George A Henry

US Patent:

47627263, Aug 9, 1988

Filed:

Mar 1, 1987

Appl. No.:

7/024507

Inventors:

William G. Soucie - Gurnee IL
Vernon C. Witte - Naperville IL
George A. Henry - Wilmette IL
W. Dennis Drehkoff - Glencoe IL

Assignee:

Kraft, Inc. - Glenview IL

International Classification:

A23L 124

US Classification:

426602

Abstract:

Shelf-stable acidic food dressings having a pH of less than 4. 1 comprising an acidic food dressing vehicle and fibrous xanthan gum-protein complexes which retain their firm fibrous texture under prolonged storage conditions. Also disclosed are methods for preparing dressings.

US Patent:

50117017, Apr 30, 1991

Filed:

Aug 18, 1989

Appl. No.:

7/395800

Inventors:

Cynthia C. Baer - Arlington Heights IL
Gregory S. Buliga - Mt. Prospect IL
George A. Henry - Wilmette IL
Alice A. Heth - Evanston IL
Linda K. Jackson - Lincolnshire IL
Phillip J. Kerwin - Wilmette IL
Mark S. Miller - Arlington Heights IL
Elizabeth M. Parker - DesPlaines IL
Neela K. Paul - Clarendon Hills IL
David G. Pechak - Glen Ellyn IL
Gary F. Smith - Highland Park IL
Vernon C. Witte - Naperville IL

Assignee:

Kraft General Foods, Inc. - Glenview IL

International Classification:

A23L 10534
A23L 124
A23L 1308

US Classification:

426573

Abstract:

The present invention is directed to a method for preparing a low fat or substantially fat-free food product such as pourable dressings and viscous dressings. The method includes the steps of heating and repeatedly shearing at least two times an aqueous dispersion consisting of from about 3 to about 10 weight percent of microcrystalline cellulose and from about 90 to about 97 weight percent water. The shearing occurs in a high shear zone having a pressure drop of at least 12,000 psi and the shearing is sufficient to fragment the microcrystalline cellulose to submicron sized microcrystalline cellulose fragments. The microcrystalline cellulose fragments are reagglomerated under high shear conditions to produce an aqueous dispersion of porous microreticulated microcrystalline particles having a void volume of at least about 25 volume percent, a mean particle size in the range of from about 5 to about 20 microns, and a particle size distribution such that at least about 75 weight percent of the particles have a maximum dimension of less than about 25 microns. The microreticulated microcrystalline cellulose dispersion is combined with from about 2 to about 33 weight percent of xanthan gum, based on the dry weight of the microreticulated microcrystalline cellulose dispersion. The xanthan stabilized microreticulated microcrystalline cellulose dispersion is then blended with additional food components to provide a low fat or fat-free food product.

US Patent:

48851795, Dec 5, 1989

Filed:

Apr 4, 1988

Appl. No.:

7/177184

Inventors:

William G. Soucie - Gurnee IL
Vernon C. Witte - Naperville IL
George A. Henry - Wilmette IL
William D. Drehkoff - Glencoe IL

Assignee:

Kraft, Inc. - Glenview IL

International Classification:

A23J 300

US Classification:

426104

Abstract:

Method of preparing a fibrous xanthan gum-protein complex which retains its fibrous texture under prolonged storage conditions.

US Patent:

51046741, Apr 14, 1992

Filed:

Jul 20, 1990

Appl. No.:

7/548950

Inventors:

George A. Henry - Wilmette IL
Susan M. Gaud - Evanston IL
Mark S. Miller - Arlington Heights IL
John M. Kaiser - Glenview IL
Estela A. Balmaceda - Winnetka IL
Ronnie G. Morgan - Northbrook IL
Cynthia C. Baer - Arlington Heights IL
Rajendra P. Borwankar - Elmhurst IL
Lorraine C. Hellgeth - Chicago IL
John J. Strandholm - Morton Grove IL
Gerard L. Hasenhuettl - Highland Park IL
Phillip J. Kerwin - Wilmette IL
John F. Kratochvil - Oak Brook IL
Wennie L. Lloyd - Marengo OH
Gerard Eckhardt - Bay Shore NY
Adam P. De Vito - Chicago IL
Alice A. Heth - Evanston IL

Assignee:

Kraft General Foods, Inc. - Glenview IL

International Classification:

A23L 105

US Classification:

426573

Abstract:

Microfragmented ionic polysaccharide/protein complex dispersions which are suitable for use as fat substitute compositions in food products such as ice cream, salad dressings, dips, spreads and sauces and methods for preparing such dispersions and food products.