Kraft Foods Holdings, Inc.

Intercontinental Great Brands LLC

Timothy S Hansen

Ning Zhou

Bin Zhao

Sarwat Gabriel

Edward D Howey

Derwin G Hawley

William H Cleaver

Desiree S Bramble

Jimbay Peter Loh

Lynn C Haynes

James M Manns

Domenico R Cassone

Jeanny E Zimeri

Diane Louise Gannon

Peter Worfolk

Michael A Duffin

Anthony Pracek

Diane L Gannon

Anilkumar Ganapati Gaonkar

Gary F Smith

Laura Herbst

Kent H Thrasher

Maria E Almendarez

Glenn A MacBlane

A stabilized flour, such as stabilized whole grain wheat flour, exhibiting unexpectedly superior extended shelf life and superior biscuit baking functionality, may be produced with or without heating to inhibit lipase by subjecting whole grains or a bran and germ fraction or component to treatment with a lipase inhibitor, such as an acid or green tea extract. Treatment with the lipase inhibitor may be performed during tempering of the whole grains or berries or during hydration of the bran and germ fraction or component.

Method for producing stabilized whole wheat flour

The present invention is directed to microwaveable grilled cheese and grilled cheese and meat sandwiches that include an edible, lipid based moisture barrier. The edible moisture barrier includes an edible microparticulated high melting lipid and an edible low melting triglyceride blend.

Microwaveable grilled cheese and meat sandwiches and method of preparation

An oven-stable edible moisture barrier for food products is provided. This oven-stable moisture barrier is useful in preventing moisture migration within a multi-component food product between components having different water activities even when the multi-component food product is exposed to elevated temperatures. The oven-stable edible moisture barrier of this invention is formed from a composition comprising an edible, low melting oil having a melting point of about 35&deg; C. or lower and an edible, high melting fat having a melting point of about 70&deg; C. or higher, wherein the edible, low melting oil and the edible, high melting fat are co-micromilled at a temperature above the melting point of the edible, low melting oil but below the melting point of the edible, high melting fat to form a cream-type mixture. This composition has unique thermal and mechanical properties that makes it ideal as an edible moisture barrier for use in food products, especially for baking applications.

Oven-stable edible moisture barrier

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LaGrange, IL, United States of America

Timothy S Hansen