Land O'lakes, Inc.

Todd Landon

A food ingredient delivery system for delivering food ingredients during manufacture of a food product comprising a multi-phase emulsion including a pumpable oil1 within water or aqueous solution within oil2 emulsion wherein the oil1 comprises solid milk derived fat droplets sequestered in an aqueous phase with the aqueous phase being dispersed in the oil2, the oil2 comprising a liquid, continuous vegetable based fat matrix.

Multiphase oil continuous flavor and ingredient delivery system

A method of forming a fat product, the method entailing heating a first material to a first temperature to form a first intermediate, the first material comprising fat and the first temperature adequate to remove any memory of crystallization from the fat; rapidly cooling the first intermediate to a second temperature to form a second intermediate, the second temperature adequate to provide nascent seed crystals in the second intermediate; and quiescently cooling the second intermediate to form the fat product, the quiescent cooling adequate to support growth of macro-crystals about the nascent seed crystals.

Method of forming a non-fractionated, room-temperature pourable butter

A method of forming a butter product comprises forming a primary oil-in-water emulsion by dispersing liquefied stearine butterfat in a butter serum, the liquefied stearine butterfat forming stearine globules within the butter serum. The primary oil-in-water emulsion is dispersed into an olein butterfat component forming an oil-in-water-in-oil emulsion, and the oil-in-water-in-oil emulsion being cooled to form the butter product which is spreadable at a temperature of less than about 45&#xb0; F.

Refrigeration-temperature spreadable butter-based product

A method of forming a butter product comprises forming a primary oil-in-water emulsion by dispersing liquified stearine butterfat in a butter serum, the liquified stearine butterfat forming stearine globules within the butter serum. The primary oil-in-water emulsion is dispersed into an olein butterfat component forming an oil-in-water-in-oil emulsion, and the oil-in-water-in-oil emulsion being cooled to form the butter product which is spreadable at a temperature of less than about 45&#xb0; F.

Method of forming a non-fractionated, room temperature pourable butter

A method of forming a light butter that includes removing water or butter fat from a feed material to yield a first intermediate and a second intermediate, the feed material including butter, the first intermediate including butterfat, the second intermediate including water, and at least the first intermediate or the second intermediate including interfacial butter solids, combining the first intermediate and the second intermediate to form an intermediate blend, and processing the intermediate blend to form the light butter.

Method of forming a light butter

A method of forming a butter/margarine blend that includes removing water of butterfat from a feed material that includes butter to yield an intermediate, combining a non-dairy fat with the intermediate to form an intermediate blend, and processing the intermediate blend to form the butter/margarine blend.

Method of forming a butter/margarine blend

A composition that includes a puffable food component and an edible emulsion, where the edible emulsion is a water-in-oil emulsion or an oil-in-water-in-oil emulsion, and the edible emulsion includes a sweetening agent, the edible emulsion transformable into a coating on a puffed form of the puffable food component upon application of energy to the composition that is sufficient to puff the puffable food component.

Caramel corn product and a method of making the caramel corn product

A method of processing a liquid fat component and a solid fat component that includes heating a mixture that includes the liquid fat component and the solid fat component to form a liquified fat blend and rapidly cooling the liquified fat blend under agitation in a cooling apparatus to form a nucleated fat base blend, the time between entry of the liquified fat blend into the cooling apparatus and exit of the nucleated fat base blend from the cooling apparatus being about 30 seconds, or less.

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Mound, MN, United States of America

Todd Landon