The Procter Gamble Company

The Proctor 'gamble Company

Michael Robert Sevenants

Jeffrey John Kester

Robert Joseph Sarama

Robert Alan Sanders

Joseph J Elsen

Thomas Joseph Wehmeier

David Alan Volker

Herbert Thomas Young

David Thomas Biedermann

Belle Cromwell Walsh

Kyle McLennan Taylor

John M Hart

A method for preparing frozen par-fried potato strips comprising about 38% to about 58% moisture which remain fresh tasting after storage at about 0&deg; F. (&minus;17.8&deg; C.). The method comprises peeling, trimming and cutting raw potatoes into strips, blanching, and reducing the moisture content of the potato strips to not less than about 60%. The reduced moisture potato strips are then parfried in oil at a temperature of from about 270&deg; F. (132&deg; C.) to about 335&deg; F. (168.3&deg; C.) for a time sufficient to reduce the moisture content of the potato strips to about 38% to about 58% moisture. Thereafter, the parfried potato strips are frozen. The frozen par-fried potato strips are stable (i.e., free from off-flavor development) when stored at 0&deg; F. (&minus;17.8&deg; C.) to about 20&deg; F. (&minus;6.7&deg; C.) for at least 1 month. When cooked, the finished French fries have improved flavor over conventional oven baked fries.

Process for preparing storage stable par-fries

A method for preparing frozen par-fried potato strips comprising about 32% to about 52% moisture which remain fresh tasting after storage at about 0.degree. F. (-17.8.degree. C.). The method comprises peeling, trimming and cutting raw potatoes into strips, blanching, and reducing the moisture content of the potato strips to not less than about 54% followed by, par-frying the potato strips in oil for a time sufficient to reduce the moisture of the potato strips to a final moisture content of from about 32% to about 52%. Thereafter, the par-fried potato strips are frozen. The frozen par-fried potato strips have reduced levels of 2,5-dimethyl pyrazine and relatively high levels of 2,4-decandienal. When cooked, the finished French fries have improved flavor over conventional oven baked fries.

Storage stable par-fries having reduced levels of pyrazine

A process for purifying vitamin A consisting of heating a vitamin A preparation in an inert atmosphere, at a temperature below 170.degree. C. and a pressure of less than 4 mm of mercury, said heating taking place in a vessel shielded from light is disclosed. The vitamin A obtained from this process is mixed with from 0.5:1 to 2:1 parts of tocopherol to vitamin A. The vitamin A and tocopherol mixture can be encapsulated in acacia gum, starch, pectins or other suitable materials. When the vitamin A is encapsulated, the level of tocopherol required is less, preferably from 0.05:1 to about 1:1 parts of tocopherol to vitamin A is used in an encapsulated vitamin A composition. Other antioxidants can be added.

Stable vitamin A encapsulated

Disclosed is a reduced fat peanut butter or spread having enhanced roasted peanut flavor and an enhanced saltiness impression containing: a) from about 40% to about 70% peanut solids; b) from about 30% to about 60% peanut oils; c) from about 15% to about 50% non-peanut solids; d) from about 0.01% to about 0.02% citric acid; e) from about 0% to about 40% bulking agent; f) from about 0% to about 5% by weight stabilizer; g) from about 0% to about 3% by weight emulsifier; h) from about 0% to about 8% flavorant.

Flavor enhancement of reduced fat nut butters through the addition of

A process for purifying vitamin A consisting of heating a vitamin A preparation in an inert atmosphere, at a temperature below 170.degree. C. and a pressure of less than 4 mm of mercury, said heating taking place in a vessel shielded from light is disclosed. The vitamin A obtained from this process is mixed with from 0.5:1 to 2:1 parts of tocopherol to vitamin A. The vitamin A and tocopherol mixture can be encapsulated in acacia gum, starch, pectins or other suitable materials. Other antioxidants can be added.

Stable vitamin A

The invention is a method for the removal of off-flavor from a textured vegetable product by extraction with a gas in the supercritical fluid or liquid state. The method for supercritical fluid extraction of off-flavors comprises the steps of: (a) extracting off-flavors from the textured vegetable product by contacting it with a supercritical fluid gas in a pressurized container; and (b) removing the gas and off-flavors from the textured vegetable product. Liquid extraction comprises the steps of: (a) extracting the off-flavors from the textured vegetable product by contacting it with a liquid gas in a pressurized container; and (b) removing the gas and off-flavors from the textured vegetable product. The temperature and pressure of the gas may be varied to maintain it in the supercritical fluid or liquid state. Carbon dioxide is a preferred gas.

Removal of textured vegetable product off-flavor by supercritical fluid

A cream flavor composition useful with buttery flavored food products such as shortenings and margarines. The composition consists of: (a) a carboxylic acid component selected from 8-nonenoic acid, 9-decenoic acid, 10-undecenoic acid, and mixtures thereof; and (b) a higher methyl ketone component selected from 2-undecanone, 2-dodecanone, 2-tridecanone, 2-tetradecanone, 2-pentadecanone, 2-hexadecanone, and mixtures thereof. A particularly preferred cream flavor composition consists of 9-decenoic acid and a mixture of 2-undecanone, 2-tridecanone and 2-pentadecanone. When added to the buttery flavored food product, the amount of the carboxylic acid component is from about 0.0025 to about 350 ppm; the amount of 2-undecanone and/or 2-dodecanone is from about 0.0014 to about 600 ppm; the amount of 2-tridecanone and/or 2-tetradecanone is from about 0.0085 to about 800 ppm; the amount of 2-pentadecanone and/or 2-hexadecanone is from about 0.0080 ppm to about 1000 ppm.

Growing community of inventors

Newport, KY, United States of America

Michael Robert Sevenants