Kraft Foods Group Brands LLC

Kraft Foods Global Brands LLC

Intercontinental Great Brands LLC

Kraft Foods Schweiz Holding Gmbh

Kieran Patrick Spelman

Jimbay Peter Loh

Yeong-Ching Albert Hong

Daniel Thomas Piorkowski

Karl Ragnarsson

Dalip Kumar Nayyar

Jane Lee MacDonald

Dominic J Vellucci

Maria Velissariou

Antonio Paulo Pivesso, Jr

Barbara Jo Lyle

Yi-Fang Chu

Morgan Whitney Chase

Marcio Hideo Nagata

Qi He

Dominic J Vellucci Jr

Carole Elleman

Neil Mukherjee

A food composition including a solution of about 5,000 ppm to about 300,000 ppm steviol glycoside; about 1,000 ppm to about 995,000 ppm food grade non-aqueous solvent; with a balance being water.

High solubility natural sweetener compositions

The present invention relates to instant acidified milk beverages and methods for producing such instant acidified milk beverages. More specifically, the present invention provides a powdered composition which can be added to a liquid milk product with minimal mixing to produce an instant acidified milk beverage having a smooth texture. Even more specifically, the powdered composition includes at least one edible monobasic salt of polyprotonic acid. The powdered composition may include a buffer salt, and other optional ingredients such as sweetener, thickener, fiber, bulking agent, anti-caking agent, fruit juice solid, flavor, and colorant, etc.

Milk acidification composition for powdered beverage

A composition has a gas containing agent or gas producing agent, a foam stabilizer and a food acid source. In one advantageous form, when the composition is dissolved in a liquid medium, a resulting beverage preferably has a pH between 2.5 and 5.4, and a viscosity between 1.0 and 10.0 cP when at a concentration between 1 and 150 grams per liter at a temperature between 2 and 28&#xb0; C. In another advantageous form, the composition is water soluble in cold water, e.g., at a temperature between 2 and 28&#xb0; C. In an alternative form, various components of the composition will be present in a premade liquid to which a gas containing agent or gas producing agent is added just prior to consumption.

Beverage composition with foam generating component

Improved methods for potassium fortification in food products and the resulting potassium-fortified food products produced therefrom are provided. The methods of this invention allow significant levels of potassium fortification (i.e., greater than about 10 percent, and even up to about 50 percent, of the current U.S. Daily Values (DV) in a single serving) without the objectionable and unpleasant taste profile normally associated with current methods of potassium fortification.

Potassium fortification in foodstuffs

The invention relates to a cold water soluble, low calorie, low net carbohydrate powdered beverage composition containing protein and fiber suitable for reconstitution with water or aqueous based liquids. More specifically, the present invention relates to a cold water soluble, low calorie, low net carbohydrate powdered beverage composition comprising (1) a protein component, (2) a soluble fiber component, and (3) an optional high intensity sweetener component, wherein the soluble fiber component increases the flowability and cold water solubility of the powdered beverage composition.

Powdered beverage composition

A dry mix thickening system for preparation of a beverage product containing milk comprises a buffer, a hydrocolloid, and a chelating agent comprising tetrasodium pyrophosphate. When the dry mix thickening system is added to milk, viscosity builds within about 20 seconds to about 90 seconds to provide a thickened beverage product, without forming insoluble aggregates of the hydrocolloid. No heating is required. In addition, the only shear required to incorporate the dry mix thickening system into the milk is manual stirring.

Thickening system for products prepared with milk

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New City, NY, United States of America

Kieran Patrick Spelman