Kraft Foods, Inc.

Cpc International, Inc.

Richard N McArdle

James J Myrick

Jerome F Trumbetas

Zohar M Merchant

Daniel G Lis

Vernon C Witte

Joaquin C Lugay

Jimbay Loh

Ramanathapur G Krishnamurthy

Helena S Soedjak

Lisa Anne Preston

Susan M Vidal

Shun Ku

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 chemically-leavened, self-sustaining cake donut dough is prepared which contains from 20-30% of a thermally-reversible gel. The dough is formed into donut shapes and baked in an oven within 10 minutes. The gel is comprised of 80-95% water, 5-20% insoluble, water-binding fiber and 0.2-2% thermally-reversible hydrocolloid gelling agent.

Process for making low-fat, cake donuts

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Mahopac, NY, United States of America

Richard N McArdle