Joanne D Sullivan

US Patent:

53824407, Jan 17, 1995

Filed:

Dec 2, 1992

Appl. No.:

7/984407

Inventors:

Joanne Sullivan - Wyckoff NJ

Assignee:

Nabisco, Inc. - Parsippany NJ

International Classification:

A23L 110

US Classification:

426138

Abstract:

Flaky pie shells that maintain their structural integrity even when filled with high moisture fillings contain fats bearing short C. sub. 2 to C. sub. 4 acid residues and long, saturated C. sub. 16 to C. sub. 22 fatty acid residues. One preferred embodiment contains fats bearing butyric acid residues and residues of fatty acids derived from fully hydrogenated oils containing at least about 75% stearic acid such as hydrogenated soybean oil or hydrogenated canola. Another preferred embodiment contains fats bearing the same complement of saturated long residues, but the short residues are derived from acetic and propionic acids. These fats are low in calories and low in palmitic acid and trans unsaturated acid residues. Pie shells made with the fats are tender and exhibit improved cohesiveness and mechanical strength during shipping, handling and storage.

US Patent:

53913833, Feb 21, 1995

Filed:

Jan 22, 1993

Appl. No.:

8/007447

Inventors:

Joanne Sullivan - Wyckoff NJ
Michael M. Chrysam - Blairstown NJ

Assignee:

Nabisco, Inc. - Parsippany NJ

International Classification:

A23D 900
A23P 108

US Classification:

426 99

Abstract:

Non-greasy spray oils for snack and other food products are especially useful for adhering topical seasonings or condiments to the products. The spray oils contain fats bearing short acetic acid, propionic and/or butyric acid residues, and long, saturated C. sub. 16 to C. sub. 24 fatty acid residues. Especially preferred are triglycerides exhibiting a solid fat index at 70. degree. F. of at least about 50%, more preferably at least about 60%, and at least about 40%, more preferably at least about 50%, at 80. degree. F. One preferred embodiment contains triglycerides wherein at least about 75% of the long acid residues are stearic acid or longer residues and the short residues are mixtures of acetic acid and propionic acid residues, acetic acid and butyric acid residues, or a mixture of acetic acid, propionic acid, and butyric acid residues. The spray oils are low in calories and oxidation resistant.

US Patent:

53784863, Jan 3, 1995

Filed:

Dec 3, 1992

Appl. No.:

7/985070

Inventors:

Joanne Sullivan - Wyckoff NJ

Assignee:

Nabisco, Inc. - Parsippany NJ

International Classification:

A23L 110

US Classification:

426549

Abstract:

Shortbread having a refreshing cooling sensation upon eating contain confectioners' sugar and fats bearing long, saturated C. sub. 16 to C. sub. 22 fatty acid residues and a mixture of short C. sub. 2 to C. sub. 4 acid residues, a portion of which are propionic acid residues. One preferred embodiment contains fats bearing acetic and propionic acid residues and residues of fatty acids derived from fully hydrogenated oils containing at least about 75% stearic acid such as hydrogenated soybean oil or hydrogenated canola. Another preferred embodiment contains fats bearing a mixture of acetic, propionic and butyric and the same complement of long acids. These fats are low in calories, low in myristic and palmitic acid and trans unsaturated acid residues, and low in cholesterol. The cooling sensation imparted to the shortbread of this invention is achieved without adding other cooling-imparting ingredients such as dextrose, mint oils, or polyols, and can mask the burning sensation of artificial sweeteners and other ingredients.