Reynaldo Gonzales Cruz

US Patent:

6391369, May 21, 2002

Filed:

Mar 27, 1996

Appl. No.:

08/622953

Inventors:

Frank R. Kincs - Bradley IL
Reynaldo G. Cruz - Bourbonnais IL
Robert K. Johnson - Bourbonnais IL

Assignee:

Bunge Foods Corporation - Bradley IL

International Classification:

A23D 900

US Classification:

426607, 426 99, 514141

Abstract:

Butters are made from high oleic vegetable oils during a procedure by which a large percentage of the oleic acid is transformed into trans-configured elaidic acid, without significantly increasing the saturated fat present in the high oleic vegetable oil. The vegetable oils have an initial oleic acid content of at least about 75 weight percent, with the hard butter made from it being a high elaidic hard fat having at least about 65% trans-configured elaidic acid. The preferred process is a single-step procedure of hydrogenation in the presence of a deadened catalyst such as a sulfur-poisoned nickel catalyst.

US Patent:

60541679, Apr 25, 2000

Filed:

Jan 19, 1999

Appl. No.:

9/234279

Inventors:

Frank R. Kincs - Chicago IL
Reynaldo G. Cruz - Bourbonnais IL
Thomas G. Crosby - Bourbonnais IL

Assignee:

Bunge Foods Corporation - Bradley IL

International Classification:

A21D 1000

US Classification:

426549

Abstract:

A pelletized shortening is prepared by a process which includes melting, cooling, solidifying and extruding natural and/or synthetic shortening materials to provide shortening pellets or chunks which, without requiring further processing, resist clumping together at at least moderate temperatures of about 70. degree. F. (about 21. degree. C. ). The pelletized shortening has a hardness or solids profile which is especially suitable for baking applications and imparts a tenderizing effect in bakery type products while still providing a shortening in a form that is easy to handle inasmuch as it is pourable or able to be metered in a flowing particulate style. While it has relatively high solids at room temperature or storage conditions, the solids content of the pelletized shortening dissipates rapidly enough such that the solids reduction will provide the desired tenderizing effect in dough products including biscuits and pizza crusts.

US Patent:

58661875, Feb 2, 1999

Filed:

Aug 28, 1996

Appl. No.:

8/704117

Inventors:

Frank R. Kincs - Bradley IL
Reynaldo G. Cruz - Bourbonnais IL

Assignee:

Bunge Foods Corporation - Bradley IL

International Classification:

A21D 1000

US Classification:

426549

Abstract:

A pelletized shortening is prepared by a process which includes melting, cooling, solidifying and extruding vegetable oil to provide shortening pellets or chunks which, without requiring further processing, resist clumping together at at least moderate temperatures of about 70. degree. F. (about 21. degree. C. ). The pelletized shortening has a hardness or solid fat profile which is especially suitable for baking applications and imparts a tenderizing effect in bakery type products while still providing a shortening in a form that is easy to handle inasmuch as it is pourable or able to be metered in a flowing particulate style. While it has relatively high solids at room temperature or storage conditions, the solids content of the pelletized shortening dissipates rapidly enough such that the solids reduction will provide the desired tenderizing effect in dough products including biscuits and pizza crusts.