Patents Assigned to Kraft Foods Holdings, Inc.
  • Publication number: 20110155623
    Abstract: A peelable sealing structure includes a sealing layer and one or more optional additional layers. The peelable sealing structure includes a sealing surface that is formable into a peelable seal upon contact with a sealing substrate at all temperatures in a peelable seal temperature range. Moreover, the peelable sealing structure comprises a thermoplastic polymer and an additive dispersed within at least a portion of the thermoplastic polymer with the peelable sealing structure defining the sealing surface.
    Type: Application
    Filed: December 28, 2010
    Publication date: June 30, 2011
    Applicant: KRAFT FOODS HOLDINGS, INC.
    Inventors: Panagiotis Kinigakis, Kenneth Pokusa, Gary Albaum, Alexander Jones, Eric Frederickson
  • Publication number: 20100159102
    Abstract: A dough sheet for producing thin, baked chips is obtained continuously by compressing a dough sheet to a thickness of less than or equal to about 0.035 inch between counter-rotating gauge rolls while maintaining the surface of each gauge roll at a temperature of about 85° F. to about 95° F. Maintaining the gauge roll surface temperature at about 85° F. to about 95° F. avoids sticking, tearing, and shredding of the thin dough sheet as it is compressed and transferred by the gauge rolls, even at high production rates or line speeds. A rotary cutter is employed to obtain thin, irregularly shaped, scallop-edged snacks in a variety of shapes from a single dough sheet without producing dough scraps between the pieces.
    Type: Application
    Filed: August 6, 2009
    Publication date: June 24, 2010
    Applicant: KRAFT FOODS HOLDINGS, INC.
    Inventors: Mihaelos Mihalos, Jessica H. Schwartzberg, Theodore N. Janulis, Barbara E. Baumann, Stephanie M. Ferguson, Zena E. Forte
  • Patent number: 7713565
    Abstract: A process for preparing an instant beverage is provided which includes heating a dried soluble coffee under sufficient pressure thereby forcing gas into internal voids of the dried coffee. The heated dried soluble coffee is cooled and depressurized to produce a dried soluble coffee having internal voids filled with pressurized gas. An instant dry beverage comprising soluble coffee having internal voids filled with pressurized gas is also provided, and this product is advantageous in that it produces a beverage with foam on its surface when reconstituted.
    Type: Grant
    Filed: August 17, 2004
    Date of Patent: May 11, 2010
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Bary Lyn Zeller, Stefano Ceriali, Alan Gundle
  • Patent number: 7712624
    Abstract: A rigid container for a particulate product with enhanced top load support includes an interior volume formed by a base, a surrounding wall member upstanding from the base, and an opening formed in a top. A particulate product, such as coffee, is provided in the interior volume, and is provided in sufficient quantity to fill the interior volume up to a predetermined minimum headspace. The predetermined minimum headspace is that headspace which produces a top load ratio of at least 3:1; where the top load ratio is defined as a ratio of the top load force sufficient to cause a 0.30? deflection in the container when filled to the top load force sufficient to cause a 0.30? deflection in the container when empty. In a preferred embodiment, the container is made of plastic and includes a flexible closure attached to the top and spanning the top opening.
    Type: Grant
    Filed: December 27, 2006
    Date of Patent: May 11, 2010
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Leonard S. Scarola, George Thomas Albright
  • Publication number: 20100028516
    Abstract: A method for the continuous production of cookies having a high content of large inclusions, such as chocolate chips, nuts, and fruit pieces includes extruding a cookie dough containing the inclusions through a die orifice to obtain an extrudate dough rope, and cutting the extrudate dough rope with an ultrasonic cutting blade. The ultrasonic cutting severs the extrudate dough rope into dough pieces which fall onto a moving conveyer into a substantially uniform or regular array for uniform baking. The ultrasonic cutter is controlled to provide a roughened top surface on a dough piece to provide a home baked appearance upon baking, while cutting through the inclusions without substantial displacement of the inclusions which would cause pock marks on the surface of the dough piece, and without substantial dough piece weight variation.
    Type: Application
    Filed: July 31, 2008
    Publication date: February 4, 2010
    Applicant: KRAFT FOODS HOLDING, INC.
    Inventors: Srinivas VANGEEPURAM, Mihaelos Nicholas Mihalos, Theodore N. Janulis
  • Publication number: 20090297660
    Abstract: The processes described herein are directed to cream cheese products containing galacto-oligosaccharides and having significantly reduced lactose levels. More specifically, lactose-containing dairy substrates are contacted with lactase enzyme(s) having hydrolytic and trans-galactosylation activities effective for converting at least 20 percent of the lactose in the dairy substrate to galacto-oligosaccharides. The enzyme-treated dairy substrate is then processed into galacto-oligosaccharide containing cream cheese products having reduced lactose levels. The cream cheese products provided herein have excellent nutritional and organoleptic properties.
    Type: Application
    Filed: June 2, 2008
    Publication date: December 3, 2009
    Applicant: KRAFT FOOD HOLDINGS, INC.
    Inventors: Richard Stuart Silver, Isabelle Marie-Francoise Laye, Ana Patricia Rodriguez
  • Publication number: 20090291169
    Abstract: A cookie cup sandwich cookie having dissimilarly-sized base cakes is continuously produced by applying a layer of filler cream to a lower base cake and applying an upper base cake to the lower base cake so that the outer periphery of the upper base cake surrounds the layer of filler cream. The apparatus for the production of the sandwich cookies includes at least one rotary molder for producing lower base cakes and upper base cakes having different sizes, a filler cream depositor that deposits a layer of filler cream on each of the lower base cakes, and a conveyer system for transporting and at least substantially concentrically aligning the dissimilarly sized lower and upper base cakes.
    Type: Application
    Filed: August 6, 2009
    Publication date: November 26, 2009
    Applicant: Kraft Foods Holdings, Inc.
    Inventors: Mihaelos N. Mihalos, Theodore N. Janulis, Chris E. Robinson, Carol Wines
  • Publication number: 20090266434
    Abstract: One provides (101) a plurality of one-way degassing valves (202) that are to be installed on corresponding containers and places (102) a viscous liquid (such as silicon oil) (205) in each of the plurality of one-way degassing valves to provide a corresponding plurality of installable one-way degassing valves (208). These teachings then provide for automatically and non-destructively determining (103), prior to installation of these valves on the corresponding containers, whether the viscous liquid has been properly placed. By one approach, this can comprise using a captured image (210) of at least a portion of each such one-way degassing valve to make this determination.
    Type: Application
    Filed: April 24, 2008
    Publication date: October 29, 2009
    Applicant: KRAFT FOODS HOLDINGS, INC.
    Inventors: Arthur A. Sagy, Julio A. Gonzalez
  • Publication number: 20090263564
    Abstract: Deboned meat is subjected to processing in a surimi-type procedure in order to substantially reduce the heme content and thus the color intensity of the deboned meat, with bone marrow components and fat also being removed. When desired, the washed meat is subjected to dewatering, such as by pressing, in order to provide a color and fat reduced deboned meat. Multiple-stage separation is practiced, and the protein yield of the washed meat is advantageously elevated.
    Type: Application
    Filed: June 30, 2009
    Publication date: October 22, 2009
    Applicant: Kraft Foods Holdings,Inc.
    Inventors: Iksoon Kang, Gary Robert Skaar, William Nathaniel Gale Barron, III, Cory Jay Painter, James Donald Colby, Henri K. Salman
  • Publication number: 20090246319
    Abstract: Treated egg products are provided for imparting the flavor of egg to foods that include egg yolk treated simultaneously with protease and phospholipase. Food flavoring composition are also provided for imparting the flavor egg that can be used in lower amounts than whole egg or egg yolk. Additionally, methods are provided for preparing the egg flavored food compositions. Such egg yolk compositions are prepared by the simultaneous application of phospholipase enzyme and protease enzyme. The method further includes egg flavored food products, such as mayonnaise and salad dressings, which are prepared with the food flavoring composition. The egg flavor compositions can be used in a variety of food products to provide egg flavor and enhanced functionality.
    Type: Application
    Filed: March 31, 2008
    Publication date: October 1, 2009
    Applicant: Kraft Foods Holdings, Inc.
    Inventors: John Benjamin Topinka, Stacey A. Prager, Paul Victor Gass, Daniel G. Lis, Peter Harris Brown, Robert F. Class, Richard Stuart Silver, Steven Donald Zbylut
  • Publication number: 20090220654
    Abstract: A shelf-stable, filled, baked crispy snack which possesses a crispy textured casing and a moist, soft textured filling over a prolonged period of time is obtained by formulating a casing which when baked has a high glass temperature (Tg) at a high moisture content. Increasing the degree of starch gelatinization to increase the Tg may be achieved during baking and by the addition of a pregelatinized starch. The high Tg baked casing permits the use of a high moisture content filler in high amounts to provide a shelf-stable substantial textural dichotomy in the filled, baked, crispy snack. The filled, baked snack exhibits an unexpectedly high resistance to deformation or peak force at high baked casing moisture contents. The baked snack is ready-to-eat out of the packaging and does not have to be toasted, microwaved or further baked, cooked, or heated for consumption, or to achieve a crisp textured casing.
    Type: Application
    Filed: February 29, 2008
    Publication date: September 3, 2009
    Applicant: KRAFT FOODS HOLDINGS, INC.
    Inventors: Alan John Kino, Lynn C. Haynes, Jennette Neske, Desiree S. Derrick, Theodore N. Janulis
  • Patent number: 7582321
    Abstract: A cookie cup sandwich cookie having dissimilarly-sized base cakes is continuously produced by applying a layer of filler cream to a lower base cake and applying an upper base cake to the lower base cake so that the outer periphery of the upper base cake surrounds the layer of filler cream. The apparatus for the production of the sandwich cookies includes at least one rotary molder for producing lower base cakes and upper base cakes having different sizes, a filler cream depositor that deposits a layer of filler cream on each of the lower base cakes, and a conveyer system for transporting and at least substantially concentrically aligning the dissimilarly sized lower and upper base cakes.
    Type: Grant
    Filed: September 1, 2004
    Date of Patent: September 1, 2009
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Mihaelos N. Mihalos, Theodore N. Janulis, Chris E. Robinson, Carol Wines
  • Publication number: 20090211570
    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.
    Type: Application
    Filed: May 5, 2009
    Publication date: August 27, 2009
    Applicant: Kraft Foods Holdings, Inc.
    Inventors: Lynn HAYNES, Norbert GIMMLER, John P. LOCKE, III, Mee-Ra KWEON, Louise SLADE, Harry LEVINE
  • Publication number: 20090196966
    Abstract: A method of preparing a natural sweetener from a heat-processed powdered fruit extract of the cucurbitaceae family, such as luo han guo is provided. In one embodiment, the method provides a cleaner tasting and concentrated natural sweetener in which objectionable flavors, odors, colors, and insoluble components are removed to form the natural sweetener.
    Type: Application
    Filed: February 4, 2008
    Publication date: August 6, 2009
    Applicant: KRAFT FOODS HOLDINGS, INC.
    Inventors: Leslie George West, Dominic Vellucci, Nam-Cheol Kim, George William Haas, Orlando Herrera-Gomez
  • Patent number: 7569245
    Abstract: Deboned meat is subjected to processing in a surimi-type procedure in order to substantially reduce the heme content and thus the color intensity of the deboned meat, with bone marrow components and fat also being removed. When desired, the washed meat is subjected to dewatering, such as by pressing, in order to provide a color and fat reduced deboned meat. Multiple-stage separation is practiced, and the protein yield of the washed meat is advantageously elevated.
    Type: Grant
    Filed: May 26, 2004
    Date of Patent: August 4, 2009
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Iksoon Kang, Gary Robert Skaar, William Nathaniel Gale Barron, III, Cory Jay Painter, James Donald Colby, Henri K. Salman
  • Patent number: 7534461
    Abstract: A protein-free soluble foaming composition is provided which contains carbohydrate particles having a plurality of voids containing entrapped pressurized gas. The composition may include a surfactant and may be contained in a food product such as a beverage mix or an instant food. In addition, a method is provided for manufacturing the foaming composition in which the protein-free soluble foaming particles are heated and an external pressure exceeding atmospheric pressure is applied to the protein-free soluble foaming particles. The soluble foaming particles are cooled and the external gas pressure is released resulting in pressurized gas remaining in internal voids of the foaming composition.
    Type: Grant
    Filed: August 17, 2004
    Date of Patent: May 19, 2009
    Assignees: Kraft Foods Holdings, Inc., Friesland Brands B.V.
    Inventors: Bary Lyn Zeller, Paul Bastiaan Van Seeventer, Albert Thijs Poortinga
  • Patent number: 7531199
    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.
    Type: Grant
    Filed: August 29, 2003
    Date of Patent: May 12, 2009
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Lynn Haynes, Norbert Gimmler, John P. Locke, III, Mee-Ra Kweon, Louise Slade, Harry Levine
  • Publication number: 20080311276
    Abstract: The present invention relates to a process for producing glucosinolates, particularly glucoraphanin, from cruciferous plants. More particularly, a method is provided for producing glucosinolates from agricultural by-products and waste. The general method comprises providing a mixture of glucosinolate-containing plant material and liquid, heating the mixture to inactivate enzymes in the plant material, contacting the heat inactivated mixture with an anion exchange membrane whereby at least a portion of the glucosinolates are extracted from the liquid and absorbed onto the anion exchange membrane, and releasing the glucosinolates from the anion exchange membrane. Preferably, the extraction and release steps are repeated at least once. The glucosinolates produce by the method of the invention may be incorporated into a variety of food products, pharmaceuticals, and health supplements.
    Type: Application
    Filed: June 12, 2007
    Publication date: December 18, 2008
    Applicant: KRAFT FOODS HOLDINGS, INC.
    Inventors: Leslie George West, Theresa Pomerleau, Nathan V. Matusheski, Cathy Jean Ludwig, Jamie Hestekin, Colin Crowley, Nam-Cheol Kim
  • Patent number: D587108
    Type: Grant
    Filed: October 12, 2007
    Date of Patent: February 24, 2009
    Assignee: Kraft Foods Holdings, Inc.
    Inventor: Albert Vincent Maslowski
  • Patent number: D609878
    Type: Grant
    Filed: February 26, 2008
    Date of Patent: February 16, 2010
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Kenchu A. Tham, Edward Kevin McHugh, Steven Peter Zubanas, Zena A. Forte, Randy Blandine