Kraft Foods Holdings, Inc.

Kraft Foods Global Brands LLC

Tyratech, Inc.

Kraft Foods, Inc.

Intercontinental Great Brands LLC

Leslie G West

Ahmad Akashe

Anilkumar Ganapati Gaonkar

George William Haas

Ronald Louis Meibach

Essam Enan

James White

Yan Wang

Robert Charles Dinwoodie

Amado R Lopez

Dana Sebesta

Les Lawrence

Nathan V Matusheski

Nam-Cheol Kim

David W Mehnert

Mark S Miller

Richard S Silver

Olaf Christoph Kortum

Cheryl Baldwin

Rathna Koka

Orlando Herrera-Gomez

Dominic J Vellucci

Ronald L Meibach

James D White

Compositions and methods for treating parasitic infections are provided. The compositions can include two or more of alpha-pinene, linalyl acetate, para-cymene, and thymol octanoate. The compositions and methods can be effective against, for example, protozoan parasites, helminthic parasites, nematodes, trematodes, flukes, cestodes, and the like. Formulations made from the composition are also provided, including formulations in which the composition is combined with a carrier to form a food product and/or a drink. The formulation can be, for example, a suspension, a solution, or an emulsion in an oily or an aqueous carrier; like wise, the composition can be provided in an encapsulated or microencapsulated form.

Antiparasitic compositions and methods

Functional ingredients including an esterified component and microencapsulated in an enteric matrix to increase the microencapsulation efficiency and reduce undesired organoleptic properties of the microencapsulated material while providing a desired release rate and ester hydrolysis rate, the process including forming an emulsion in water and titrating the emulsion with a precipitating agent to produce a particulate precipitate.

Delivery of functional compounds

Compositions and methods for treating parasitic infections are provided. The compositions can include two or more of alpha-pinene, linalyl acetate, para-cymene, and thymol octanoate. The compositions and methods can be effective against, for example, protozoan parasites, helminthic parasites, nematodes, trematodes, flukes, cestodes, and the like. Formulations made from the composition are also provided, including formulations in which the composition is combined with a carrier to form a food product and/or a drink. The formulation can be, for example, a suspension, a solution, or an emulsion in an oily or an aqueous carrier; likewise, the composition can be provided in an encapsulated or microencapsulated form.

Embodiments of the invention relate to a composition for controlling a target pest, wherein the composition includes at least two active ingredients selected from the group consisting of thymyl acetate, linalyl acetate, amyl butyrate, anise star oil, black seed oil, p-cymene, geraniol, isopropyl myristate, d-limonene, linalool, lilac flower oil, methyl salicylate, alpha-pinene, piperonal, piperonyl alcohol, tetrahydrolinalool, thyme oil white, thyme oil red, thymol, vanillin, and winter-green oil, wherein the composition causes synergistic control of the target pest.

Pest control using natural pest control agent blends

A method of preparing a natural sweetener from a heat-processed powdered fruit extract of the cucurbitaceae family, such as luo han guo is provided. In one embodiment, the method provides a cleaner tasting and concentrated natural sweetener in which objectionable flavors, odors, colors, and insoluble components are removed to form the natural sweetener.

Natural sweetener and methods of manufacturing thereof

The present invention is directed to chemoprotectant precursor compositions provided from crucifer seeds and sprouts and methods for their preparation. Treatment of aqueous extracts from crucifer seeds or sprouts with adsorbents substantially increases the ratio of certain highly chemoprotectant precursor compounds (alkyl glucosinolates such as glucoraphanin, a.k.a. sulforaphane glucosinolate) to undesirable compounds such as indole glucosinolates (for example 4-hydroxyglucobrassicin). The method provides an extract which has a ratio of glucoraphanin to 4-hydroxyglucobrassicin of about 70 or greater. The resulting extract has improved color and odor and may be dried or used directly as an additive in a variety of foodstuffs.

Chemoprotectants from crucifer seeds and sprouts

The present invention provides methods for retarding lipid oxidation in food products. More specifically, this invention relates to the use of antioxidant compositions containing effective amounts of siderophores and organic acids to retard lipid oxidation in food products. The present invention also relates to food products containing such lipid oxidation-retarding compositions.

Use of siderophores and organic acids to retard lipid oxidation

The present invention relates to chemoprotective compounds and a method for producing chemoprotectant precursor-enriched extracts from crucifer seeds. More particularly, a method is provided for producing chemoprotectant precursor-enriched extracts from radish seeds with increased ratio of glucoraphanin to glucoraphenin. The general method comprises preparing an aqueous extract, contacting the aqueous extract with an adsorbent, removing the adsorbent to obtain a glucosinolate-containing extract, drying the glucosinolate-containing extract to obtain a dried glucosinolate-containing extract, mixing at least a portion of the dried glucosinolate-containing extract with a solvent to form a glucosinolate-containing suspension, clarifying the glucosinolate-containing suspension, contacting the glucosinolate-containing suspension with a catalyst, and introducing hydrogen for a time sufficient to obtain a chemoprotectant precursor-enriched extract. The chemoprotectant precursor-enriched extracts may be further processed to form a chemoprotectant precursor-enriched isolate or processed for use in various applications, including incorporation into a variety of food products and pharmaceuticals.

Method of enriching glucoraphanin in radish seed preparations

The present invention discloses methods for preparing a processed peanut product containing high levels of peanut hearts material, with the peanut heart material being substantially stripped of bitter taste so as to provide debittered peanut hearts of comparable taste to actual peanuts or as being flavorless without adversely affecting the taste of a foodstuff end product. The processed product includes whole or fragmented peanut hearts and peanut heart powder processed using alkaline wash, neutralization, and drying for inactivating enzymes and removing bitter flavoring components. The peanut heart materials are debittered by adjusting the pH to about 8 to about 12 with an alkali material (e.g., sodium hydroxide) to solubilize the protein content and release the bitter flavor compounds making it possible to separate such compounds by ultrafiltration. The alkali treated peanut heart material is neutralized with an acidic aqueous solution.

Process for debittering peanut hearts

The present invention involves methods for preparing a processed peanut product containing high levels of peanut hearts material, with the peanut heart material being substantially stripped of bitter taste so as to provide debittered peanut hearts of comparable taste to actual peanuts or as being flavorless without adversely affecting the taste of a foodstuff end product. The processed product includes whole or fragmented peanut hearts and peanut heart powder processed using alkaline wash, neutralization, and drying for inactivating enzymes and removing bitter flavoring components. The peanut heart materials are debittered by adjusting the pH to about 8 to about 12 with an alkali material (e.g., sodium hydroxide) to solubilize the protein content and release the bitter flavor compounds making it possible to separate such compounds by ultrafiltration. The alkali treated peanut heart material is neutralized with an acidic aqueous solution.

The present invention is directed to a method for providing granules from cheese. In the method, cheese is first shredded into elongated pieces. The shredded pieces of cheese are then frozen. The frozen shredded pieces are placed in a vacuum chamber and a vacuum is drawn in the chamber. The vacuum chamber is then heated to remove moisture from the frozen shredded pieces. Finally, the shredded pieces are subjected to grinding to provide cheese granules.

Method for manufacture of grated cheese

A two-stage method for the preparation of polyol fatty acid polyesters is provided. The resulting polyol fatty acid polyesters are very lightly colored (i.e., colorless to slightly yellow) and have a high degree of substitution with fatty acid groups. The first stage of this two-stage method is a solvent-based esterification reaction; the second stage is an essentially solvent-free esterification reaction. In the first stage, a polyol in a solvent (e.g., sucrose in dimethylsulfoxide)) is reacted with fatty acid lower alkyl esters at relatively low temperatures using an alkaline salt catalyst. After the desired degree of esterification is obtained, the resulting partially-esterified polyol fatty acid polyesters and the solvent-containing phase are separated. The separated partially-esterified polyol fatty acid polyesters are further esterified with the same or different fatty acid lower alkyl esters in a second stage with an alkaline salt catalyst using essentially solvent-free, high temperature conditions whereby the degree of substitution is significantly increased. Most of the color bodies and other contaminants capable of producing color are removed with the solvent in the first stage and, therefore, are not present during the higher temperature reaction conditions of the second stage. The resulting polyol fatty acid polyesters, and in particular the sucrose fatty acid polyesters, are especially useful as fat substitutes in food applications and products.

Growing community of inventors

Glencoe, IL, United States of America

Leslie G West