Usha B Bhatia

US Patent:

6391371, May 21, 2002

Filed:

Apr 8, 1999

Appl. No.:

09/288484

Inventors:

Usha B. Bhatia - Roseville MN
John R. Graves - Shakopee MN

Assignee:

The Pillsbury Company - Minneapolis MN

International Classification:

A23L 132

US Classification:

426614, 426 94, 426613, 426568, 4263301

Abstract:

The invention provides an egg product having a reduced amount of free water comprising at least 30 wt-% whole egg; glycerol; maltodextrin; egg white powder; powdered shortening; liquid egg yolk, and salt. This egg product has a A of about 0. 80 to 0. 95. Further, the invention provides food products comprising this egg product, including baked goods and other products having the egg product as a filling or topping, that may be frozen and reheated without the egg product developing a tough or rubbery texture.

US Patent:

20020039613, Apr 4, 2002

Filed:

Feb 7, 1995

Appl. No.:

08/384784

Inventors:

USHA B. BHATIA - ROSEVILLE MN, US
ROBERT Y. J. YOUNG - GOLDEN VALLEY MN, US

Assignee:

The Pillsbury Company - Minneapolis MN

International Classification:

A23C003/00

US Classification:

426/334000, 426/580000

Abstract:

The invention is directed toward a shelf stable dairy product and improved process for making the same. The shelf stable dairy product contains a substantial amount of real cream cheese, at least 55% by weight of the shelf stable dairy product, water binder, preserving agent and acidulant. The shelf stable dairy product is prepared by heating the real cream cheese to a temperature of at least about 90 F. and not greater than about 110 F.; mixing real cream cheese with water binder and preserving agent in a mixing vessel; pumping this cream cheese mixture through a recycle loop which includes a multiple blade blender while adding additional ingredients, such as an acidulant, additional water binders and flavorings; and pumping the cream cheese mixture through a homogenization system and a cooling system to form a shelf stable dairy product.

US Patent:

59322764, Aug 3, 1999

Filed:

Dec 20, 1996

Appl. No.:

8/770489

Inventors:

Usha B. Bhatia - Roseville MN
John R. Graves - Shakopee MN

Assignee:

The Pillsbury Company - Minneapolis MN

International Classification:

A23L 132

US Classification:

426614

Abstract:

An egg product having a reduced amount of free water comprising at least 30 wt-% whole egg; glycerol; maltodextrin; egg white powder; powdered shortening; liquid egg yolk, and salt. This egg product has a A. sub. w of about 0. 80 to 0. 95. Food products comprising this egg product, including baked goods and other products having the egg product as a filling or topping, that may be frozen and reheated without the egg product developing a tough or rubbery texture.