| KRAFT FOODS R & D, INC. Patent applications |
| Patent application number | Title | Published |
|---|
| 20120067222 | BREWING HEAD OF A HOT BEVERAGE DISPENSER BASED ON DIMENSIONALLY STABLE BEVERAGE CAPSULES - The present invention concerns a brewing head ( | 03-22-2012 |
| 20100189860 | Method For Treating A Food - The present invention provides a method for treating a food comprising subjecting the food to a pressure of at least 200 MPa in a water-miscible liquid having a water activity of no more than 0.98, wherein the food comprises a component having a water activity of less than 0.80 which is in direct contact with the liquid. | 07-29-2010 |
| 20100107887 | Machine For The Preparation Of Beverages - A beverage preparation machine for dispensing beverages comprising: a housing; a first reservoir station; a first reservoir for containing an aqueous medium, the first reservoir being connectable to said first reservoir station; an auxiliary module station for receiving an auxiliary module. | 05-06-2010 |
| 20100078446 | Cartridge And Method For The Preparation Of Beverages - A cartridge for use in a beverage preparation machine, the cartridge containing one or more beverage ingredients and being formed from substantially air- and water-impermeable materials, the cartridge comprising an inlet for the introduction of an aqueous medium into the cartridge and an outlet for discharge of a beverage produced from the one or more beverage ingredients, wherein the one or more beverage ingredients is a liquid chocolate ingredient. | 04-01-2010 |
| 20090232954 | Foaming Coffee Composition - A foaming freeze-dried instant coffee composition comprising particles having a bulk density of from 0.19 to 0.25 g/cm | 09-17-2009 |
| 20090123601 | CREAM CHEESE PRODUCT AND ITS METHOD OF PREPARATION - The invention relates to a cream cheese product obtainable by a process comprising the steps of: (a) acidifying a whey protein concentrate with a food grade acidulant or with starter bacteria to reduce the pH to more than 4.5 to about 5.2, (b) heating the acidified whey protein concentrate of step (a) slowly to a temperature of about 75° to about 90° C. and maintaining it for at least about 30 min to produce a 1.5 functional whey protein concentrate, (c) optionally blending the whey protein concentrate of step (b) with milk fat in a weight ratio of about 60:40 to about 100:0 wherein step (c) may be carried out before step (b), (d)=homogenizing the blend obtained in step (b) or (c) in a 2-stage high-pressure homogenizer at pressures of about 300-400/50-80 bar and a temperature of about 5° to about 75° C. to produce an emulsified functional whey protein concentrate, (e) blending the product of step (d) with curd the fat content of which is adjusted in accordance with the milk fat portion added in step (c) and with the desired product, and adding salt and optional stabilizers, and (f) homogenizing the product of step (e) in a 2-stage high pressure homogenizer at pressures of about 300-400/508-80 bar and at a temperature of about 68° to about 90° C. | 05-14-2009 |
