Patents Assigned to Kraft Foods, Inc.
  • Patent number: 6814759
    Abstract: Stable cellulosic fiber material for use in forming zeolite/cellulose composites is prepared by suspending loose cellulose fibers in an aqueous solution of sodium hydroxide, potassium hydroxide or sodium silicate, stirring the resulting suspension until it reaches a macroscopically homogenous appearance, heating the resulting mixture at a temperature of 323-423 K until only dry solids remain, contacting the resulting mixture with excess distilled water to remove physically adsorbed or trapped sodium hydroxide, potassium hydroxide or sodium silicate from the fibers, and heating the resulting fiber material at 323-423 K to dry the fiber material. Stable zeolite/cellulose composite material characterized in that leaching of the zeolite phase does not occur upon contact of the composite with water at approximately 373 K comprises a zeolite and a stable cellulosic fiber prepared as described above, the composite material being formed by contacting a zeolite with the stable fiber material.
    Type: Grant
    Filed: August 6, 2002
    Date of Patent: November 9, 2004
    Assignees: Board of Regents of the University of Nebraska, Kraft Foods Inc.
    Inventors: Gustavo Larsen, David Vu, Manuel Marquez-Sanchez
  • Patent number: 6699520
    Abstract: Bacon chips, bacon patties and bacon pizza topping products are provided from meat sources which include ends and pieces of cured bacon bellies which are bound together by an uncooked meat trimmings binder which has the brine flavor of the bacon ends and pieces and which is preferably porcine. These coarsely ground meat components are shaped and placed into condition for slicing. When sliced to between about 12 and about 16 slices per inch and suitably cooked to a cooking yield of about 25 to about 30 weight percent, cooked bacon chips are provided. When sliced to about 6 to about 10 slices per inch and cooked to a suitable cook yield of between about 35 weight percent and less than about 40 weight percent, bacon patties are provided.
    Type: Grant
    Filed: March 6, 2001
    Date of Patent: March 2, 2004
    Assignee: Kraft Foods, Inc.
    Inventors: William T. Paulos, Gregory K. Choate
  • Patent number: 6689402
    Abstract: The present invention provides a process for making a fat-free cream cheese-like fermentation product having similar textural and organoleptic properties similar to that of a higher fat containing cream cheese. In the process, a skim milk composition having a high solids content and a low fat content is cultured with a ropy culture until the pH reaches a value of about 5.2 to about 4.9. The cultured mixture is blended with at least one bulking agent and at least one emulsifier to form a blend, which is heated to a temperature of about 60° C. to about 65° C. After adding a vegetable gum, the heating is continued until a temperature of about 80° C. to about 90° C. is reached. The heated mixture is blended and homogenized to form the fat-free cream cheese-like fermentation product. The present composition and process does not require the addition of relatively costly cottage cheese solids or curds as required by conventional cream cheese processes.
    Type: Grant
    Filed: March 31, 1999
    Date of Patent: February 10, 2004
    Assignee: Kraft Foods, Inc.
    Inventors: K. Rajinder Nauth, David Hayashi
  • Patent number: 6565901
    Abstract: A quick-setting gel mix suitable for preparing dessert gels contains sodium and/or potassium alginate and a slowly-soluble calcium salt, with the calcium salt being incorporated in a crystalline sugar product comprised of aggregates of fondant-size sugar crystals. Preferably the mix contains an anti-oxidant, such as ascorbic acid, and a catalyst, such as copper gluconate, in amounts effective to promote clarity with the gel.
    Type: Grant
    Filed: November 21, 1997
    Date of Patent: May 20, 2003
    Assignee: Kraft Foods, Inc.
    Inventors: Mark V. Hembling, Robert R. Cassanelli, Steven J. Leusner
  • Publication number: 20030003190
    Abstract: An enzymatically treated pasta dough having superior workability and machinability is provided by is prepared by treating pasta dough with an enzyme system consisting essentially of one or more pentosanase enzymes which are essentially free of both proteolytic and amylase activities. The enzymatically treated pasta dough has significantly reduced viscosity as compared to a similar pasta dough which has not been enzymatically treated by the process of this invention. The reduced viscosity of the pasta dough allows significantly reduced head pressures and/or significantly higher throughputs in commercial pasta extrusion systems. Additionally, the pasta product obtained using the present enzymatically treated pasta dough is less prone to checking during drying, thereby allowing faster drying times, more even drying, and reduced energy consumption without sacrificing product quality in commercial operations.
    Type: Application
    Filed: September 9, 2002
    Publication date: January 2, 2003
    Applicant: Kraft Foods, Inc.
    Inventors: Peter Harris Brown, John Westcott Finley
  • Patent number: 6475545
    Abstract: The present invention provides a method of preparing a spreadable stabilized and seasoned cheese blend based on ricotta cheese, as well as the ricotta cheese blend composition, and a lasagna kit that includes the ricotta cheese blend, optional shredded cheese, tomato sauce, and uncooked lasagna. The method of stabilizing the ricotta blend includes the step of treating the blend at a temperature in the range of 160° F. to 170° F. for a time sufficient to confer to the blend a shelf life stability against the growth of Clostridium botulinum for at least 20 weeks. In additional aspects of the method, the cheese blend, and the kit, the cheese blend further includes an additive chosen from among a second cheese other than ricotta, salt, spices, herbs, an edible acid, and a preservative, or a mixture of any two or more of these additives.
    Type: Grant
    Filed: April 30, 1999
    Date of Patent: November 5, 2002
    Assignee: Kraft Foods, Inc.
    Inventors: Christine Borwankar, Sandra Elaine Kelly-Harris, Bennett Lee Brenton, John Yen Hown Li
  • Patent number: 6458393
    Abstract: The present invention is directed to cottage cheese having a more porous curd. The resulting curd is less dense than conventional cottage cheese curd. The more porous cottage cheese curd allows the cottage cheese dressing to permeate the curd. The porous cottage cheese curds formed according to the present invention allow greater absorption of the dressing, and thus significantly reduce the problem involving the curds “swimming” in the dressing often found in conventional cottage cheese products. Methods for manufacturing such cottage cheese also are provided. More specifically, the porous cottage cheese curd is prepared by the generation or introduction of gas during the initial formation of the curd.
    Type: Grant
    Filed: January 7, 2000
    Date of Patent: October 1, 2002
    Assignee: Kraft Foods, Inc.
    Inventors: Richard H. Lincourt, Wen-Sherng Chen, Ragendra P. Borwankar
  • Patent number: 6422454
    Abstract: A packaging apparatus for shipping and display of multi-component food items, such as a dinner assembled from multi-components. Included is a carton having an interior for receiving the various components required. An internal divider member disposed within the carton cooperates with the carton to maintain a pre-selected order of the components within the container. The carton contains a flip-top feature, and preferably is provided with a window for viewing the carton contents. A pull-out door may also be provided as an auxiliary means of access to the carton interior.
    Type: Grant
    Filed: February 13, 2001
    Date of Patent: July 23, 2002
    Assignee: Kraft Foods, Inc.
    Inventors: Christopher D. Barr, Neil Enciso
  • Patent number: 6416796
    Abstract: The invention provides a dairy composition containing a complex of a casein-complexing whey protein digestion product and casein micelles, and methods for their preparation. Also provided are the digestion product and methods for its preparation. The digestion product is provided by the action of a non-rennet protease on whey protein, such that the digestion product remains with the curds when a composition including the complex is subjected to a renneting process that provides curds and a supernatant. The resulting curds also include casein degradation products. The non-rennet protease is the bacterial protease Novo SP 446. The invention additionally provides a cheese composition and a cheese product obtained by renneting a dairy composition containing the casein-complexing whey protein digestion product described herein and casein micelles. The resulting cheese composition includes whey protein digestion products and casein degradation products.
    Type: Grant
    Filed: April 27, 1999
    Date of Patent: July 9, 2002
    Assignee: Kraft Foods, Inc.
    Inventors: Xiao-Qing Han, Joseph E. Spradlin
  • Patent number: 6391370
    Abstract: Plant sterols have been shown to be cholesterol-reducing agents in human serum. In the present invention, plant sterols, plant stanols, plant sterol esters and other non-toxic sterols are micromilled with emulsifiers in a solvent (water or edible oil) to produce dispersion which can be incorporated into full-fat, reduced-fat, low-fat, fat-free and triglyceride-free food products. Such water-based or edible oil-based dispersions can be used to incorporate relatively high levels of such sterols/stanols in food products without the adverse organoleptic effect normally associated with the use of such plant sterols and plant stanols.
    Type: Grant
    Filed: April 6, 2000
    Date of Patent: May 21, 2002
    Assignee: Kraft Foods, Inc.
    Inventors: Richard B. Rogers, John B. Topinka, Elizabeth Gwartney, Johnny Casanovas, Scott T. Ostergaard, Daniel G. Lis, John A. DeWalt, Anilkumar G. Gaonkar
  • Patent number: 6387422
    Abstract: An improved filling composition for coated confectionery products, particularly chocolate and chocolate-based confectionery products with an unrefrigerated shelf-life of more than about four weeks, when properly stored and handled is provided. Provided is a filling composition with a significant reduction in fat content, particularly in cocoa butter and other saturated fats, and a significant reduction in overall caloric content when compared to conventional chocolate-based, coated confections. This calorie reduction, for example, may be more than about 40% in a confection of the invention with a 1:1 ratio by weight of coating and filling when compared to similar conventional confections.
    Type: Grant
    Filed: October 26, 2000
    Date of Patent: May 14, 2002
    Assignee: Kraft Foods, Inc.
    Inventor: Bruce E. Campbell
  • Patent number: 6376482
    Abstract: Plant sterols and plant sterol esters have been shown to be cholesterol-reducing agents in human serum. In the present invention, plant sterols, plant stanols, plant sterol esters, and plant stanol esters are incorporated into mouthfeel-enhancing, texture-building and composition-stabilizing compositions which are mesophase-stabilized compositions for use in low-fat, fat-free and triglyceride-free food products. Such compositions may be incorporated into food products resulting in low-fat, fat-free and triglyceride-free food products which may be used to deliver a recommended daily dosage of the cholesterol-reducing compounds to segments of the population which must limit it's cholesterol intake.
    Type: Grant
    Filed: May 16, 2001
    Date of Patent: April 23, 2002
    Assignee: Kraft Foods, Inc.
    Inventors: Ahmad Akashe, Miranda Miller
  • Patent number: 6371835
    Abstract: An apparatus and method for honing, sharpening or grinding a curved peripheral cutting surface of a slicer blade are provided. Included is the use of one of a set of interchangeable cams that generally follows the curved shape of the blade cutting surface, whether same has a constant radius or varying radii. The honing is accomplished off-line of the slicer equipment, and the movement of two honing or grinding wheels is closely controlled so as to provide honed or ground cutting edges which are of substantially uniform width throughout their respective peripheries. The two honing or grinding wheels operate independently of each other on opposing edges of the blade, a large blade load area is provided therebetween, precision gib adjustments are provided between the wheel and the cam follower, and a single tool is needed to make adjustments of the apparatus.
    Type: Grant
    Filed: December 23, 1999
    Date of Patent: April 16, 2002
    Assignee: Kraft Foods, Inc.
    Inventors: Dennis G. Flisram, Terry L. Holmes
  • Patent number: 6372280
    Abstract: An acidic, foam having a pH of less than about 4, and preferably from about 2.5 to about 3.5, is provided. The foam is produced from a formulation which is a mixture of an emulsion component and an acidic component. The emulsion component contains water, a hard fat, a sweetener, whey protein, non-ionic stabilizer, and a non-ionic emulsifier. The acidic component contains an edible acid in an aqueous solution. The acidic component may optionally contain a milk protein source and a non-ionic emulsifier. The foam is useful as a whipped topping which has freeze thaw stability and can be kept at refrigeration temperature for at least three weeks.
    Type: Grant
    Filed: November 2, 1999
    Date of Patent: April 16, 2002
    Assignee: Kraft Foods, Inc.
    Inventors: Alexander A. Gonsalves, Wen-Sherng Chen, Donald C. Hannan, Rafael J. Marquez, Krzysztof Mosiewicz
  • Patent number: 6350483
    Abstract: A method and an apparatus for manufacturing a food product having a plurality of sections having different characteristics, such as different colors and/or flavors. The method and apparatus has a first nozzle extruding a first stream of a liquid food product having a first characteristic onto a moving platform. The first stream has a height and a width with respect to the platform. A second nozzle extrudes a second stream of a liquid food product having a second characteristic onto the platform. The second stream has a height and a width with respect to the platform. The second nozzle is adjacent to the first nozzle providing adjacent first and second streams on the moving platform. The first stream and second stream spread out such that their heights decrease and their widths increase.
    Type: Grant
    Filed: November 27, 2000
    Date of Patent: February 26, 2002
    Assignee: Kraft Foods, Inc.
    Inventors: Asma N. Ahad, Warren R. Zaug, Kampat Sangern, Gary F. Smith, Susan B. Findlay
  • Patent number: 6349634
    Abstract: An improvement to a grill wherein the affective radius of a rotary heating element is locally varied to improve engagement and rotation of a food items, including next generation dough involved food items and the like, on the grill. Attachments for retrofitting of existing, commercially available grills, and methods of using the improved grills are disclosed.
    Type: Grant
    Filed: September 22, 1999
    Date of Patent: February 26, 2002
    Assignee: Kraft Foods, Inc.
    Inventors: Phillip Delpierre, III, Walter Edward Howard
  • Patent number: 6347546
    Abstract: A method is described of non-destructive testing an evacuated package for the presence of a leak, said evacuated package comprising a sealed filled evacuated bag (1) containing a predetermined quantity of a comminuted product, which comprises: causing a surface (2) of a sealed filled evacuated bag (1) under test to impact under controlled conditions with a supported piezo electric device (7), and measuring a resultant transient electrical test signal.
    Type: Grant
    Filed: May 7, 1999
    Date of Patent: February 19, 2002
    Assignee: Kraft Foods, Inc.
    Inventor: Martin Christopher Rule
  • Patent number: 6326038
    Abstract: The present invention provides a method of making flavorful, organoleptically pleasing natural cheese containing a significant level of a calcium supplement. More specifically, the calcium supplement is a mixture of calcium sulfate and tricalcium phosphate. By using a mixture of calcium sulfate and tricalcium phosphate the bitterness normally associated with calcium sulfate and the graininess normally associated with tricalcium phosphate are surprisingly essentially eliminated. The use of these particular calcium sources allows for significant levels of calcium to be incorporated without requiring excessive levels of the calcium compounds. The calcium supplements of the present invention can be used in, for example, cottage cheese, process cheese, and natural cheeses such as, for example, Cheddar cheese, Colby cheese, Monterey Jack, Havarti cheese, Muenster cheese, Brick cheese, Gouda cheese, Mozzarella cheese, and mixtures thereof.
    Type: Grant
    Filed: March 27, 2000
    Date of Patent: December 4, 2001
    Assignee: Kraft Foods, Inc.
    Inventors: Kristeen Brafford, David Webb Mehnert
  • Patent number: 6322841
    Abstract: The present invention relates to a cheese-like dairy gel that includes a gum, a starch, and a dairy liquid, wherein the gel has the texture, consistency, and mouthfeel of a cheese. In particular embodiments of the dairy gel, it is essentially fat-free, and is chosen from among cottage cheese, ricotta, cream cheese, American cheese, processed cheese, Parmesan cheese, baker's cheese, cheddar, and Feta cheese. The gum may be an ionically neutral gum, such as konjac, or a microbial gum, gellan gum, or it may be an anionic gum, such as a carrageenan, Kappa-carrageenan, furcelleran, agar, alginate, and the like, or mixtures thereof. The starch, in certain embodiments of the invention, may be potato starch, tapioca starch, corn starch, rice starch, wheat starch, and the like, or mixtures thereof.
    Type: Grant
    Filed: February 9, 2000
    Date of Patent: November 27, 2001
    Assignee: Kraft Foods, Inc.
    Inventors: Linda K. Jackson, Richard H. Lincourt, Daniel G. Lis
  • Patent number: D459225
    Type: Grant
    Filed: November 5, 1999
    Date of Patent: June 25, 2002
    Assignee: Kraft Foods, Inc.
    Inventors: Marcia Ellen Baxter, Laurence Lhommel