Patents by Inventor Miranda Miller
Miranda Miller has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).
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Patent number: 7521078Abstract: A dried, crisp, puffed cheese food product and a process for making it is provided wherein surfaces of low fat cheese precursor pieces containing about 12 to about 24 percent moisture are contacted with polysaccharide, followed by tempering the coated pieces by holding them in a moisture-tight environment, prior to puffing the pieces into a shelf-stable savory crispy puffed cheese product. The resulting snack food product comprises puffed cheese pieces having generally uniform expanded structures free of large voids and which do not stick tightly or clump to each other.Type: GrantFiled: October 15, 2004Date of Patent: April 21, 2009Assignee: Kraft Foods Global Brands LLCInventor: Miranda Miller
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Publication number: 20060105092Abstract: The invention is directed to a fat composition having a mesophase matrix with characteristics of a shortening. The fat composition may be produced from a blend of an oil phase and an emulsifier mixture. The oil phase preferably is at least one oil, and the emulsifier mixture is a plurality of emulsifiers. In another embodiment, the invention is directed to a food product comprising the fat composition. In this form, the fat composition may replace a traditional shortening used in the food product. The fat composition having the mesophase matrix generally contains low levels of trans-unsaturated fatty acids and low levels of saturated fatty acids.Type: ApplicationFiled: November 12, 2004Publication date: May 18, 2006Inventor: Miranda Miller
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Publication number: 20060083842Abstract: A dried, crisp, puffed cheese food product and a process for making it is provided wherein surfaces of low fat cheese precursor pieces containing about 12 to about 24 percent moisture are contacted with polysaccharide, followed by tempering the coated pieces by holding them in a moisture-tight environment, prior to puffing the pieces into a shelf-stable savory crispy puffed cheese product. The resulting snack food product comprises puffed cheese pieces having generally uniform expanded structures free of large voids and which do not stick tightly or clump to each other.Type: ApplicationFiled: October 15, 2004Publication date: April 20, 2006Inventor: Miranda Miller
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Publication number: 20040192611Abstract: The present invention is directed to antioxidant peptides produced by the proteolytic digestion of soy protein isolate. These peptides may be purified and used in either pharmaceutical or dietary compositions.Type: ApplicationFiled: March 28, 2003Publication date: September 30, 2004Applicant: Kraft Foods Holdings, Inc.Inventors: Song Gao, Miranda Miller, Xiao Qing Han
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Patent number: 6627242Abstract: Microwaveable pizza crusts, which when heated in a microwave oven, rise in a manner similar to conventionally-baked pizza crusts. Such pizza crusts are mesophase gel-containing. Moreover, such mesophase-containing pizza crusts, when microwaved, do not only rise as is observed with conventional pizza crusts, but microwave treatment of these pizza crusts results in highly palatable and crisp pizza crusts, similar to those that are conventionally prepared. The mesophase gels formed herein for use in pizza crust are highly viscous, even in the absence of polymeric protein or polysaccharide thickening or bulking agents. The mesophase gel is formed using at least two emulsifiers and an aqueous phase. The addition of the mesophase gel to the other pizza crust components results in a leavening action, and contributes to the palatability and firmness of the resulting pizza crust.Type: GrantFiled: October 4, 2000Date of Patent: September 30, 2003Assignee: Kraft Foods Holdings, Inc.Inventors: Andrew E. McPherson, Weizhi Chen, Ahmad Akashe, Miranda Miller
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Patent number: 6410074Abstract: Microwaveable sponge cakes, which when heated in a microwave oven, rise in a manner similar to conventionally-baked sponge cakes. Such sponge cakes are mesophase gel-containing. Moreover, such mesophase-containing sponge cakes, when microwaved, do not only rise as is observed with conventional sponge cakes, but microwave treatment of these sponge cakes results in highly palatable and light sponge cakes, similar to those that are conventionally prepared. The mesophase gels formed herein for use in sponge cake are highly viscous, even in the absence of polymeric protein or polysaccharide thickening or bulking agents. The mesophase gels is formed using two emulsifiers and an aqueous phase. The addition of the mesophase gel to the other sponge cake components results in a leavening action, and contributes to the palatability and lightness of the resulting sponge cake.Type: GrantFiled: February 9, 2001Date of Patent: June 25, 2002Assignee: Kraft Foods Holdings, Inc.Inventors: Andrew E. McPherson, Weizhi Chen, Ahmad Akashe, Miranda Miller
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Patent number: 6410073Abstract: Microwaveable sponge cakes, which when heated in a microwave oven, rise in a manner similar to conventionally-baked sponge cakes. Such sponge cakes are mesophase gel-containing. Moreover, such mesophase-containing sponge cakes, when microwaved, do not only rise as is observed with conventional sponge cakes, but microwave treatment of these sponge cakes results in highly palatable and light sponge cakes, similar to those that are conventionally prepared. The mesophase gels formed herein for use in sponge cake are highly viscous, even in the absence of polymeric protein or polysaccharide thickening or bulking agents. The mesophase gels is formed using two emulsifiers and an aqueous phase. The addition of the mesophase gel to the other sponge cake components results in a leavening action, and contributes to the palatability and lightness of the resulting sponge cake.Type: GrantFiled: October 4, 2000Date of Patent: June 25, 2002Assignee: Kraft Foods Holdings, Inc.Inventors: Andrew E. McPherson, Weizhi Chen, Ahmad Akashe, Miranda Miller
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Publication number: 20020064586Abstract: The present invention relates to microwaveable pizza crusts, which when heated in a microwave oven, rise in a manner similar to conventionally-baked pizza crusts. Such pizza crusts are mesophase gel-containing. Moreover, such mesophase-containing pizza crusts, when microwaved, do not only rise as is observed with conventional pizza crusts, but microwave treatment of these pizza crusts results in highly palatable and crisp pizza crusts, similar to those that are conventionally prepared. The mesophase gels formed herein for use in pizza crust are highly viscous, even in the absence of polymeric protein or polysaccharide thickening or bulking agents. The mesophase gel is formed using at least two emulsifiers and an aqueous phase. The addition of the mesophase gel to the other pizza crust components results in a leavening action, and contributes to the palatability and firmness of the resulting pizza crust.Type: ApplicationFiled: February 9, 2001Publication date: May 30, 2002Applicant: KRAFT FOODS HOLDINGS, INC.Inventors: Andrew E. McPherson, Weizhi Chen, Ahmad Akashe, Miranda Miller
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Publication number: 20020061353Abstract: The present invention relates to microwaveable sponge cakes, which when heated in a microwave oven, rise in a manner similar to conventionally baked sponge cakes. Such sponge cakes are mesophase gel-containing. Moreover, such mesophase-containing sponge cakes, when microwaved, do not only rise as is observed with conventional sponge cakes, but microwave treatment of these sponge cakes results in highly palatable and light sponge cakes, similar to those that are conventionally prepared. The mesophase gels formed herein for use in sponge cake are highly viscous, even in the absence of polymeric protein or polysaccharide thickening or bulking agents. The mesophase gels is formed using two emulsifiers and an aqueous phase. The addition of the mesophase gel to the other sponge cake components results in a leavening action, and contributes to the palatability and lightness of the resulting sponge cake.Type: ApplicationFiled: February 9, 2001Publication date: May 23, 2002Applicant: KRAFT FOOD HOLDINGS, INC.Inventors: Andrew E. McPherson, Weizhi Chen, Ahmad Akashe, Miranda Miller
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Patent number: 6376482Abstract: 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: GrantFiled: May 16, 2001Date of Patent: April 23, 2002Assignee: Kraft Foods, Inc.Inventors: Ahmad Akashe, Miranda Miller
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Publication number: 20010027190Abstract: 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: ApplicationFiled: May 16, 2001Publication date: October 4, 2001Applicant: KRAFT FOODS, INC.Inventors: Ahmad Akashe, Miranda Miller
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Patent number: 6274574Abstract: 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 cholesterol intake.Type: GrantFiled: February 26, 1999Date of Patent: August 14, 2001Assignee: Kraft Foods, Inc.Inventors: Ahmad Akashe, Miranda Miller
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Patent number: 6267963Abstract: 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 co-crystallized with emulsifiers to form a plant sterol/emulsifier complex or plant stanol/emulsifier complex which can be incorporated into full-fat, reduced-fat, low-fat, fat-free and triglyceride-free food products. Plant sterols and plant stanols can be co-crystallized with emulsifiers to produce a blend which has a melting temperature significantly lower than the melting temperature of the plant sterol or plant stanol. Such complexes 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: GrantFiled: June 2, 1999Date of Patent: July 31, 2001Assignee: Kraft Foods, Inc.Inventors: Ahmad Akashe, Miranda Miller
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Publication number: 20010006672Abstract: 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 co-crystallized with emulsifiers to form a plant sterol/emulsifier complex or plant stanol/emulsifier complex which can be incorporated into full-fat, reduced-fat, low-fat, fat-free and triglyceride-free food products. Plant sterols and plant stanols can be co-crystallized with emulsifiers to produce a blend which has a melting temperature significantly lower than the melting temperature of the plant sterol or plant stanol. Such complexes 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: ApplicationFiled: January 29, 2001Publication date: July 5, 2001Applicant: KRAFT FOODS, INC.Inventors: Ahmad Akashe, Miranda Miller
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Patent number: 6068876Abstract: Mouthfeel enhancing and emulsion- and dispersion-stabilizing compositions which are utilized in low-fat and fat-free food products and methods for preparing them are described. The mesophase-stabilized emulsions and dispersions are prepared using three different emulsifiers. More specifically, the three emulsifier mixture is formed using about 1 to about 40 percent of a first emulsifier which has an HLB of about 6 to about 9, about 20 to about 60 percent of a second emulsifier which has an HLB of 2 to about 6, and about 10 to about 60 percent of a third emulsifier which has an HLB of about 9 to about 22. The mesophase-stabilized emulsions and dispersions are highly stable and convey advantageous mouthfeel and flavor characteristics to the food products they are used in.Type: GrantFiled: February 26, 1999Date of Patent: May 30, 2000Assignee: Kraft Foods, Inc.Inventors: Miranda Miller, Ahmad Akashe, Dhruba Das
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Patent number: 6025006Abstract: A full fat and foam inducing composition for use in reduced fat food products is provided. The composition is an aqueous gel matrix of ester vesicles which is provided by a mixture of diacetyl tartaric acid mono fatty acid glyceride ester and a second ester having a hydrophilic-lipophilic balance of above about 10 and a melting point above about 100.degree. F.Type: GrantFiled: September 12, 1997Date of Patent: February 15, 2000Assignee: Kraft Foods, Inc.Inventors: Miranda Miller, Kevin J. Surber, Daniel G. Lis, Robert W. Martin, Jr., Gerard L. Hasenhuettl
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Patent number: 6022578Abstract: It is an object of the present invention to provide edible fat-containing products comprising liquid and indigestible polyol fatty acid polyesters which products are characterized by having good thermal stability, oral response and storage temperature cycle stability.Type: GrantFiled: November 13, 1997Date of Patent: February 8, 2000Assignee: Kraft Foods, Inc.Inventor: Miranda Miller