General Foods Limited

Kraft General Foods, Inc.

Kraft Foods, Inc.

Keisuke Morimoto

Joaquin C Lugay

Jimbay Peter Loh

Jerome F Trumbetas

Brenton G Edgar

Julia L Newkirk

Pradip K Roy

Thomas J Hirasuna

Jerome Francis Trumbetas

A method for preparing an aqueous sugar frosting mix by grinding an aqueous sugar saturated solution containing dispersed crystalline sugar in said saturated solution to produce a smooth, opaque, viscous syrup suitable for use as a frosting mix on cereals, pastries, cakes and the like.

Preparation of an aqueous sugar frosting mix

The present invention provides a process for infusing dried fruits by coating the dried fruits with an edible humectant containing gel. This process provides novel infused products using a minimum of energy with a minimum of damage to the infused product while maintaining a maximum of flavor of the dried fruit.

Process for the infusion of dried fruits

The present invention is concerned with a simulated fruit piece suitable for combination with a dry food product having a moisture typically of from 2-3% and wherein the fruit piece maintains its softness and the food product maintains its crispness after various storage conditions, said fruit consisting of fruit solids, a fruit concentrate, a thickening agent, edible food grade acid, sweeteners, coloring, and glycerol. The glycerol/sweetener combination functions as a humectant system which produces a fruit product with an Aw of between about 0.2 to 0.50. A process for preparing said fruit piece is also disclosed wherein a solid phase comprising a fruit solids is combined with a hot liquid phase and the mixture extruded into fruit ropes or strands and cut into the desired shape or form.

Process for making simulated fruit pieces

Extruded shrimp analogs are prepared from a vegetable protein and high amylose starch based composition which is in oriented fibrous form and wherein the amylose fraction is complexed with a lipid.

Extruded shrimp analog formed from vegetable protein and starch complex

Fibrous proteinaceous material useful in the formation of shrimp or crabmeat analog products is prepared by extruding an aqueous solution containing both protein and alginate into a series of two gelling baths, in the first of which gelling baths a high gelling agent cation concentration is maintained which is adapted to readily form a stable surface film on the extrudate, and in the second of such gelling baths, a gelling agent cation concentration lower than that employed in the first gelling bath is employed and for a time sufficient to permit diffusion of the gelling agent cation throughout the extrudate, and recovering, freezing and thawing the extrudate.

Extrusion process for shrimp or crabmeat analog products in a series of

Fibrous proteinaceous material useful in the formation of shrimp or crabmeat analog products is prepared by extruding an aqueous solution containing both protein and alginate into a gelling bath wherein the extrudate is subject to boiling conditions in the gelling bath.

Extrusion process for shrimp or crabmeat analog products using boiling

A meat analog is prepared from an aqueous protein solution comprising heat-coagulable protein. The heat-coagulable protein in the solution is denatured before or after the intimate mixing with a starch and an alkali metal sulfite, the moisture level of the resulting mixture is adjusted to a level suitable for extrusion in equipment that shapes and forms a fibrous protein product having meat-like texture.

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Congers, NY, United States of America

Keisuke Morimoto