Jerome F Trumbetas

US Patent:

61499625, Nov 21, 2000

Filed:

Feb 27, 1997

Appl. No.:

8/807055

Inventors:

Jimbay P. Loh - Peekskill NY
Ramanathapur G. Krishnamurthy - Glenview IL
Daniel G. Lis - Wheeling IL
Richard N. McArdle - Mahopac NY
Zohar M. Merchant - Wilmette IL
Lisa Anne Preston - Chicago IL
Jerome F. Trumbetas - Tarrytown NY
Susan M. Vidal - Bedford NY
Vernon C. Witte - Naperville IL
James J. Myrick - Glencoe IL

Assignee:

Kraft Foods, Inc. - Northfield IL

International Classification:

A23L 105

US Classification:

426573

Abstract:

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 composition at elevated temperatures.

US Patent:

54097169, Apr 25, 1995

Filed:

Jun 18, 1993

Appl. No.:

8/079690

Inventors:

Jerome F. Trumbetas - Tarrytown NY
Roger W. Franzen - Pleasantville NY
Jimbay P. Loh - Peekskill NY

Assignee:

Kraft Foods, Inc. - Northfield IL

International Classification:

A23J 100

US Classification:

426 7

Abstract:

Enzymatic protein process removing objectionable odor and offensive taste from natural proteins and the bland, odor-free products produced thereby.

US Patent:

46159002, Oct 7, 1986

Filed:

Apr 15, 1985

Appl. No.:

6/723026

Inventors:

Anne F. Schenz - Haworth NJ
Jerome Trumbetas - Tarrytown NY

Assignee:

General Foods Corporation - White Plains NY

International Classification:

A23L 238

US Classification:

426590

Abstract:

A method is disclosed for producing an enhanced flavor impact and improved mouthfeel character in a beverage comprising the addition of co-dried, pH adjusted protein or protein hydrolyzate-emulsifier complex to a dry powdered or ready-to-drink beverage resulting in a beverage which has a flavor impact and mouthfeel character which more closely resembles that of the natural fruit juice.

US Patent:

51851750, Feb 9, 1993

Filed:

Aug 20, 1991

Appl. No.:

7/747815

Inventors:

Jimbay Loh - Peekskill NY
Jerome Trumbetas - Tarrytown NY
David H. Palmer - Selden NY
Mark D. Fitch - Stonybrook NY

Assignee:

Kraft General Foods, Inc. - Northfield IL

International Classification:

A23G 300

US Classification:

426631

Abstract:

Disclosed are compositions and methods of making an aqueous sugar dispersion of microparticalized cocoa, used to modify chocolate products such as low-fat icings, frostings, among other products.

US Patent:

55995756, Feb 4, 1997

Filed:

Mar 24, 1995

Appl. No.:

8/410267

Inventors:

Jimbay P. Loh - Peekskill NY
Jerome F. Trumbetas - Tarrytown NY
Jocelyn Q. Mendoza - Cordova TN

Assignee:

Kraft Foods, Inc. - Northfield IL

International Classification:

A23L 1221

US Classification:

426617

Abstract:

A process for the production of a creamed coconut product, which process comprises the step of milling a coconut-containing product having an average particle size of 50-700. mu. m, a moisture content of less than 10% by weight, based on the total weight of the coconut-containing product, and a fat content of at least 50% by weight, based on the total weight of the coconut-containing product; at a temperature of from 48. degree. C. -60. degree. C. for a sufficient time to produce a creamed coconut product which contains substantially no coconut particles with a particle size greater than 30. mu. m. Also disclosed is a creamed coconut product having substantially no coconut particles of a size in excess of 30. mu. m, which product may be made by the process of the invention. The creamed coconut product has an excellent storage stability and improved organoleptic characteristics.

US Patent:

39340481, Jan 20, 1976

Filed:

Nov 21, 1973

Appl. No.:

5/417855

Inventors:

Ivan Furda - Pleasantville NY
Jerome F. Trumbetas - Tarrytown NY

Assignee:

General Foods Corporation - White Plains NY

International Classification:

A23L 1236

US Classification:

426548

Abstract:

A low calorie, low-hygroscopic, quick-dissolving sweetening composition is obtained by co-drying a solution of a dipeptide sweetening agent with an edible, bland, low calorie polysaccharide in defined ratios.

US Patent:

56310340, May 20, 1997

Filed:

Mar 31, 1994

Appl. No.:

8/221156

Inventors:

Jerome F. Trumbetas - Tarrytown NY
Joaquin C. Lugay - Mahopac NY
Jimbay P. Loh - Peekskill NY
Keisuke Morimoto - Congers NY

Assignee:

Kraft Foods, Inc. - Northfield IL

International Classification:

A23G 300

US Classification:

426302

Abstract:

A method for preparing an aqueous sugar frosting mix by grinding an aqueous sugar saturated solution containing dispersed crystalline sugar in said saturated solution to produce a smooth, opaque, viscous syrup suitable for use as a frosting mix on cereals, pastries, cakes and the like.

US Patent:

39718573, Jul 27, 1976

Filed:

Nov 21, 1973

Appl. No.:

5/418015

Inventors:

Ivan Fruda - Pleasantville NY
Jerome Francis Trumbetas - Tarrytown NY

Assignee:

General Foods Corporation - White Plains NY

International Classification:

A23L 1236

US Classification:

426548

Abstract:

A low calorie, low-hygroscopic, quick-dissolving sweetening composition is obtained by co-drying a solution of a dipeptide sweetening agent with polyglucose.