Kraft Foods Holdings, Inc.

Kent H Thrasher

Jimbay Peter Loh

Anilkumar Ganapati Gaonkar

Gary F Smith

Cory Jay Painter

Timothy S Hansen

Laura Herbst

Maria E Almendarez

Glenn A MacBlane

Keena Brown

Jennifer Cuccia

Doris Ticknor

The present invention is directed to microwaveable grilled cheese and grilled cheese and meat sandwiches that include an edible, lipid based moisture barrier. The edible moisture barrier includes an edible microparticulated high melting lipid and an edible low melting triglyceride blend.

Microwaveable grilled cheese and meat sandwiches and method of preparation

Control of the texture of meat cuts is accomplished so as to minimize the development of mealy, wet and soft texture of the meat cut, particularly when used in combination with a sauce having a relatively low pH of about 4.5 or below. The meat cuts are first fully cooked and chilled and then inserted, together with a low pH sauce, into a pouch and hermetically sealed within the pouch and stored under refrigerated, non-frozen conditions for at least 60 days without deterioration.

Packaged cooked meat and low pH sauce

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Sun Prairie, WI, United States of America

Kent H Thrasher