1
Wehn Sherng Chen, George A Henry, Susan M Gaud, Mark S Miller, John M Kaiser, Estela A Balmaceda, Ronnie G Morgan, Cynthia C Baer, Rajendra P Borwankar, Lorraine C Hellgeth, John J Strandholm, Gerard L Hasenhuettl, Phillip J Kerwin, Chyi Cheng Chen, John F Kratochvil, Wennie L Lloyd, Gerard Eckhardt, Adam P De Vito, Alice A Heth: Microfragmented ionic polysaccharide/protein complex dispersions. Kraft General Foods, Fitch Even Tabin & Flannery, April 14, 1992: US05104674 (93 worldwide citation)

Microfragmented ionic polysaccharide/protein complex dispersions which are suitable for use as fat substitute compositions in food products such as ice cream, salad dressings, dips, spreads and sauces and methods for preparing such dispersions and food products.


2
Paul W Wrezel, R G Krishnamurthy, Gerard L Hasenhuettl: Method for removing cholesterol from edible oils. Kraft General Foods, Fitch Even Tabin & Flannery, July 7, 1992: US05128162 (11 worldwide citation)

Generally in accordance with the present invention, methods are provided for removing cholesterol from edible triglyceride oils. In this regard, animal fats typically contain cholesterol predominantly in the form of free cholesterol, as well as minor amounts of cholesterol esters of fatty acids such ...


3
Richard S Silver, Gerard L Hasenhuettl: Method for preparing polyol fatty acid polyesters by transesterification. Kraft Foods, Fitch Even Tabin & Flannery, January 21, 1997: US05596085 (8 worldwide citation)

An improved method for the preparation of polyol fatty acid polyesters via a one step reaction. A polyol-type reagent is mixed with a fatty-acid containing reagent, and an esterification catalyst to form a reaction mixture. The polyol-type reagents include polyols and saccharides having hydroxyl gro ...


4
Mark S Miller, Kevin J Surber, Daniel G Lis, Robert W Martin Jr, Gerard L Hasenhuettl: Mouthfeel and lubricity enhancing composition. Kraft Foods, Fitch Even Tabin & Flannery, March 7, 2000: US06033710 (8 worldwide citation)

A mouthfeel and lubricity enhancing 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 bal ...


5
Miranda Miller, Kevin J Surber, Daniel G Lis, Robert W Martin Jr, Gerard L Hasenhuettl: Foam inducing compositions and method for manufacture thereof. Kraft Foods, Fitch Even Tabin & Flannery, February 15, 2000: US06025006 (5 worldwide citation)

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 ...