Julie A Simonson

US Patent:

6613369, Sep 2, 2003

Filed:

Mar 29, 2001

Appl. No.:

09/820455

Inventors:

David M. Gaebler - Sun Prairie WI
Julie A. Simonson - Sun Prairie WI

Assignee:

Kraft Foods Holdings, Inc. - Northfield IL

International Classification:

A23J 114

US Classification:

426 93, 426574, 426578, 426656, 426512, 426802

Abstract:

Vegetable sausage analogues are provided which have texture and flavor delivery components dispersed within a set-up matrix formed from a composition including powdered vegetable protein. Included is a structured filamentous protein component which mimics connective tissue proteins of meat products. Other components can include thermally preformed textured proteinaceous gel phase components to mimic particles of meat protein. Further includable components are thermally structured starch carbohydrate gel crumble components which enhance flavor delivery when the sausage product is chewed.

US Patent:

20110052778, Mar 3, 2011

Filed:

Aug 26, 2010

Appl. No.:

12/869505

Inventors:

Melis Abylov - Munich, DE
Tadeusz Klaus - Cieszyn, PL
Szymon Macura - Cieszyn, PL
Stephen Malcolm Pearson - Hohenbrunn, DE
Julie Ann Simonson - Tabernacle NJ, US

International Classification:

A23G 3/52
A23G 3/02

US Classification:

426572, 426474, 426564, 99516

Abstract:

The present disclosure relates to a method of producing aerated food products comprising the steps of introducing gas through at least one porous diffuser into a stream of food process medium so as to obtain a gas/food mixture and subjecting said gas/food process medium mixture to a blending operation in a static mixer. It also relates to products obtainable by this method.

US Patent:

6479083, Nov 12, 2002

Filed:

Nov 15, 2000

Appl. No.:

09/713052

Inventors:

Xiao-Qing Han - Naperville IL
Lori Michelle Kissner - Glenview IL
Julie A. Simonson - Sun Prairie WI

Assignee:

Kraft Food Holdings, Inc. - Northfield IL

International Classification:

A23L 124

US Classification:

426 46, 426650, 426656

Abstract:

A process for incorporating soy proteins in emulsions of edible oils is provided. Such emulsions include, but are not limited to, pourable and spoonable salad dressings. The process comprises treating a soy protein isolate with one or more protease enzymes in an enzymatic hydrolysis step to prepare a partial hydrolysis or digest of the soy protein. The hydrolysis step is carried out using an effective amount of protease enzymes selected for their effectiveness in hydrolyzing the soy proteins, and for the flavor profile provided in the final end product using the partially digested protein. The soy protein is hydrolyzed for a time and at a temperature effective to partially digest the soy protein isolate without developing adverse flavor characteristics in the partially digested isolate. Typically, the degree of hydrolysis or proteolysis of the soy protein is about 3 to about 30 percent, and more preferably, about 5 to about 15 percent. The dressings prepared with the partially hydrolyzed or digested soy protein do not exhibit the graininess, poor texture, or soy bean flavor normally associated with soy proteins.