Kraft Foods, Inc.

Ramanathapur G Krishnamurthy

Vernon C Witte

Jimbay Peter Loh

James J Myrick

Jerome F Trumbetas

Zohar M Merchant

Daniel G Lis

Richard N McArdle

Lisa Anne Preston

Susan M Vidal

Allen E Blaurock

Peter J Huth

Richard N Mcardle

Daniel Gerard Lis

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 nutritionally superior fat for food compositions which comprises triglycerides containing cis-asymmetric monounsaturated fatty acids (cis-AMUFAs) is provided. The use of cis-AMUFA triglycerides provides a fat composition which is low in saturated fats and trans fatty acids with excellent textural properties and melting characteristics.

Nutritionally superior fat for food compositions

The present invention is directed to a method for making oil-in-water food dressing emulsions which do not contain starch or gums. In accordance with the method, a premix which includes, a fat such as a vegetable oil, inulin an edible acid, egg yolk and water is provided. The premix is subjected to high shear emulsification by transporting the premix through an impact-type homogenizer operated at a pressure of at least 5,000 psig to provide an oil-in-water emulsion having suspended oil droplets in an inulin-egg yolk complex.

Method of making a reduced fat emulsified dressing

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Glenview, IL, United States of America

Ramanathapur G Krishnamurthy