Kraft Foods, Inc.

Lisa Anne Preston

Daniel G Lis

Daniel Gerard Lis

Jimbay Peter Loh

James J Myrick

Jerome F Trumbetas

Zohar M Merchant

Vernon C Witte

Ramanathapur G Krishnamurthy

Richard N McArdle

Susan M Vidal

Richard N Mcardle

Vernon Carl Witte

A gel composition of water, substantially linear polymeric monosaccharide and insoluble material exhibiting exceptional gel strength, thermal stability and organoleptic properties that may be utilized as a fat mimetic in food products. A preferred manufacturing method includes microparticulating the composition at elevated temperatures.

Gel composition method of making and products containing same

A method for controlling and/or modifying the morphology of inulin is provided. Using this method, inulin can be produced having, as desired, a predominately needle-like morphology or a predominately obloid-type morphology. The controlled morphology inulin of the present invention (i.e., needles, obloids, or combinations thereof) can be used in low-fat and/or fat-free viscous food products where the inulin acts as a fat mimetic. By controlling the morphology of inulin used in such food products, better control of organoleptic and physical properties of the food product can be obtained.

Method for controlling crystal morphology of inulin

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Chicago, IL, United States of America

Lisa Anne Preston