Robert C Class

US Patent:

20100159089, Jun 24, 2010

Filed:

Dec 18, 2009

Appl. No.:

12/642223

Inventors:

Daniel G. Lis - Round Lake IL, US
Kang Hu - Glenview IL, US
Ming H. Lau - Glenview IL, US
Evan J. Turek - Libertyville IL, US
Robert F. Class - Winthrop Harbor IL, US
Marie M. Antoniewski - Chicago IL, US

Assignee:

KRAFT FOODS GLOBAL BRANDS LLC - Northfield IL

International Classification:

C11B 5/00
A23L 3/3481
A23L 1/32
A23L 1/24

US Classification:

426271, 426542, 426614

Abstract:

Comestibles including natural antioxidants as a natural replacer for EDTA, food ingredients having reduced oxidative activity, and methods of use thereof are provided.

US Patent:

62876252, Sep 11, 2001

Filed:

Sep 30, 1999

Appl. No.:

9/410259

Inventors:

Zohar M. Merchant - Wilmette IL
William Croasmun - Glenview IL
Robert Class - Wauconda IL

Assignee:

Kraft Foods, Inc. - Northfield IL

International Classification:

A23L 124

US Classification:

426605

Abstract:

The present invention relates generally to processing of viscous food products such as full-fat, reduced-fat, light or fat-free viscous salad dressings, and reduced-fat, light or fat-free mayonnaise. More particularly, the present invention relates to viscous salad dressings and reduced-fat mayonnaise and methods of making the viscous salad dressings or reduced-fat mayonnaise which are streamlined and are limited to addition of the ingredients to a single mixing apparatus (i. e. , a one-pot preparation). Furthermore, the present invention relates to simplified methods of making such viscous dressing products. The present methods are streamlined and do not require the preparation of a separate cooked starch base. This invention also relates to viscous dressing products prepared by the methods provided herein. The organoleptic and sensory properties of the present viscous dressings are similar to those found in conventionally prepared viscous dressings.

US Patent:

20210000149, Jan 7, 2021

Filed:

Aug 26, 2020

Appl. No.:

17/003466

Inventors:

- Chicago IL, US
Stacey A. Prager - Evanston IL, US
Paul Victor Gass - Glenview IL, US
Daniel G. Lis - Round Lake IL, US
Peter Harris Brown - Glenview IL, US
Robert F. Class - Winthrop Harbor IL, US
Richard Stuart Silver - Wilmette IL, US
Steven Donald Zbylut - Chicago IL, US

International Classification:

A23L 15/00
A23L 27/60
A23L 29/10

Abstract:

Treated egg products are provided for imparting the flavor of egg to foods that include egg yolk treated simultaneously with protease and phospholipase. Food flavoring composition are also provided for imparting the flavor egg that can be used in lower amounts than whole egg or egg yolk. Additionally, methods are provided for preparing the egg flavored food compositions. Such egg yolk compositions are prepared by the simultaneous application of phospholipase enzyme and protease enzyme. The method further includes egg flavored food products, such as mayonnaise and salad dressings, which are prepared with the food flavoring composition. The egg flavor compositions can be used in a variety of food products to provide egg flavor and enhanced functionality.

US Patent:

20150208685, Jul 30, 2015

Filed:

Sep 20, 2013

Appl. No.:

14/430051

Inventors:

- Northfield IL, US
Dennis Ann Kim - Palatine IL, US
Robert F. Class - Winthrop Harbor IL, US
Yan Wang - Northfield IL, US
Shamsheer Mahammad - Wheeling IL, US
Bruce E. Campbell - Glenview IL, US
Johnny Casasnovas - Northfield IL, US

International Classification:

A23D 7/015

Abstract:

Spoonable, pourable, and/or spreadable dressings or edible continuous aqueous emulsions are provided that include a fat blend that is a specific balance of a solid fat portion or solid fat fraction (which may or may not be pre-crystallized) and a liquid fat portion in effective relative amounts, such that when the fat blend is added to dressings and edible continuous aqueous emulsions, lower fat versions effectively mimic the sensory, texture, viscosity, storage modulus, and/or yield stress of much higher fat dressings or emulsions.