Carolyn Louise Wilhelm - Hackettstown NJ Tim Michael Adrianson - Oak Ridge NJ Diane Louise Gannon - Perrysburg OH Edward Douglas Howey - Toledo OH Harold Ira Levine - Morris Plains NJ Patricia Ann Mozeke - Bedminster NJ Louise Slade - Morris Plains NJ
Kraft Foods Holdings, Inc. - Northfield IL
426241, 426549, 426622
A process is provided for making reduced fat, low fat or no-fat graham-based crackers and flour for the production thereof. The process for making the flour includes providing whole wheat berries having a moisture content of from about 15% by weight to about 20% by weight, radiating the berries with infrared (IR) energy, optionally maintaining the berries at an elevated temperature of from about 80Â° C. to about 110Â° C. for a period of time up to about one hour, and cooling, drying and comminuting the treated berries. The moisture content of the berries can be adjusted by moistening or tempering the berries prior to treatment with IR energy. The moisture content, optional tempering conditions, amount of irradiated IR energy, the elevated temperature, and the various treatment periods are sufficient to inactivate lipase and lipoxygenase in the berries yet insufficient to gelatinize more than about 20% of the starch in the berries. The graham flour has excellent shelf-life stability, and can be used to obtain machinable doughs on a mass production, continuous basis. Baked goods made from the flour have a surprisingly crunchy texture.
Low-Acid, High-Moisture Processed Cheese Spread And Method Of Making
Tim M. Adrianson - Oak Ridge NJ Alpheus I. Brown - Randolph NJ G. Curtis Busk - Rockaway NJ Stephen A. Gunther - Bethlehem PA Karen D. Huether - Succasunna NJ Joseph W. Mann - Escondido CA James K. Yoss - Denville NJ
Nabisco, Inc. - Parsippany NJ
High-moisture, high-pH, shelf-stable cheese spreads containing cheese, preferably a cheese having a pH of 5. 4 or lower such as Swiss, Cheddar, American, mozarella, skim milk cheese, or cheese mixtures, water sufficient to provide a total moisture of from 51 to 58% and a pH of from 5. 3 to 6. 0 are preserved by adding sodium chloride, a phosphate salt, sodium citrate, and sodium lactate in sufficient amounts to maintain the composition free from the growth of Clostridium botulinum and the production of toxin by those organisms during room temperature storage for a period of at least 180 days, preferably 300 days. Some embodiments contain about 1 to 2% sodium citrate, about 1 to 2% sodium lactate, and a combined level of dibasic sodium phosphate and sodium chloride ranging between about 1. 3 and 2. 2%, and have a moisture content of 52 to 55%, and an overall pH of about 5. 3 to 5. 6.