General Foods Limited

Saslaw & Topalian Associates, Inc.

Joseph M Rispoli

Morris A Rogers

Janice R Shaw

Harry H Topalian

Clement R Wyss

John S Swartley

Rex J Sims

Jatinder P Sabhlok

Reuben H Waitman, Sr

Carmine Giuliano

Joseph J Russo

James E Maly

Robert T Tewey

Harold A Sawyer

Irving M Saslaw

Bryan G Scherer

Allen S Ho

Haig H Sergenian

A cooking composition for use in a microwave oven is provided comprised of from about 30 to 95 percent by weight of a frying oil or fat, from about 1.3 to 30 percent by weight of a water or oil-soluble food gum, and from about 0.05 to 2.5 percent by weight of an emulsifier. A method for use of the noted composition is also provided whereby the composition may be used to fry foods in a microwave oven.

Method for frying comestibles in a microwave oven

A process for producing an aseptically-processed, natural, dairy-based sauce is disclosed. The process comprises blending a combination of whole milk or an equivalent amount of non-fat dry milk and water, heavy cream butter, corn starch, high amylose corn starch and flavors and particulates, heating the combination to a temperature of from 140.degree. F. to 190.degree. F. for from 10 minutes to 30 minutes, homogenizing, subjecting the homogenized blend to ultra-high temperature short time aseptic treatment, cooling and holding the final product for a period of time sufficient to increase the blend viscosity.

Aseptically processed, natural, dairy-based sauces

Droplets of an aqueous, flour-based batter are deep fat fried in vegetable oil. These particles are used as a component of a coating mix which is designed to impart a fried taste, texture and appearance to baked foodstuffs.

Processing for preparing a coating mix containing a fried component

An oil-free, oil-replacement composition having an oily mouthfeel, texture and lubricity is prepared by: forming a protein phase by hydrating and whipping a protein and a cellulose gum; forming an acid phase by hydrating an acid stable modified starch and an acid, then heating to swell the starch while minimizing bursting, followed by cooling; and mixing the protein phase and acid phase.

Oil replacement composition

A bread crumb composition is provided which adheres to a moistened comestible during coating and cooking without the necessity of batter coating the comestible. The composition comprises bread crumbs having a particle size wherein at least a majority of the crumbs are retained on a 20 mesh U.S. Standard Screen after passing through a 5 mesh U.S. Standard Screen, and an adhesive, the adhesive having been applied to and adhering to the surface of the crumbs. The adhesive contains a protein at a level of at least about 1% by weight of the crumbs and optionally may also contain a starch and/or a gum.

Self-sticking bread crumb composition and process

A method for frying comestibles comprising frying the comestible in a frying medium containing an oil or fat and an amount of an emulsifier effective to foam the oil or fat during frying. The emulsifiers can be added to the frying medium as part of a dry coating mix which is coated onto the comestible prior to frying.

Foam frying

A bread crumb coating composition which, when coated onto a batter-coated comestible and then baked, imparts the resultant comestible with the taste, texture and appearance of a fried comestible. The bread crumb coating composition comprises bread crumbs consisting essentially of wheat flour, yeast and salt and having an elongated, porous and striated shape and structure, and a particle size wherein at least a majority of the crumbs by weight are retained on a USS 20 mesh screen after passing a USS 5 mesh screen, but not more than 10% of the crumbs by weight are retained on a USS 5 mesh screen. The bread crumbs are uniformly browned, and have an edible oil applied onto their surface.

Growing community of inventors

Massapequa Park, NY, United States of America

Joseph M Rispoli