Kraft Foods, Inc.

Varian Medical Systems, Inc.

Varian Medical Systems International Ag

Steven Prince

Janne Iimari Nord

Esa Kuusela

Jarkko Yriana Peltola

Stanley Mansfield

David W Mehnert

Michael D Major

Kevin Forneck

Methods and compositions are presented to add a flavor to a food by incorporating the flavor into a lipid phase of the food by means of a fat substitute carrier. Adding flavor to the fat substitute carrier, in particular via volatilization, produces excellent characteristics such as reduced mouthcoating and flavor equivalent to that of a comparable full fat food, with the least amount of added triglyceride. The invention is useful for adding flavor to both reduced fat and full fat foods.

Methods and compositions to add flavor to food products containing lipid

Process cheese products which are reduced in calories and fat are produced by combining high moisture, fat free, skim milk cheese, with a fatty substance which is non-absorbable non-digestible, and lower in net caloric efficiency than butterfat, animal fat, or vegetable fat. A suitable fatty substance is a polyol polyester, such as, a sucrose polyester.

Methods and compositions for fat free process cheese

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Evanston, IL, United States of America

Steven Prince