Louise Ann Slade

US Patent:

6352733, Mar 5, 2002

Filed:

Oct 6, 1999

Appl. No.:

09/413325

Inventors:

Lynn Haynes - Morris Plains NJ
Norbert Gimmler - Ringwood NJ
Louise Slade - Morris Plains NJ
Harry Levine - Morris Plains NJ

Assignee:

Kraft Foods Holdings, Inc. - Northfield IL

International Classification:

C08B 3012

US Classification:

426549, 426 28, 426578, 426391, 426496, 127 38, 127 71

Abstract:

An enzyme resistant starch type III which has a melting point or endothermic peak of at least about 140Â C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The enzyme resistant starch is produced using crystal nucleation and propagation temperatures which avoid substantial production of lower melting amylopectin crystals, lower melting amylose crystals, and lower melting amylose-lipid complexes. The nucleating temperature used is above the melting point of amylopectin crystals. The propagating temperature used is above the melting point of any amylose-lipid complexes but below the melting point of the enzyme resistant starch.

US Patent:

6613373, Sep 2, 2003

Filed:

Jan 4, 2002

Appl. No.:

10/036829

Inventors:

Lynn Haynes - Morris Plains NJ
Norbert Gimmler - Ringwood NJ
Louise Slade - Morris Plains NJ
Harry Levine - Morris Plains NJ

Assignee:

Kraft Foods Holdings, Inc. - Northfield IL

International Classification:

C08B 3012

US Classification:

426549, 426 28, 426578, 426391, 426496

Abstract:

An enzyme resistant starch type III which has a melting point or endothermic peak of at least about 140Â C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The high melting point of the enzyme resistant starch permits its use in baked good formulations without substantial loss of enzyme resistance upon baking. Agelatinezed, starch-based bulking agent having at least 30% by weight of the enzyme-resistant starch may be used in bar-type, extruded, sheeted, or rotary molded food products. The melting enthalypy of the bulking agent may be from about 0. 5 to about 4 Joules/g and its water-holding capacity may be less than 3 grams.

US Patent:

6863911, Mar 8, 2005

Filed:

Jul 10, 2003

Appl. No.:

10/616726

Inventors:

Jeanny Zimeri - Guatemala, GT
Harry Levine - Morris Plains NJ, US
Louise Slade - Morris Plains NJ, US
Weizhu Yu - Morris Plains NJ, US
Julia Leigh DesRochers - Mahwah NJ, US

Assignee:

Kraft Foods Holdings, Inc. - North Field IL

International Classification:

A23G003/00

US Classification:

426 94, 426549, 426601, 426602, 426658

Abstract:

A creamy product with a lubricious mouthfeel is bake-stable and suitable as a filler or topping for baked goods. In a preferred form, it comprises: at least 30% by weight of a discontinuous fat portion; at least 20% of a continuous aqueous liquid component for providing sweetness and stability, comprising liquid sugar and liquid polyol, wherein the combined weight of liquid sugars and liquid polyols amounts to from 40 to 95% solids by weight of the aqueous liquid component, and the continuous aqueous liquid component preferably contains less than 20% water. An optional suspended solids portion can be employed. The creamy product, wherein the moisture content is from 2 to 10% by weight of the total composition, and the combined amount of the sugar, polyol and other soluble solids comprises from about 25 to 65% of the total product and is sufficient to provide an Aof less than 0. 5 for the total product, can be combined with a bakeable dough and baked.

US Patent:

6905719, Jun 14, 2005

Filed:

Jan 30, 2002

Appl. No.:

10/059843

Inventors:

Harry Levine - Morris Plains NJ, US
Louise Slade - Morris Plains NJ, US

Assignee:

Kraft Foods Holdings, Inc. - Northfield IL

International Classification:

A23G003/00

US Classification:

426 94, 426549, 426582, 426601, 426602, 426658

Abstract:

A savory, smooth-textured, bakeable and shelf-stable product is prepared as a three-phase formulation, including an aqueous liquid phase, a dispersed fat phase and a solids phase, preferably containing a savory ingredient, preferably a cheese flavoring component, in significant proportion. The liquid phase is present in sufficient quantity to suspend and disperse the fat and solids phases and to have sufficient dissolved solids and humectants to raise the viscosity for this phase sufficiently to result in a creamy texture for the final product. The savory flavor ingredients are present as undissolved solids of sufficiently small particle size to provide the proper flavor release for the flavor and a texture consistent with the savory flavor. Preferred cheese products will have a lubricous, slippery, smooth mouthfeel and a flavor release that endures until the palate is essentially clean. The product can be applied to unbaked doughs prior to baking and retain their desired properties after baking.

US Patent:

6905720, Jun 14, 2005

Filed:

Jan 30, 2002

Appl. No.:

10/059844

Inventors:

Weizhu Yu - Morris Plains NJ, US
Harry Levine - Morris Plains NJ, US
Ramanathan Santhanagopalan - Morris Plains NJ, US
Louise Slade - Morris Plains NJ, US

Assignee:

Kraft Foods Holdings, Inc. - Northfield IL

International Classification:

A23G003/00

US Classification:

426 94, 426549, 426582, 426601, 426602, 426658

Abstract:

A savory, smooth-textured, bakeable and shelf-stable product is prepared as a three-phase formulation, including an aqueous liquid phase, a dispersed fat phase and a solids phase, preferably containing cheese in significant proportion. The liquid phase is present in sufficient quantity to suspend and disperse the fat and solids phases. The dispersed fat must have sufficiently small droplet size raise the viscosity for this phase sufficiently to result in a creamy texture for the final product. The savory flavor ingredients are present as undissolved solids of sufficiently small particle size to provide the proper flavor release for the flavor and a texture consistent with the savory flavor. Preferred cheese products will have a lubricous, slippery, smooth mouthfeel and a flavor release that endures until the palate is essentially clean. The product can be applied to unbaked doughs prior to baking and retain their desired properties after baking.

US Patent:

7329428, Feb 12, 2008

Filed:

Oct 28, 2003

Appl. No.:

10/695469

Inventors:

Lynne C Haynes - Morris Plains NJ, US
Pankaj N. Patel - Branchburg NJ, US
Louise Slade - Morris Plains NJ, US
Harry Levine - Morris Plains NJ, US

Assignee:

Kraft Foods Holdings, Inc. - Northfield IL

International Classification:

A23J 3/00

US Classification:

426571, 426564

Abstract:

The typically employed step of separately hydrating gelatin in warm water for the preparation of aerated, gelatin-containing confections such as marshmallow is replaced by hydrating a dry blend of sucrose and gelatin in cold water prior to heating. The marshmallow products produced by this process are made more efficiently and have good string. The gelatin processed in this manner undergoes less cis isomerization than occurs during conventional processing. The invention improves processing for the production of marshmallow pieces, marshmallow fillers, e. g. , for cookies and candies, dehydrated marshmallow bits and spoonable marshmallow toppings.

US Patent:

7531199, May 12, 2009

Filed:

Aug 29, 2003

Appl. No.:

10/651578

Inventors:

Lynn Haynes - Morris Plains NJ, US
Norbert Gimmler - Ringwood NJ, US
Louise Slade - Morris Plains NJ, US
Harry Levine - Morris Plains NJ, US

Assignee:

Kraft Foods Holdings, Inc. - Northfield IL

International Classification:

A21D 10/00
A23L 1/0522

US Classification:

426549, 426578, 426661, 127 32

Abstract:

An enzyme resistant starch type III having a melting point or endothermic peak of at least about 140 C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The high melting point of the enzyme resistant starch permits its use in baked good formulations without substantial loss of enzyme resistance upon baking. A gelatinized, starch-based bulking agent having at least 30% by weight of the enzyme-resistant starch may be used in bar-type, extruded, sheeted, or rotary molded food products. The melting enthalpy of the bulking agent may be from about 0. 5 to about 4 Joules/g and its water-holding capacity may be less than 3 grams.

US Patent:

7648723, Jan 19, 2010

Filed:

Oct 26, 2005

Appl. No.:

11/258759

Inventors:

Jeanny E. Zimeri - Guatemala, GT
Lynn Haynes - Morris Plains NJ, US
Allan Olson - Kalamazoo MI, US
Vijay Kumar Arora - Lake Forest IL, US
Louise Slade - Morris Plains NJ, US
Harry Levine - Morris Plains NJ, US
Meera Kweon - Morris Plains NJ, US

Assignee:

Kraft Foods Global Brands LLC - Northfield IL

International Classification:

A21D 13/00

US Classification:

426559, 426516, 426445, 426446, 426448, 426449, 426518, 426523, 426496, 426621

Abstract:

An extruded, directly expanded, high fiber reduced calorie food product, such as a ready-to-eat (RTE) cereal or sweet or savory snack, is produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140 C. , and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after the extrusion using a die temperature of least about 100 C. , and a die pressure of at least about 150 psig.