous, water-dispersible, macrocolloid comprising substantially non-aggregated particles of dairy whey protein. The particles have a mean diameter particle size distributions in a dried state, ranging from about 0.1 microns to about 2.0 microns, with less than about 2 percent of the total number of particles exceeding 3.0 microns in diameter. The majority of the said particles are substantially spheroidal when viewed at about 800 power magnification under a standard light microscope. The colloid has a substantially smooth, emulsion-like organoleptic character when hydrated. There is also disclosed a process for preparing the above described product.

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London, Canada

Joseph Latella