Kraft Foods Holdings, Inc.

The University of Texas System

Kraft Foods Group Brands LLC

Manuel Marquez

Ahmad Akashe

Raul Cortijo Bon

Ignacio Gonzalez Loscertales

Jonathan L Sessler

Alfonso Miguel Ganan-Calvo

Antonio Barrero Ripoll

Pavel Anzenbacher, Jr

Alfonso M Ganan-Calvo

James A Shriver

The present invention is related to the production of capsules or particles of micro and nanometric size, for introduction into food, using stable electrified coaxial jets of two immiscible liquids with diameters in the micro and nanometric range. An aerosol of charged structured droplets forms when the jets dissociate by capillary instabilities. The structured droplets, which are mano-dispersed in size, contain a first liquid (generally the material desired to be added) that is surrounded by a second liquid. Generally the second liquid provides a barrier or protective coating which allows the addition of the first liquid to a food product without adversely affecting the organoleptic or other properties of the food product.

Production of capsules and particles for improvement of food products

The present invention provides halogenated calixpyrrole, calixpyridinopyrrole, and calixpyridine macrocycles having 4&#x2013;12 pyrrolic rings with greater stability, enhanced anion and neutral molecule binding affinity, and different binding selectivites as compared to their non-halogenated congeners as judged fromH NMR,F NMR and fluorescence emission spectroscopic analyses.

Halogenated calixpyrroles and uses thereof

The present invention generally relates to a process for hardening lipids, especially unsaturated lipids such as unsaturated fatty oils, by mixing and interacting lipids with polyamines such that the peak melting point of the resulting combination is higher than that of the lipid alone. In this way, the polyamine-treated unsaturated lipid can be converted into a solid or semi-solid state at a relatively lower temperature than the unsaturated lipid alone. The lipid and polyamine combination displays physical attributes that mimic the crystalline structures of saturated lipids and fats without the incurring the associated negative health implications of such saturated lipids and fats.

Process for structuring lipids and the structured products thereof

The present invention generally relates to inhibition of oxidation of polyunsaturated lipids by mixing the polyunsaturated lipids with a combination of polyamines providing a unique anti-oxidative effect on the polyunsaturated lipids. A especially advantageous combination of polyamines used in this regard includes spermine and a different linear aliphatic polyamine, such as spermidine, putrescine, or mixtures thereof. The rate of off-flavor development is significantly reduced in polyunsaturated lipids blended with such combinations of different polyamines. In addition, polyunsaturated lipid-containing materials and compositions can be stabilized using edible, non-toxic anti-oxidants based on such polyamine combinations. Omega-3 fatty acids and compositions containing them are especially well-suited for processing in this manner. The stabilized polyunsaturated lipid-containing products obtained in this manner have extended shelf-life while permitting the health and nutritional value of the treated lipids to be more fully accessed.

Method for inhibiting oxidation of polyunsaturated lipids

Growing community of inventors

Lincolnshire, IL, United States of America

Manuel Marquez