Kraft Foods, Inc.

Kraft, Inc.

Kraft General Foods, Inc.

Vernon C Witte

George A Henry

Mark S Miller

Wen-Sherng Chen

Daniel G Lis

William G Soucie

Gregory S Buliga

Ramanathapur G Krishnamurthy

Gary F Smith

James J Myrick

Jerome F Trumbetas

Zohar M Merchant

Linda K Jackson

R G Krishnamurthy

Alice A Heth

Phillip J Kerwin

Elizabeth M Parker

David G Pechak

Cynthia C Baer

Lisa Anne Preston

Richard N McArdle

Jill M Kennedy-Tolstedt

Gerard L Hassenheutti

Neela K Paul

Susan M Vidal

Sharon Tomski

William F Powell

W Dennis Drehkoff

William D Drehkoff

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

The present invention is directed to a method for making oil-in-water food dressing emulsions which do not contain starch or gums. In accordance with the method, a premix which includes, a fat such as a vegetable oil, inulin an edible acid, egg yolk and water is provided. The premix is subjected to high shear emulsification by transporting the premix through an impact-type homogenizer operated at a pressure of at least 5,000 psig to provide an oil-in-water emulsion having suspended oil droplets in an inulin-egg yolk complex.

Method of making a reduced fat emulsified dressing

A non-fat edible plastic dispersion which has rheological properties similar to solid margarine or squeezable margarine. The plastic dispersion includes a fat mimetic selected from the group consisting of gelling type maltodextrins, starch modified by acid hydrolysis to remove amorphous regions therefrom and branched chain amylopectin starch and inulin.

Fat-free tablespread and method of making

The present invention is directed to a method for preparing a low fat or substantially fat-free food product such as pourable dressings and viscous dressings. The method includes the steps of heating and repeatedly shearing at least two times an aqueous dispersion consisting of from about 3 to about 10 weight percent of microcrystalline cellulose and from about 90 to about 97 weight percent water. The shearing occurs in a high shear zone having a pressure drop of at least 12,000 psi and the shearing is sufficient to fragment the microcrystalline cellulose to submicron sized microcrystalline cellulose fragments. The microcrystalline cellulose fragments are reagglomerated under high shear conditions to produce an aqueous dispersion of porous microreticulated microcrystalline particles having a void volume of at least about 25 volume percent, a mean particle size in the range of from about 5 to about 20 microns, and a particle size distribution such that at least about 75 weight percent of the particles have a maximum dimension of less than about 25 microns. The microreticulated microcrystalline cellulose dispersion is combined with from about 2 to about 33 weight percent of xanthan gum, based on the dry weight of the microreticulated microcrystalline cellulose dispersion. The xanthan stabilized microreticulated microcrystalline cellulose dispersion is then blended with additional food components to provide a low fat or fat-free food product. The food product has from about 0.25 to about 4 weight percent of dispersed microeticulated microcrystalline cellulose, from about 50 to about 99 weight percent of water, from about 1 to about 35 weight percent of carbohydrates, from about 0 to about 10 weight percent protein, and less than about 7 weight percent triglycerides.

Low calorie food products having smooth, creamy, organoleptic

Method of preparing a fibrous xanthan gum-protein complex which retains its fibrous texture under prolonged storage conditions.

Method of making fibrous protein xanthan gum complexes

Shelf stable acid food dressings containing fibrous protein complexes

Growing community of inventors

Naperville, IL, United States of America

Vernon C Witte