1
Cynthia C Baer, Gregory S Buliga, Gerard L Hassenheutti, George A Henry, Alice A Heth, Linda K Jackson, Jill M Kennedy Tolstedt, Phillip J Kerwin, Mark S Miller, Elizabeth M Parker, Neela K Paul, David G Pechak, Gary F Smith, Vernon C Witte: Low calorie food products having smooth, creamy, organoleptic characteristics. Kraft General Foods, Fitch Even Tabin & Flannery, April 30, 1991: US05011701 (64 worldwide citation)

The present invention is directed to a method for preparing a low fat or substantially fat-free food product such as pourable dressings and viscous dressings. The method includes the steps of heating and repeatedly shearing at least two times an aqueous dispersion consisting of from about 3 to about ...


2
William G Soucie, Wen Sherng Chen, Vernon C Witte, George A Henry, W Dennis Drehkoff: Shelf stable acid food dressings containing fibrous protein complexes. Kraft, Fitch Even Tabin & Flannery, August 9, 1988: US04762726 (24 worldwide citation)

Shelf-stable acidic food dressings having a pH of less than 4.1 comprising an acidic food dressing vehicle and fibrous xanthan gum-protein complexes which retain their firm fibrous texture under prolonged storage conditions. Also disclosed are methods for preparing dressings.


3
Gregory S Buliga, Mark S Miller, William F Powell, Daniel G Lis, R G Krishnamurthy, Vernon C Witte, Sharon Tomski: Fat-free tablespread and method of making. Kraft Foods, Fitch Even Tabin & Flannery, March 26, 1996: US05501869 (17 worldwide citation)

A non-fat edible plastic dispersion which has rheological properties similar to solid margarine or squeezable margarine. The plastic dispersion includes a fat mimetic selected from the group consisting of gelling type maltodextrins, starch modified by acid hydrolysis to remove amorphous regions ther ...


4
Jimbay P Loh, Ramanathapur G Krishnamurthy, Daniel G Lis, Richard N McArdle, Zohar M Merchant, Lisa Anne Preston, Jerome F Trumbetas, Susan M Vidal, Vernon C Witte, James J Myrick: Gel composition method of making and products containing same. Kraft Foods, Fitch Even Tabin & Flannery, November 21, 2000: US06149962 (8 worldwide citation)

A gel composition of water, substantially linear polymeric monosaccharide and insoluble material exhibiting exceptional gel strength, thermal stability and organoleptic properties that may be utilized as a fat mimetic in food products. A preferred manufacturing method includes microparticulating the ...


5
William G Soucie, Wen Sherng Chen, Vernon C Witte, George A Henry, William D Drehkoff: Method of making fibrous protein xanthan gum complexes. Kraft, Fitch Even Tabin & Flannery, December 5, 1989: US04885179 (7 worldwide citation)

Method of preparing a fibrous xanthan gum-protein complex which retains its fibrous texture under prolonged storage conditions.


6
Ramanathapur G Krishnamurthy, Vernon C Witte: Method of making a reduced fat emulsified dressing. Kraft Foods, Fitch Even Tabin & Flannery, August 18, 1998: US05795614 (4 worldwide citation)

The present invention is directed to a method for making oil-in-water food dressing emulsions which do not contain starch or gums. In accordance with the method, a premix which includes, a fat such as a vegetable oil, inulin an edible acid, egg yolk and water is provided. The premix is subjected to ...