Kraft, Inc.

Kraft Foods Holdings, Inc.

Kraft Foods Global Brands LLC

Kraft Foods, Inc.

Intercontinental Great Brands LLC

Koninklijke Douwe Egberts B.v.

Wen-Sherng Chen

Song Gao

William G Soucie

Ahmad Akashe

John Westcott Finley

Vernon C Witte

Ariel Cudia

George A Henry

Veronic M Harrison

Ronald Louis Meibach

Vijay Kumar Arora

Bruce Edward Campbell

Richard S Silver

Richard Harold Lincourt

Alexander A Gonsalves

Mark Richard Thomas Norton

Danielle Elizabeth Perkins

Krzysztof Mosiewicz

Donald C Hannan

Rafael J Marquez

Adedayo Olad Doherty

Reynell Grant

Pernell Showers

W Dennis Drehkoff

William D Drehkoff

Douglas A Smyth

Ragendra P Borwankar

Mark Richard Norton

Donald E Carpenter

Gerald Hasenhuettl

Alex Gonsalves

Methods are provided to prepare heat stable soy milk concentrates above 3.2&#xd7; based on the level of protein that are thermally stable upon achieving an Fof at least 5. One method removes soluble carbohydrates prior to concentration. Another method removes both soluble and insoluble carbohydrates prior to concentration. Yet other methods prepare soy milk concentrates using partially hydrolyzed soy protein isolate.

Methods of forming heat stable soy milk concentrates

The present invention generally relates to low calorie bulking agents (e.g., cellulose, starch, bran, glucans, hydrocolloids, and the like) coated with a lipid compound to form a base or inner layer and thereafter encapsulating the fiber/lipid complex within a protein compound as an outer layer. In effect, the present invention provides a delivery system for edible fibers wherein the moisture absorption by the edible fibers can be controlled. Using the encapsulated fiber of this invention, the absorption of water by the edible fiber (and thus the swelling of the edible fiber) can be effectively delayed until the encapsulated fiber reaches the stomach and normal digestive processes begin.

Delivery system for low calorie bulking agents

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

This invention relates to use of soy protein to replace sodium caseinate or other dairy proteins in imitation dairy compositions. The invention relates to the imitation dairy compositions and methods of making such compositions. The stable, healthful and cost-effective composition is most desirably obtained when soy flour is treated prior to making the composition, either by heat treatment or protease treatment. This invention is especially directed to preparation of dips wherein a substantial amount, and preferably essentially all, dairy protein is replaced with soy protein.

Soy protein-containing imitation dairy compositions and methods of making

Starch-based salad dressing compositions that utilize soy protein as an emulsifier and the making of such compositions. Soy protein replaces a substantial amount of or all of the egg yolk or whole egg as an emulsifier in the starch-based salad dressing. The soy protein may be untreated, heat or enzyme treated, or may be treated according to other optional treatments. The soy protein is blended with the egg yolk or whole egg (if included), salt, spices, sugar, high fructose corn syrup, and soybean oil to make a premix. A starch base is made separately from water, starch, sugar, and acid. The premix and starch base are then mixed and homogenized to form the starch-based salad dressing composition.

Soy protein as an emulsifier for starch-based salad dressing

The present invention is directed to cottage cheese having a more porous curd. The resulting curd is less dense than conventional cottage cheese curd. The more porous cottage cheese curd allows the cottage cheese dressing to permeate the curd. The porous cottage cheese curds formed according to the present invention allow greater absorption of the dressing, and thus significantly reduce the problem involving the curds &ldquo;swimming&rdquo; in the dressing often found in conventional cottage cheese products. Methods for manufacturing such cottage cheese also are provided. More specifically, the porous cottage cheese curd is prepared by the generation or introduction of gas during the initial formation of the curd.

Cottage cheese having porous curd

An acidic, foam having a pH of less than about 4, and preferably from about 2.5 to about 3.5, is provided. The foam is produced from a formulation which is a mixture of an emulsion component and an acidic component. The emulsion component contains water, a hard fat, a sweetener, whey protein, non-ionic stabilizer, and a non-ionic emulsifier. The acidic component contains an edible acid in an aqueous solution. The acidic component may optionally contain a milk protein source and a non-ionic emulsifier. The foam is useful as a whipped topping which has freeze thaw stability and can be kept at refrigeration temperature for at least three weeks.

Stable foams in a high acid environment

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

Methods and compositions are disclosed relating to fibers formed from xanthan gum and various protein sources such as soy protein, egg protein and casein, as well as simulated meat compositions utilizing such fibers.

Edible xanthan gum-protein fibrous complexes

Methods and compositions relating to dairy whey protein-xanthan gum fibers and simulated meat products are disclosed.

Edible fibrous serum milk protein/xanthan gum complexes

Growing community of inventors

Glenview, IL, United States of America

Wen-Sherng Chen