Van Den Bergh Foods Co., Division of Conopco, Inc.

Tate & Lyle Ingredients Americas LLC

Van Den Bergh Foods Co.

Peter M Gautchier

Chi-Li Liu

Robert L Olsen

Michael D Harrison

Marianne Claessens

Michel Lopez

Richard C Armentrout

Andrew J Hoffman

Richard W Armentrout

William B Dyer

Andrew Joseph Hoffman

Robert V Schanefelt

Penelope A Patton

James M Gaddy

Leendert Hendrik Wesdorp

James C Purdue

Judy L Turner

Sanjiv H Avashia

John D Chapman

Ram Santhanagopalan

Keith Daniel Brilhart

Lori Napier

Michael Bunch

Timothy C Mertz

Shawn E Sprankle

Eric M Reamer

Rachel A Wicklund

Michelle P Schwenk

Doris A Dougherty

Rachel Wicklund

Michelle Schwenk

A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40&#xb0; C., and contacting the feed composition with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds for a time sufficient to cause formation of non-linear saccharide oligomers, wherein a product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers.

Food products comprising a slowly digestible or digestion resistant carbohydrate composition

Mesomorphic phases of edible surfactants can advantageously be used in preparing sandwich cookie filler creams and compositions for incorporation therewith to provide for example structuring or fat-replacement. Preferably the mesomorphic phases are present as bulk phases. The mesomorphic phases may also be used in frostings. Preferred mesomorphic phases for filler creams, frostings and other finished foodstuffs include 8% or more nonionic surfactant and/or include 7% or more nonionic surfactant and may be processed through a colloid mill after cooling.

Cookie filling cream

A fat sparing composition, and cremes, particularly cookie filler cremes, utilizing the fat sparing composition. The composition includes a soft fat blend, and an emulsifier which is preferably a phosphated mono- or diglyceride or polyglycerol polyricinoleate. DATEM esters and lecithin may also advantageously be used. The fat sparer may be used to extend vegetable fat in cookie filler and other cremes.

Fat sparing system, especially for cookie filler cremes

A pie product (pie dough or pie crust) containing a reduced amount of fat. The pie product contains a hard vegetable fat, and a softer fat. A method of preparing the pie product includes the steps of:

Reduced fat pies and methods of preparing the pies

Growing community of inventors

McHenry, IL, United States of America

Peter M Gautchier