Kraft Foods Group Brands LLC

Kraft Foods Holdings, Inc.

Kraft Foods Global Brands LLC

Richard Leshik

Jimbay Peter Loh

Yeong-Ching Albert Hong

Zachary Caplan

Andrew Edward McPherson

Jane Lee MacDonald

Donald L Messick

Meg Harris

Chih-Yang G Lo

Mary M Sole

Dominic J Vellucci, Jr

Harold L Peet

Yeong-Ching Hong

Compositions and methods for preparing a multi-texture, non-baked foodstuff having a first component with a first soluble solids ratio; and a second component with a second soluble solids ratio, wherein the second component is a non-baked foodstuff having at least 1% weight fraction of particulate matter having a particle size of about at least 100 &#x3bc;m, including at least one setting agent and at least one texture-modifying particulate ingredient and having a gel strength of about at least 100 and a liquid weight fraction of about at least 35%.

Baked goods-like texture without baking

The present invention provides a water containing, heat processable firm RTE fudge dessert. The RTE fudge dessert of this invention is prepared from an emulsified blend of water, fat, milk, lecithin, and a water binder. Sweeteners and/or flavorings may be added to provide the desired level of sweetness or desired flavor profile. A smooth firm fudge candy textured dessert comprising about 20 to about 60 percent water, about 15 to about 45 percent fat, about 1 to about 15 percent non-fat dry milk (or equivalent milk protein), about 0.1 to about 3 percent lecithin, and about 0.1 to about 20 percent water binder is provided.

Ready-to-eat fudge dessert

A rice pudding formulation which incorporates 2-16% dry weight parboiled medium grain rice which is processed by ultra-high temperature treatment of at least 230&deg; F. for a time effective to produce sporecidal activity and to produce a rice pudding product which has a relatively-low level of microbiological activity and which is suitable for refrigerated distribution. The parboiled, medium grain rice is more tolerant to the high temperature and shear conditions of UHT processing. The rice maintains a soft texture for greater than 60 days of refrigerated storage in the finished rice pudding product.

Refrigerated ready to eat aseptically produced rice pudding

Growing community of inventors

Brookfield, CT, United States of America

Richard Leshik