Kraft Foods Global Brands LLC

Kraft Foods, Inc.

Kraft General Foods, Inc.

General Foods Limited

Kraft Foods Holdings, Inc.

Intercontinental Great Brands LLC

Kraft Foods Group Brands LLC

Vijay Kumar Arora

Louise Slade

Harry Levine

Lynn C Haynes

Jeanny E Zimeri

Allan R Olson

Meera Kweon

Rudolf A Vitti

Marshall M Rankowitz

Gary V Jones

John M Kovtun

Ahmad Akashe

Fouad Z Saleeb

Bary Lyn Zeller

Ronald Louis Meibach

Wen-Sherng Chen

John B Topinka

Gerald Olean Fountain

John Westcott Finley

Song Gao

Ariel Cudia

Philip James Oxford

Lawrence S Brandlein

Ronald G Gabbard

Douglas A Smyth

Evan J Turek

Aaron R Colmerauer

Barbara B Hartliep

Fouad Zaki Saleeb

Rudolf Anthony Vitti

Methods and systems for continuously producing foaming compositions from powders, granules, and/or particulate are provided and/or powders, granules, and/or particulates that contains high pressure gas. The methods and systems are configured to reduce energy costs and overall processing time and, thus, provide advantages over the prior batch processes that have lengthy temperature ramp-up and cool-down times due to the shortcomings of using a large pressure vessel.

Method and system for entrapping pressurized gas in powdered food or beverage products

Extruded, directly expanded, high fiber reduced calorie food products, such as a ready-to-eat (RTE) cereal or sweet or savory snack, are produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140&#xb0; C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after extrusion using a die temperature of least about 100&#xb0; C., and a die pressure of at least about 150 psig.

Production of low calorie, extruded, expanded foods having a high fiber content

An extruded, directly expanded, high fiber reduced calorie food product, such as a ready-to-eat (RTE) cereal or sweet or savory snack, is produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140&#xb0; C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after the extrusion using a die temperature of least about 100&#xb0; C., and a die pressure of at least about 150 psig.

This invention relates generally to the processing of soy-derived materials for use in various products. More particularly, the invention relates to a process producing highly functional soy protein using ultrafiltration followed by an enzymatic treatment.

Enzymatic process to produce highly functional soy protein from crude soy material

A method and apparatus for reforming small pieces of natural cheese or other dairy products, such as shreds, trim, or offcuts, wherein the small pieces are fed through a mechanical pump and a die that form the product into a cohesive larger chunk. The mechanical pump and the die operate such that natural cheese pieces may be formed into a larger chunk of natural cheese having a very similar texture and appearance to that of the original product.

Method for reforming dairy products

The present invention provides a method for fixing and/or preserving labile materials, especially food materials, in an extruded glassy substrate. A minor component containing of a high molecular weight water-soluble polymeric carbohydrate is dry-blended with a major component comprising of a low molecular weight water-soluble carbohydrate, sugar alcohol or food acid. Typically, the carbohydrate admixture comprises between about 15% to 40% high molecular weight carbohydrate material and at least about 40% low molecular weight carbohydrate, sugar alcohols or adipic, malic or citric acids or combinations thereof. A labile material like omega-3 oils or .beta.-carotene is combined with this substrate mixture. The dry-blended admixture is extruded so that the temperature of the material in the extruder is between about the glass transition state of the substrate and the melting point of the major ingredient. The free-flowing product is relatively non-hygroscopic and has a high fix.

Method of preparing glass stabilized material

A gasified coffee glass is disclosed which is prepared by forming a mixture containing 3% to 12% water and about 88 to 97% total coffee derived solids, heating the mixture, injecting a gas into the mixture and mixing to form a uniform mixture, forcing the mixture through an orifice, and cooling the mixture to form a gasified coffee glass resembling dry soluble coffee or roasted and ground coffee or other novel gasified coffee products.

Gasified coffee product and process

A gasified coffee glass is disclosed which is prepared by forming a mixture containing 3% to 12% water and about 88 to 97% total coffee derived solids and 0.1 to 10% coffee oil, or equivalent, heating the mixture, injecting a gas into the mixture and mixing to form a uniform mixture, forcing the mixture through an orifice, and cooling the mixture to form a gasified, oil containing, coffee glass resembling freeze dried or roasted and ground appearing soluble coffee which dissolves in a manner similar to coffee prepared by freeze drying.

Oil or colloidal containing gasified coffee product and process

A coffee glass is disclosed which is prepared by evaporating coffee extract to at least 45% solids and then further evaporating that extract to form as viscoelastic fluid containing above 3% to 12% water and about 88% to 97% total coffee derived solids, aromatizing and/or gasifying the fluid in a confined headspace shaping the fluid, and cooling the fluid to entrap and protect coffee aromas providing less than 20% loss of volatiles.

Evaporative process for producing coffee glass

A thin, transparent coffee glass is disclosed which is prepared by forming a mixture containing above 4% to 12% water and about 88% to above 96% total coffee derived solids. These solids can further contain up to 20% hydrolyzed mannan and oligomers having a DP from 1 to 10 and up to 10% coffee cellulosic sugars. The coffee melt is characterized by having a glass transition temperature between 30.degree. C. to 80.degree. C. The coffee melt is heated to a temperature of 60.degree. C. to 130.degree. C. and extruded into a thin continuous film, stretched to further form a thin film which is rapidly cooled into a hard coffee glass which is shiny on both sides, dark in color and transparent. This transparent glass is then dried to a stable moisture content. The coffee glass provides a shiny appearance to any coffee product it is combined with an is an excellent means of entrapping and protecting coffee aromas. Furthermore, the coffee glass provides a means for shaping numerous new coffee products. The thin flakes of coffee glass disolve rapidly.

Coffee flakes and process

Growing community of inventors

Lake Forest, IL, United States of America

Vijay Kumar Arora