Miranda S Miller

US Patent:

6376482, Apr 23, 2002

Filed:

May 16, 2001

Appl. No.:

09/859173

Inventors:

Ahmad Akashe - Mundelein IL
Miranda Miller - Arlington Heights IL

Assignee:

Kraft Foods, Inc. - Northfield IL

International Classification:

A23L 1035

US Classification:

514182, 426601, 426602, 426604, 426611

Abstract:

Plant sterols and plant sterol esters have been shown to be cholesterol-reducing agents in human serum. In the present invention, plant sterols, plant stanols, plant sterol esters, and plant stanol esters are incorporated into mouthfeel-enhancing, texture-building and composition-stabilizing compositions which are mesophase-stabilized compositions for use in low-fat, fat-free and triglyceride-free food products. Such compositions may be incorporated into food products resulting in low-fat, fat-free and triglyceride-free food products which may be used to deliver a recommended daily dosage of the cholesterol-reducing compounds to segments of the population which must limit its cholesterol intake.

US Patent:

6410073, Jun 25, 2002

Filed:

Oct 4, 2000

Appl. No.:

09/679483

Inventors:

Andrew E. McPherson - Mt. Prospect IL
Weizhi Chen - Northfield IL
Ahmad Akashe - Mundelein IL
Miranda Miller - Arlington Heights IL

Assignee:

Kraft Foods Holdings, Inc. - Northfield IL

International Classification:

A21D 1308

US Classification:

426549, 426 94, 426237, 426496, 426553

Abstract:

Microwaveable sponge cakes, which when heated in a microwave oven, rise in a manner similar to conventionally-baked sponge cakes. Such sponge cakes are mesophase gel-containing. Moreover, such mesophase-containing sponge cakes, when microwaved, do not only rise as is observed with conventional sponge cakes, but microwave treatment of these sponge cakes results in highly palatable and light sponge cakes, similar to those that are conventionally prepared. The mesophase gels formed herein for use in sponge cake are highly viscous, even in the absence of polymeric protein or polysaccharide thickening or bulking agents. The mesophase gels is formed using two emulsifiers and an aqueous phase. The addition of the mesophase gel to the other sponge cake components results in a leavening action, and contributes to the palatability and lightness of the resulting sponge cake.

US Patent:

6410074, Jun 25, 2002

Filed:

Feb 9, 2001

Appl. No.:

09/781907

Inventors:

Andrew E. McPherson - Mt. Prospect IL
Weizhi Chen - Northfield IL
Ahmad Akashe - Mundelein IL
Miranda Miller - Arlington Heights IL

Assignee:

Kraft Foods Holdings, Inc. - Northfield IL

International Classification:

A21D 1000

US Classification:

426549, 426 94, 426237, 426243, 426496, 426552, 426553

Abstract:

Microwaveable sponge cakes, which when heated in a microwave oven, rise in a manner similar to conventionally-baked sponge cakes. Such sponge cakes are mesophase gel-containing. Moreover, such mesophase-containing sponge cakes, when microwaved, do not only rise as is observed with conventional sponge cakes, but microwave treatment of these sponge cakes results in highly palatable and light sponge cakes, similar to those that are conventionally prepared. The mesophase gels formed herein for use in sponge cake are highly viscous, even in the absence of polymeric protein or polysaccharide thickening or bulking agents. The mesophase gels is formed using two emulsifiers and an aqueous phase. The addition of the mesophase gel to the other sponge cake components results in a leavening action, and contributes to the palatability and lightness of the resulting sponge cake.

US Patent:

6627242, Sep 30, 2003

Filed:

Oct 4, 2000

Appl. No.:

09/679484

Inventors:

Andrew E. McPherson - Mt. Prospect IL
Weizhi Chen - Northfield IL
Ahmad Akashe - Mundelein IL
Miranda Miller - Arlington Heights IL

Assignee:

Kraft Foods Holdings, Inc. - Northfield IL

International Classification:

A21D 1002

US Classification:

426549, 426 94, 426237, 426241, 426243, 426275, 426496, 426553

Abstract:

Microwaveable pizza crusts, which when heated in a microwave oven, rise in a manner similar to conventionally-baked pizza crusts. Such pizza crusts are mesophase gel-containing. Moreover, such mesophase-containing pizza crusts, when microwaved, do not only rise as is observed with conventional pizza crusts, but microwave treatment of these pizza crusts results in highly palatable and crisp pizza crusts, similar to those that are conventionally prepared. The mesophase gels formed herein for use in pizza crust are highly viscous, even in the absence of polymeric protein or polysaccharide thickening or bulking agents. The mesophase gel is formed using at least two emulsifiers and an aqueous phase. The addition of the mesophase gel to the other pizza crust components results in a leavening action, and contributes to the palatability and firmness of the resulting pizza crust.

US Patent:

7521078, Apr 21, 2009

Filed:

Oct 15, 2004

Appl. No.:

10/966093

Inventors:

Miranda Miller - Arlington Heights IL, US

Assignee:

Kraft Foods Global Brands LLC - Northfield IL

International Classification:

A23C 19/00

US Classification:

426582, 426580, 426443, 426445

Abstract:

A dried, crisp, puffed cheese food product and a process for making it is provided wherein surfaces of low fat cheese precursor pieces containing about 12 to about 24 percent moisture are contacted with polysaccharide, followed by tempering the coated pieces by holding them in a moisture-tight environment, prior to puffing the pieces into a shelf-stable savory crispy puffed cheese product. The resulting snack food product comprises puffed cheese pieces having generally uniform expanded structures free of large voids and which do not stick tightly or clump to each other.

US Patent:

20010006672, Jul 5, 2001

Filed:

Jan 29, 2001

Appl. No.:

09/772212

Inventors:

Ahmad Akashe - Mundelein IL, US
Miranda Miller - Arlington Heights IL, US

Assignee:

KRAFT FOODS, INC.

International Classification:

A61K035/78
A01N065/00

US Classification:

424/439000, 424/750000, 424/757000, 424/769000

Abstract:

Plant sterols have been shown to be cholesterol-reducing agents in human serum. In the present invention, plant sterols, plant stanols, plant sterol esters and other non-toxic sterols are co-crystallized with emulsifiers to form a plant sterol/emulsifier complex or plant stanol/emulsifier complex which can be incorporated into full-fat, reduced-fat, low-fat, fat-free and triglyceride-free food products. Plant sterols and plant stanols can be co-crystallized with emulsifiers to produce a blend which has a melting temperature significantly lower than the melting temperature of the plant sterol or plant stanol. Such complexes can be used to incorporate relatively high levels of such sterols/stanols in food products without the adverse organoleptic effect normally associated with the use of such plant sterols and plant stanols.

US Patent:

20020064586, May 30, 2002

Filed:

Feb 9, 2001

Appl. No.:

09/780771

Inventors:

Andrew McPherson - Mt. Prospect IL, US
Weizhi Chen - Northfield IL, US
Ahmad Akashe - Mundelein IL, US
Miranda Miller - Arlington Heights IL, US

Assignee:

KRAFT FOODS HOLDINGS, INC.

International Classification:

A21D013/00

US Classification:

426/549000, 426/241000

Abstract:

The present invention relates to microwaveable pizza crusts, which when heated in a microwave oven, rise in a manner similar to conventionally-baked pizza crusts. Such pizza crusts are mesophase gel-containing. Moreover, such mesophase-containing pizza crusts, when microwaved, do not only rise as is observed with conventional pizza crusts, but microwave treatment of these pizza crusts results in highly palatable and crisp pizza crusts, similar to those that are conventionally prepared. The mesophase gels formed herein for use in pizza crust are highly viscous, even in the absence of polymeric protein or polysaccharide thickening or bulking agents. The mesophase gel is formed using at least two emulsifiers and an aqueous phase. The addition of the mesophase gel to the other pizza crust components results in a leavening action, and contributes to the palatability and firmness of the resulting pizza crust.

US Patent:

20060105092, May 18, 2006

Filed:

Nov 12, 2004

Appl. No.:

10/986604

Inventors:

Miranda Miller - Arlington Heights IL, US

International Classification:

A23D 7/06

US Classification:

426604000

Abstract:

The invention is directed to a fat composition having a mesophase matrix with characteristics of a shortening. The fat composition may be produced from a blend of an oil phase and an emulsifier mixture. The oil phase preferably is at least one oil, and the emulsifier mixture is a plurality of emulsifiers. In another embodiment, the invention is directed to a food product comprising the fat composition. In this form, the fat composition may replace a traditional shortening used in the food product. The fat composition having the mesophase matrix generally contains low levels of trans-unsaturated fatty acids and low levels of saturated fatty acids.