John Robert Wisler

US Patent:

7001633, Feb 21, 2006

Filed:

May 16, 2003

Appl. No.:

10/439815

Inventors:

John H. Pasch - Lake Zurich IL, US
Charlotte L. Allen - Mundelein IL, US
Susan M. Gerulis - Chicago IL, US
Scott D. Brooks - Appleton WI, US
Linda K. Jackson - Lake Forest IL, US
Michael G. Roman - Grayslake IL, US
John R. Wisler - Rockford IL, US
Zuoxing Zheng - Palatine IL, US
Cecily E. Brose - Palatine IL, US
Peter Begg - Mundelein IL, US

Assignee:

Kraft Foods Holdings, Inc. - Northfield IL

International Classification:

A23B 7/155
A23L 1/216

US Classification:

426326, 426637, 426335, 426532

Abstract:

The present invention provides starchy food products, especially cooked and fully hydrated potato compositions, including fully hydrated mashed potato compositions and fully hydrated cut potato compositions, which are stabilized against the development of toxins from pathogenic bacterial contaminants. The stabilized compositions are attained by the incorporation of nisin-containing dairy composition derived from a nisin-producing culture. The invention also relates to methods of stabilizing starchy food products, especially cooked and fully hydrated potato compositions, including fully hydrated mashed potato compositions and fully hydrated cut potato compositions, against the development of toxins, wherein the method comprises incorporating nisin-containing dairy composition derived from a nisin-producing culture to the starchy food product. Since these compositions are cooked and fully hydrated prior to packaging, the ultimate consumer only needs to briefly heat the starchy food product in, for example, a conventional or microwave oven prior to consumption.

US Patent:

7094439, Aug 22, 2006

Filed:

Oct 29, 2003

Appl. No.:

10/697402

Inventors:

Ahmad Akashe - Mundelein IL, US
Cynthia Lynn Jackson - Evanston IL, US
Ariel S. Cudia - Chicago IL, US
John Wisler - Rockford IL, US

Assignee:

Kraft Foods Holdings, Inc. - Northfield IL

International Classification:

A23J 1/20

US Classification:

426657, 426422, 426495, 426583

Abstract:

Whey protein materials such as whey from cheese making processes, whey protein concentrates, and whey protein isolates, are deflavored by adjusting the pH of an aqueous composition of such whey protein materials to about 8 to about 12 to solubilize the whey proteins and to release the flavoring compounds and thereafter passing the pH-adjusted composition to an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons under conditions at which the flavoring compounds pass through the membrane, leaving the retained whey protein material with improved flavor.

US Patent:

20060292275, Dec 28, 2006

Filed:

Aug 11, 2006

Appl. No.:

11/463914

Inventors:

Ahmad Akashe - Mundelein IL, US
Cynthia Jackson - Evanston IL, US
Ariel Cudia - Chicago IL, US
John Wisler - Rockford IL, US

Assignee:

KRAFT FOODS HOLDINGS, INC. - Northfield IL

International Classification:

C12H 1/04

US Classification:

426422000

Abstract:

Whey protein materials such as whey from cheese making processes, whey protein concentrates, and whey protein isolates, are deflavored by adjusting the pH of an aqueous composition of such whey protein materials to about 8 to about 12 to solubilize the whey proteins and to release the flavoring compounds and thereafter passing the pH-adjusted composition to an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons under conditions at which the flavoring compounds pass through the membrane, leaving the retained whey protein material with improved flavor.