Bestfoods

Arco Chemical Technology, L.p.

Cpc International, Inc.

Krystyna U Tancibok

Bernard Charles Sekula

Charles F Cooper

Frank Liedl

Ellen Harkabus Rowe

Richard A Ormsbee

A creamy food comprising pumpkin vegetable matter as the main texture and mouthfeel imparting component. The creamy food comprises up to 78 percent pumpkin vegetable matter, 1-15% oil, and 0-5% starch. Pumpkin is the preferred vegetable due to its non-gritty texture and bland flavor capable of assuming other desired flavors. The product has a wide range of applications due to its texture, mouthfeel, and stability. It can be flavored and colored as desired, and provides a rich-tasting product of superior texture while being low in fat and/or calories and nutritionally rich. According to a preferred aspect of the process, components are added in a special order and processed using means for allowing water to be released from the vegetable matter.

Vegetable based creamy food and process therefor

Reduced calorie reconstituted milk and milk products are prepared by replacing some or all of the fat in reconstituted milk with a fatty acid-esterified propoxylated glycerin composition which has solid fat index as measured by dilatometry of more than about 25 at 92&deg; F., preferably less than about 70 at 92&deg; F., and less than about 10 at 104&deg; F. The reconstituted milk and milk products of the invention have a smooth texture, excellent stability and significantly reduced calories.

Method of making a reduced calorie reconstituted milk composition

Reduced calorie ice cream-type frozen desserts are prepared by replacing some or all of the fat in an ice cream recipe with a butter fat mimetic composition comprised of a fatty acid-esterified propoxylated glycerin composition. The mimetic composition may be comprised of two or more fatty acid-esterified propoxylated glycerin compositions in order to obtain a composition having a melting profile similar to that for butter fat. The reduced calorie ice cream-type frozen desserts have a rich, creamy texture and excellent flavor.

Reduced calorie ice cream-type frozen dessert and butter fat mimetics

Growing community of inventors

Union, NJ, United States of America

Krystyna U Tancibok