Patents Assigned to Kraft Foods Holdings, Inc.
  • Modified Whey Protein For Low Casein Processed Cheese
    Publication number: 20070134396
    Abstract: A processed cheese and method of forming the processed cheese are provided. The processed cheese generally includes between about 14 to about 16 protein, about 45 to about 50 percent moisture; and a ratio of casein protein to whey protein at least about 60:40. The method of forming the processed cheese includes thermally treating a whey protein at a protein concentration and pH sufficient to form whey protein aggregates, blending the thermally treated whey protein with a milk protein concentrate to form a slurry; and heating the slurry for a time and temperature sufficient to form the processed cheese. In one form, the processed cheese includes about 3 to about 6.3 percent modified whey protein.
    Type: Application
    Filed: May 12, 2006
    Publication date: June 14, 2007
    Applicant: Kraft Foods Holding, Inc.
    Inventors: Yinqing Ma, Ted Lindstrom, Gavin Schmidt
  • Multilayer edible moisture barrier for food products and method of use
    Patent number: 7229654
    Abstract: An edible multilayer moisture barrier for food products is provided for separating food components having different water activities and preventing or significantly inhibiting movement of water between the food components. The edible multilayer moisture barrier of the present invention includes a lipid layer and a flexible hydrophobic layer.
    Type: Grant
    Filed: April 16, 2004
    Date of Patent: June 12, 2007
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Anilkumar Ganapati Gaonkar, Laura Herbst, Weizhi Chen, Dennis A. Kim
  • Edible moisture barrier for food and method of use products
    Patent number: 7226630
    Abstract: An edible moisture barrier for food products is provided. This edible moisture barrier is highly effective in preventing moisture migration within a multi-component food product between food components having different water activities and/or moisture contents at a given storage temperature. The moisture barrier includes an edible microparticulated high melting lipid having a melting point of 70° C. or higher and an edible low melting triglyceride blend.
    Type: Grant
    Filed: November 26, 2002
    Date of Patent: June 5, 2007
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Jimbay Loh, Maria Almendarez, Tim Hansen, Laura Herbst, Anilkumar Ganapati Gaonkar
  • Microwaveable grilled cheese and meat sandwiches and method of preparation
    Patent number: 7226629
    Abstract: The present invention is directed to microwaveable grilled cheese and grilled cheese and meat sandwiches that include an edible, lipid based moisture barrier. The edible moisture barrier includes an edible microparticulated high melting lipid and an edible low melting triglyceride blend.
    Type: Grant
    Filed: February 24, 2003
    Date of Patent: June 5, 2007
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Gary F. Smith, Maria E. Almendarez, Glenn A. MacBlane, Jimbay Loh, Timothy S. Hansen, Laura L. Herbst, Kent H. Thrasher, Anilkumar G. Gaonkar
  • Container for Food Products
    Publication number: 20070116805
    Abstract: A food package for sliced food products including a rigid base member forming a compartment for receiving the food product and a rigid lid sealed to the compartment. The base member includes a bottom wall and side wall portions that are configured to engage the food product. Preferably, one or more tapered side wall portions hold the food product upwardly toward the lid and inwardly toward a center of the package. In preferred embodiments, the base member and lid provide a rigid-rigid construction of the food package. In preferred embodiments, the food package does not require the food product be contained within a sealed pouch within the compartment.
    Type: Application
    Filed: January 24, 2007
    Publication date: May 24, 2007
    Applicant: KRAFT FOODS HOLDINGS, INC.
    Inventors: Carolina Castellanos, Daniel Doucette
  • Low-calorie food bar
    Publication number: 20070087084
    Abstract: A low-calorie nutrition energy food bar with high fiber and reduced sugar alcohol contents, which have excellent flavor and multi-texture properties, is provided. The food bar has less than 110 Cal/28 g serving, and includes a core component comprising, as a unitary matrix, protein crisps, caramel, water-soluble dietary fiber, and a binder system; a caramel component; and the core component and caramel components are enrobed with a compound coating layer. The low-calorie food bar has a high protein core component and a caramel component formulated with high water-soluble dietary fiber content which is cohesive, crunchy yet soft/moist enough to be chewable, and flavorful throughout the product's shelf life.
    Type: Application
    Filed: October 17, 2005
    Publication date: April 19, 2007
    Applicant: Kraft Foods Holdings, Inc.
    Inventors: Edward Coleman, Abigail Schmid, Michael Miklus
  • pH control of sauces used on acidified pasta or rice
    Patent number: 7189423
    Abstract: A pasta or rice meal in which the pasta has been acidified to ensure shelf stability. In order to provide the meal so as not to have the uncharacteristically unpleasant taste of acidic flavor notes by mixing a sauce which has had its pH modified by a mixture of an edible alkaline or base substance into the sauce. Methods of providing the meal including packaging of the pasta/rice separately from the sauce are also disclosed.
    Type: Grant
    Filed: April 26, 2001
    Date of Patent: March 13, 2007
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Anthony Irwin, Sharon Payton
  • Prevention of lactic acid bacteria spoilage of beer through use of bacteriocin-containing fermented wort
    Patent number: 7186426
    Abstract: The present invention provides alcoholic beverages which are stabilized against the growth of microorganisms whose growth may cause deterioration of the characteristics of the alcoholic beverages. The stabilized beverages are attained by utilization of a composition which includes a nisin-producing culture and a nutritional supplement in the process of making the alcoholic beverage. The composition of this invention includes nisin at a level effective for inhibiting growth of the spoilage-causing microorganisms, particularly, hardier strains of such microorganisms that may exhibit resistance to lower levels of nisin. The composition is prepared by adding to an aqueous medium, such as wort obtained in the process of making the alcoholic beverage, a nutritional supplement of a type and in an amount that is effective for increasing the yield of nisin, adjusting the pH of the wort to about 6.
    Type: Grant
    Filed: February 23, 2001
    Date of Patent: March 6, 2007
    Assignee: Kraft Foods Holdings, Inc.
    Inventor: K. Rajinder Nauth
  • Baked snack chip with irregular shape having notched edges
    Patent number: D536508
    Type: Grant
    Filed: April 8, 2005
    Date of Patent: February 13, 2007
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Mihaelos N. Mihalos, Domenico Cassone, Zena E. Forte, Joseph Fierro, Henry Fernandes
  • Cup holder adapter
    Patent number: D536615
    Type: Grant
    Filed: January 5, 2005
    Date of Patent: February 13, 2007
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Michele M. Dziaba, James McCay
  • Cup holder adapter
    Patent number: D537343
    Type: Grant
    Filed: March 22, 2005
    Date of Patent: February 27, 2007
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Michael J. Cassettari, Herberto Dutra
  • Microwave oven pedestal
    Patent number: D538100
    Type: Grant
    Filed: January 7, 2005
    Date of Patent: March 13, 2007
    Assignee: Kraft Foods Holdings, Inc.
    Inventor: Angela N. Dodge
  • Cup holder adapter
    Patent number: D538655
    Type: Grant
    Filed: January 5, 2005
    Date of Patent: March 20, 2007
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Michele M. Dziaba, James McCay
  • Polygonal susceptor tray
    Patent number: D538656
    Type: Grant
    Filed: February 22, 2006
    Date of Patent: March 20, 2007
    Assignee: Kraft Foods Holdings, Inc.
    Inventor: Joseph R. Brooks
  • Bottle
    Patent number: D538658
    Type: Grant
    Filed: July 22, 2005
    Date of Patent: March 20, 2007
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Emma Louise Horne, Lee Rowan, Piaras De Cleir, Adge Gittens
  • Tray for food products
    Patent number: D540192
    Type: Grant
    Filed: August 24, 2006
    Date of Patent: April 10, 2007
    Assignee: Kraft Foods Holdings, Inc.
    Inventor: Neil Edward Darin
  • Flexible package
    Patent number: D541667
    Type: Grant
    Filed: November 7, 2005
    Date of Patent: May 1, 2007
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Kenneth C. Pokusa, Panagiotis Kinigakis
  • Flexible package
    Patent number: D541668
    Type: Grant
    Filed: November 7, 2005
    Date of Patent: May 1, 2007
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Kenneth C. Pokusa, Panagiotis Kinigakis
  • Flexible package
    Patent number: D541669
    Type: Grant
    Filed: November 7, 2005
    Date of Patent: May 1, 2007
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Kenneth C. Pokusa, Panagiotis Kinigakis
  • Susceptor for microwaveable food
    Patent number: D545125
    Type: Grant
    Filed: January 7, 2005
    Date of Patent: June 26, 2007
    Assignee: Kraft Foods Holdings, Inc
    Inventors: Angela N. Dodge, Nicholas F. David, Jocelyn Q. Mendoza