Kraft General Foods, Inc.

Kraft Foods, Inc.

R G Krishnamurthy

Zohar M Merchant

David W Mehnert

Mark S Miller

James J Myrick

Robert Charles Dinwoodie

David K Hayashi

Richard S Silver

Daniel G Lis

Vernon C Witte

Gerard L Hasenhuettl

Gregory S Buliga

Anilkumar G Gaonkar

Stephen P Lombardo

John S Peluso

Anthony M Miller

Paul W Wrezel

Lynn B Deffenbaugh

Russell K Moroz

Marguerite L Yang

Brenda J Rudan

Chrisanthus Thomas

Michael T Dueber

Federico D Carvallo

Peter H Brown

Sharon Tomski

William F Powell

Neil R Widlak

Joel J Wang

A non-fat edible plastic dispersion which has rheological properties similar to solid margarine or squeezable margarine. The plastic dispersion includes a fat mimetic selected from the group consisting of gelling type maltodextrins, starch modified by acid hydrolysis to remove amorphous regions therefrom and branched chain amylopectin starch and inulin.

Fat-free tablespread and method of making

A low fat, high moisture peanut butter composition containing from 0 to 50% peanut flour having less than about 1% peanut oil and from 0 to about 50% of a fat containing peanut source selected from the group consisting of peanut paste from non-defatted peanuts having about 50% peanut oil and partially defatted peanut paste having from about 12% to about 30% peanut oil. The peanut flour and peanut paste are present in the composition at a level sufficient to provide from about 10% to about 24% of peanut protein. The composition also optionally includes from 0 to about 10% of a protein source selected from the group consisting of whey protein isolate, peanut protein isolate and whey protein concentrate. The peanut butter composition has from about 23% to about 40% moisture. The peanut butter composition also includes a humectant and emulsifier system comprising sorbitol, lecithin, glycerine, sodium stearoyl lactylate, xanthan gum and may optionally include polyphosphate. The humectant and emulsifier system is present at a level sufficient to provide a water activity (Aw) of less than about 0.91. The peanut butter composition has from about 1% to about 25% of vegetable oil, preferably peanut oil.

Reduced fat peanut butter product and method of making

An enzymatic transesterification method for preparing a margarine oil having both low trans- acid and low intermediate chain fatty acid content is disclosed. The method includes the steps of providing a transesterification reaction mixture containing a stearic acid source material and an edible liquid vegetable oil, transesterifying the stearic acid source material and the vegetable oil using a 1-, 3-positionally specific lipase, and then finally hydrogenating the fatty acid mixture to provide a recycle stearic acid source material for a recyclic reaction with the vegetable oil. Also described is a counter-current method for preparing a transesterified oil. The method includes the steps of providing a transesterification reaction zone containing a 1-, 3-positionally specific lipase, introducing a vegetable oil into the transesterification zone, introducing a stearic acid source material, conducting a supercritical gas or subcritical liquified gas counter-current fluid, carrying out a transesterification reaction of the triglyceride stream with the stearic acid or stearic acid monoester stream in the reaction zone, withdrawing a transesterified triglyceride margarine oil stream, withdrawing a counter-current fluid phase, hydrogenating the transesterified stearic acid or stearic acid monoester to provide a hydrogenated recycle stearic acid source material, and introducing the hydrogenated recycle stearic acid source material into the reaction zone.

Enzymatic method for preparing transesterified oils

Generally in accordance with the present invention, methods are provided for removing cholesterol from edible triglyceride oils. In this regard, animal fats typically contain cholesterol predominantly in the form of free cholesterol, as well as minor amounts of cholesterol esters of fatty acids such as cholesteryl oleate or palmitate. The present methods may be used to remove cholesterol from both animal and vegetable triglyceride oils, including, but not limited to, butterfat, beef tallow, fish oil, lard, soybean oil, canola oil, corn oil, sunflower oil, cottonseed oil, safflower oil, olive oil and peanut oil.

Method for removing cholesterol from edible oils

Improved methods for treatment of edible oils such as soybean oil and cottonseed oil to improve its stability, flavor and/or to deodorize the oil.

Methods for treatment of edible oils

The invention herein is a method of reducing cholesterol in egg yolks by extracting cholesterol with substantially low moisture alcohol extractant and then hydrolyzing with selected proteolytic enzymes, such that the resulting product is useful in producing emulsified products like mayonnaise, salad dressings, and the like.

Functional decholesterolized egg yolks

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Glenview, IL, United States of America

R G Krishnamurthy