Kraft Foods Global Brands LLC

Novozymes A/s

Rathna Koka

Ahmad Akashe

Cheryl Baldwin

David W Mehnert

Bary Lyn Zeller

James L Moran

Leslie G West

Gitte Budolfsen Lynglev

Robert Charles Dinwoodie

Olaf Christoph Kortum

Chad David Galer

Manuel Marquez-Sanchez

Benjamin E Dias

Rudolf Johann Fritsch

Mineral complexes, especially calcium complexes, of lactobionic acid which are especially useful for mineral fortification of food and beverage products are provided. The preferred calcium complex of lactobionic acid provided in the present invention delivers a soluble, stable, clean tasting calcium source suitable for calcium fortification of a wide variety of food and beverage products. The mineral complexes are prepared by mixing lactobionic acid, a mineral source, (e.g., mineral hydroxide), and an edible acid (e.g., citric acid) in an aqueous solution.

Mineral complexes of lactobionic acid and method of using for mineral fortification of food products

The present invention provides methods for retarding lipid oxidation in food products. More specifically, this invention relates to the use of antioxidant compositions containing effective amounts of siderophores and organic acids to retard lipid oxidation in food products. The present invention also relates to food products containing such lipid oxidation-retarding compositions.

Use of siderophores and organic acids to retard lipid oxidation

A stabilized cheese flavoring system which can be used to prepare very different cheeses having desired flavor profiles in which the flavoring system is stabilized against the growth of spoilage or pathogenic microorganisms therein, while flavor development can be accelerated in one more of its flavor components thereof. The stabilized flavoring systems are obtained by addition of a bacteriocin source as part of fermentation process that accelerates the fermentation time needed for flavor development in one or more of its flavor components, and in at least a sulfur-cheddary component thereof in one embodiment. Therefore, production times can be significantly reduced for one or more of the flavor components of the flavoring system of the present invention without loss of flavor and while improving its microbial stability.

Cheese flavoring systems prepared with bacteriocins

The present invention relates to a method for producing a fermented dairy product including the use of an oxidase for the conversion of lactose to lactobionic acid. Moreover, it refers to a method for affecting firmness and/or sourness of a fermented dairy product. Hereby is produced a fermented dairy product having improved functional and/or organoleptic properties.

Method for producing a fermented dairy product

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Mt. Prospect, IL, United States of America

Rathna Koka