Gerard L Hasenhuettl

US Patent:

20040146624, Jul 29, 2004

Filed:

Jan 13, 2004

Appl. No.:

10/756701

Inventors:

Donald Carpenter - Glenview IL, US
Alex Gonsalves - Libertyville IL, US
Gerard Hasenhuettl - Deerfield IL, US
Richard Silver - Wilmette IL, US

Assignee:

Kraft Foods Holdings, Inc.

International Classification:

A23L001/238

US Classification:

426/589000

Abstract:

A soy protein-containing dry cheese sauce mix containing significant levels of soy protein is provided. The dry cheese sauce mix is prepared by mixing soy flour with dried cheese and cheese flavoring. When used, the dry sauce mix is hydrated to form a cheese sauce suitable for use with starch-based products (e.g., pasta, rice, and the like). The soy protein-containing dry sauce mix of this invention generally contains about 10 to about 75 percent soy flour, about 25 to about 90 percent cheese powder, and about 1 to about 5 percent cheese flavoring. Preferably, the soy protein-containing dry sauce mix contains about 25 to about 50 percent soy flour, about 25 to about 50 percent cheese powder, and about 1 to about 5 percent cheese flavoring. The present invention allows the use of significant levels of soy protein to be included in a sauce for a starch-based product (e.g., macaroni and cheese) and, thereby, provide the health benefits of soy without adversely effecting the organoleptic or other sensory properties of the product.

US Patent:

55960855, Jan 21, 1997

Filed:

Apr 11, 1995

Appl. No.:

8/420065

Inventors:

Richard S. Silver - Wilmette IL
Gerard L. Hasenhuettl - Deerfield IL

Assignee:

Kraft Foods, Inc. - Northfield IL

International Classification:

C07H 1500
C07H 1506

US Classification:

536 186

Abstract:

An improved method for the preparation of polyol fatty acid polyesters via a one step reaction. A polyol-type reagent is mixed with a fatty-acid containing reagent, and an esterification catalyst to form a reaction mixture. The polyol-type reagents include polyols and saccharides having hydroxyl groups, partially-esterified polyols and saccharides having both hydroxyl groups and lower alkyl ester groups, and fully-esterified polyols and saccharides having lower alkyl ester groups. The reaction is heated to about 95. degree. to 200. degree. C. for a time sufficient for the formation of saccharide fatty acid polyester while a non-fatty acid-containing lower alkyl ester by-product or an alcohol by-product are removed from the reaction mixture by a thin film reaction techniques. The use of thin film reaction methodology provides more efficient removal of by-products and greater yields of the polyol fatty acid polyesters. The polyol fatty acid polyesters, especially sucrose fatty acid polyesters, are useful as fat substitutes or low-calorie fats in food compositions.

US Patent:

60337109, Mar 7, 2000

Filed:

Sep 12, 1997

Appl. No.:

8/928609

Inventors:

Mark S. Miller - Arlington Heights IL
Kevin J. Surber - Hoffman Estates IL
Daniel G. Lis - Schaumburg IL
Robert W. Martin - San Ramon CA
Gerard L. Hasenhuettl - Deerfield IL

Assignee:

Kraft Foods, Inc. - Northfield IL

International Classification:

A23D 9007

US Classification:

426564

Abstract:

A mouthfeel and lubricity enhancing composition for use in reduced fat food products is provided. The composition is an aqueous gel matrix of ester vesicles which is provided by a mixture of diacetyl tartaric acid mono fatty acid glyceride ester and a second ester having a hydrophilic-lipophilic balance of above about 10 and a melting point above about 100. degree. F.

US Patent:

60250062, Feb 15, 2000

Filed:

Sep 12, 1997

Appl. No.:

8/928597

Inventors:

Miranda Miller - Arlington Heights IL
Kevin J. Surber - Hoffman Estates IL
Daniel G. Lis - Schaumburg IL
Robert W. Martin - San Ramon CA
Gerard L. Hasenhuettl - Deerfield IL

Assignee:

Kraft Foods, Inc. - Northfield IL

International Classification:

A23L 1035

US Classification:

426564

Abstract:

A full fat and foam inducing composition for use in reduced fat food products is provided. The composition is an aqueous gel matrix of ester vesicles which is provided by a mixture of diacetyl tartaric acid mono fatty acid glyceride ester and a second ester having a hydrophilic-lipophilic balance of above about 10 and a melting point above about 100. degree. F.

US Patent:

51281627, Jul 7, 1992

Filed:

Jul 31, 1990

Appl. No.:

7/560366

Inventors:

Paul W. Wrezel - Chicago IL
R. G. Krishnamurthy - Glenview IL
Gerard L. Hasenhuettl - Highland Park IL

Assignee:

Kraft General Foods, Inc. - Northfield IL

International Classification:

C11B 300

US Classification:

426417

Abstract:

Generally in accordance with the present invention, methods are provided for removing cholesterol from edible triglyceride oils. In this regard, animal fats typically contain cholesterol predominantly in the form of free cholesterol, as well as minor amounts of cholesterol esters of fatty acids such as cholesteryl oleate or palmitate. The present methods may be used to remove cholesterol from both animal and vegetable triglyceride oils, including, but not limited to, butterfat, beef tallow, fish oil, lard, soybean oil, canola oil, corn oil, sunflower oil, cottonseed oil, safflower oil, olive oil and peanut oil.

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.