Assignee: Kraft Foods, Inc.

Location: Northfield, IL
No. of patents: 228

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Number	Title	Issue Date
6814759	Stable zeolite/cellulose composite materials and method of preparation 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...	11/09/2004
6699520	Bacon chips and patties 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 ...	03/02/2004
6689402	Methods for manufacture of fat-free cream cheese 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 havi...	02/10/2004
6565901	Quick-setting gel mix 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 ...	05/20/2003
6475545	Extended shelf life ricotta cheese blends and process for preparing 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 ch...	11/05/2002
6458393	Cottage cheese having porous curd 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 ...	10/01/2002
6422454	Flip-top package for shipping and display of a multi-component meal kit 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 with...	07/23/2002
6416796	Whey protein digestion products in cheese 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 dige...	07/09/2002
6391370	Micromilling plant sterols and emulsifiers 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 ...	05/21/2002
6387422	Reduced calorie coated confections 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...	05/14/2002
6376482	Use of mesophase-stabilized compositions for delivery of cholesterol-reducing sterols and stanols in food products 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...	04/23/2002
6372280	Stable foams in a high acid environment 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, ...	04/16/2002
6371835	Off-line honing of slicer blades 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...	04/16/2002
6350483	Method for continuous manufacture of multi-colored and/or multi-flavored food product 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 prod...	02/26/2002
6349634	Grill with improved rotary heating elements 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 retrof...	02/26/2002
6347546	Method of non-destructive testing an evacuated package for a leak 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 s...	02/19/2002
6326038	Calcium fortification of cheese 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 phosphat...	12/04/2001
6322841	Cheese-like dairy gels 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, an...	11/27/2001
6299916	Shelf-stable bar with crust and filling A baked, shelf-stable, hand-held snack bar comprised of a crust and a smooth, creamy cheesecake-like filling. The crust surrounds the bottom and longitudinal sides of the bar. The filing is exposed on its top surface. The filing and crust are each formula...	10/09/2001
6277429	Self-whitening coffee and method of manufacture thereof A self-whitening spray dried instant coffee is prepared by spray drying a caseinate-free aqueous emulsion having a pH of 5.5 to 9.0 and consisting essentially of 30-80% water and 20-70% solids, wherein the solids contain, on a dry weight basis, 10-70% sol...	08/21/2001
6274574	Use of mesophase-stabilized compositions for delivery of cholesterol-reducing sterols and stanols in food products 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...	08/14/2001
6270255	Opening system for beverage container An easy-open beverage container and opening system therefor includes first and second barrier walls having top edges and upper portions of opposite side edges which matingly face one another and which form an open top therebetween. A bifold membrane with ...	08/07/2001
6270814	Incorporation of whey into process cheese The present invention provides a process cheese product made with a cheese and dairy liquid that includes casein, whey protein, and lactose, wherein at least a portion of the casein and/or whey protein in the dairy liquid is crosslinked via γ-carboxyl-&3...	08/07/2001
6267033	Close tolerance food slicing apparatus, blade and method Apparatus device and method improved slicing of large food sticks, loaves and the like are provided. A slicing blade which may have a top flat surface or top flat land width along its cutting edge provides generally longitudinal forces on the food product...	07/31/2001
6267963	Plant sterol-emulsifier complexes 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 ...	07/31/2001
6257403	Packaging system for meal kit A packaging system for a meal kit of ready to eat food and beverage items is provided to mechanically isolate the food items from the beverage container included in the meal kit. A method of assembling the food items and beverage container of the meal kit...	07/10/2001
6254908	Packaging system for ventable bags A packaging system for pillow bags containing coffee or other consumable products which generate gases includes a container assembly into which a triangular shaped insert is positioned to reduce the space at the top portion of the container. The insert pr...	07/03/2001
6251445	Method for producing enzyme-modified cheese flavorings The present invention provides a process for making an enzyme-modified cheese flavoring in which treatment of a composition containing dairy proteins that include whey proteins with a proteolytic enzyme occurs prior to any heating step, and in which the t...	06/26/2001
6242036	Cheese curd made using transglutaminase and a non-rennet protease The present invention provides a cheese curd that contains protein products originating from a dairy liquid containing casein and whey protein. In order to obtain the cheese curd, the dairy liquid is acted upon by a transglutaminase and a non-rennet prote...	06/05/2001
6242017	Stabilization of cooked meat compositions stabilized by nisin-containing whey and method of making The present invention provides a stabilized meat product of cooked meat comprising cooked meat and nisin-containing whey. The nisin-containing whey is prepared by a inoculating a pasteurized dairy composition with a culture of a nisin-producing microorgan...	06/05/2001
6242016	Rapid method for manufacture of grated parmesan cheese In accordance with the method of the present invention, dried grated Parmesan cheese particles are manufactured from milk. The fat level of the milk is standardized to about 2.0 percent. The milk is subjected to membrane processing by ultrafiltration and ...	06/05/2001
6242039	Stabilized egg flavoring compositions The present invention includes a stabilized food flavoring composition for imparting the flavor of egg to foods that includes egg yolk treated at elevated temperature or that contains an aqueous extract of hard cooked egg yolk. The invention also includes...	06/05/2001
6238724	Chocolate refining process An improved chocolate manufacturing and/or refining process is provided. This process allows chocolate refining at a significantly increased throughput rate while maintaining the particle size distribution at the desired level. Thus, the production rates ...	05/29/2001
6238717	Increased stability cottage cheese product An improved cottage cheese product have increased shelf life is provided. A relatively small amount of calcium carbonate is added to the dressing. The calcium carbonate-containing dressing is then blended with cottage cheese curd to form the improved cott...	05/29/2001
6235336	Egg yolk compositions This disclosure relates to egg yolk compositions with improved functionality as well as methods of preparing such egg yolk compositions. Such egg yolk compositions confer improved functionality to the food products into which they are incorporated. The eg...	05/22/2001
6231913	Food product dressings and methods for preparing food product dressings The present invention provides oil-in-water emulsion food product dressings and a method for preparing oil-in-water emulsion food product dressings. The method achieves an increase in the viscosity and, hence, the stability, of the food product dressings,...	05/15/2001
6224914	Process for incorporating whey proteins into cheese using transglutaminase The present invention provides a cheese curd containing a substantial proportion of whey protein products and curded proteins originating from a dairy liquid containing casein, as well as a process for making the cheese curd. The process includes the sign...	05/01/2001
6221415	Method of using microwaveable food container A food container and its method of use are disclosed. The food container includes a top panel, bottom panel and plurality of sidewalls. A movable panel is hingedly connected to one of the sidewalls, allowing a consumer to open the container. Attached to t...	04/24/2001
6217309	Figure cutter for food slices A sliced food product such as a cheese product or meat product having a design or figure cut or otherwise formed therein. In accordance with a preferred embodiment, the design or figure is cut entirely or substantially through the slice so that the design...	04/17/2001
6214404	Incorporation of supersaturated lactose in process cheese and product thereof The present invention discloses a method of preparing a process cheese containing lactose wherein the cheese remains free of lactose crystals. The method includes a step in which a dairy liquid is heated at a temperature, and for a duration in time, that ...	04/10/2001

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Assignee: Kraft Foods, Inc.