Kraft Foods, Inc.

Kraft Foods Global Brands LLC

William R Croasmun

James White

Michele Marie Dziaba

Zohar M Merchant

Susan Patricia Bodett

Robert Class

Jane V Leland

The invention provides a method and apparatus for allowing a user to sample and order a product using an interactive ordering system. The ordering system includes a vending station to allow a user to sample a quantity of the product, an ordering station in close proximity to the vending station to allow the user to purchase a related product, and a delivery station to delivery the purchased product to the user.

Integrated ordering system

The present invention relates generally to processing of viscous food products such as full-fat, reduced-fat, light or fat-free viscous salad dressings, and reduced-fat, light or fat-free mayonnaise. More particularly, the present invention relates to viscous salad dressings and reduced-fat mayonnaise and methods of making the viscous salad dressings or reduced-fat mayonnaise which are streamlined and are limited to addition of the ingredients to a single mixing apparatus (i.e., a one-pot preparation). Furthermore, the present invention relates to simplified methods of making such viscous dressing products. The present methods are streamlined and do not require the preparation of a separate cooked starch base. This invention also relates to viscous dressing products prepared by the methods provided herein. The organoleptic and sensory properties of the present viscous dressings are similar to those found in conventionally prepared viscous dressings.

One-pot preparation of viscous dressing products

The invention provides a method and apparatus for efficiently measuring and analyzing volatile and relatively non-volatile flavor components released during oral processing of food or other products. The subject exhales a breath sample into one or more temperature-controlled collection chambers, preferably at predetermined time intervals during the oral processing of the product. Each breath sample is then purged from its collection chamber with a non-reactive gas flow into an adsorbent, absorbent or other trap containing an interface that separates and collects the volatile and relatively non-volatile components from the breath sample. The trap is then transferred to a thermal desorber to release the volatile and relatively non-volatile flavor components from the interface surface into a measuring and analysis apparatus.

Method and apparatus for measuring volatiles released from food products

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Glenview, IL, United States of America

William R Croasmun