Kraft Foods, Inc.

Kraft Foods Global Brands LLC

William Schwimmer

Anilkumar Ganapati Gaonkar

Dennis Ann Kim

Mia Rivard

Jeffrey Donald Edgerton

Kim-Hun Chau

Lael W Hamilton

Anil Kumar Gaonkar

Steve Hill

Marlene Stanford

A method of forming a container that has improved release properties for a viscous material configured to minimize residual material remaining in the container upon normal use thereof and also generally maintains the physical stability of a material in the container. The method includes applying a coating to a portion of the inner surfaces of a container in an amount effective to provide the improved release properties.

Method for forming a container with improved release properties

The present invention provides oil-in-water emulsion food product dressings and a method for preparing oil-in-water emulsion food product dressings. The method achieves an increase in the viscosity and, hence, the stability, of the food product dressings, which permits the food product dressings to achieve a desired level of viscosity with the use of smaller quantities of oil. This advantageously permits the production of reduced calorie oil-in-water emulsion food product dressings at a reduced cost.

Food product dressings and methods for preparing food product dressings

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Evanston, IL, United States of America

William Schwimmer