Kraft General Foods, Inc.

William H Schwimmer

Mark S Miller

Gary F Smith

Linda K Jackson

Gregory S Buliga

Alice A Heth

Phillip J Kerwin

David G Pechak

Bradley D Barbera

Alan C Hamann

Richard C Combes

Brian C Davison

Laura J Prostko

Substantially fat-free cheese slice products and methods for manufacturing such products, comprising less than about 1.67 weight percent fat.

Low fat processed cheese product having fat-mimetic properties and

The present invention is directed to a method for preparing a viscous dressing. The dressing may be prepared using batch techniques, however, the method is particularly suitable for a continuous process for preparing viscous dressings. In the method, a gum blend is prepared which includes a gum and a diluent. A spice blend is prepared which includes water, a sweetener, spices and/or flavorings. An aqueous dispersion of a microreticulated microcrystalline cellulose is prepared. The gum blend, the spice blend and the microreticulated microcrystalline cellulose dispersion are then combined to provide a premix. The premix is then blended with a pre-prepared starch base to provide the viscous dressing product of the invention.

Low calorie salad dressing having smooth, creamy, organoleptic

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Evanston, IL, United States of America

William H Schwimmer