Mid-America Commercialization Corporation

The Procter Gamble Company

Kathleen Hack Noble

Robert Lawrence Prosise

Jeffrey John Kester

Joseph J Elsen

Robert Joseph Sarama

Raymond Louis Niehoff

Richard Nicholas Reinhart, Jr

Thomas Joseph Wehmeier

Christopher Randall Beharry

Ralph Lawrence Helmers, Jr

Susana Rosa Waimin Siu

Vince York-Leung Wong

Li-Hsin Tsai

Tamara Jocelyn Kearney

Brenda Kay Murphy

Dana Paul Gruenbacher

Keith D Adams

Charles Henry Taylor

The present invention relates to tasty, ready-to-eat, nutritional foods that offer an alternative to appealing but unhealthy foods. More particularly, tasty, ready-to-eat, nutritional foods that provide a balanced mix of amino acids, fat, and carbohydrates are disclosed. Processes for making, and methods of using said tasty, ready-to-eat, nutritional foods are also disclosed. The nutritious foods of the present invention are formulated and processed such that they resolve the dilemma that consumers have always been faced with&#x2014;healthy eating or enjoying what they eat.

Tasty, ready-to-eat, nutritionally balanced food compositions

The present invention relates to tasty, ready-to-eat, nutritional foods that offer an alternative to appealing but unhealthy foods. More particularly, tasty, ready-to-eat, nutritional foods that provide a balanced mix of amino acids, fat, and carbohydrates are disclosed. Processes for making, and methods of using said tasty, ready-to-eat, nutritional foods are also disclosed. The nutritious foods of the present invention are formulated and processed such that they resolve the dilemma that consumers have always been faced with&mdash;healthy eating or enjoying what they eat.

Tasty, convenient, nutritionally balanced food compositions

Ready-to-eat nutritionally balanced food compositions having superior taste systems

The invention relates to a highly aerated fatty composition and food products made therefrom that are smooth and creamy, storage stable, and resistant to slump and collapse. The fatty composition comprises at least about 5% by weight fat substitute selected from sugar fatty acid esters and sugar alcohol fatty acid esters, where the sugars and sugar alcohols contain from 4 to 8 hydroxyl groups, and where each fatty acid group has from about 2 to about 24 carbon atoms. The fatty composition is aerated to contain from 5% to 75% by volume edible gas dispersed uniformly in the composition.

Shelf stable, highly aerated reduced calorie food products

Growing community of inventors

Cincinnati, OH, United States of America

Kathleen Hack Noble