Amna M Abboud

US Patent:

6835404, Dec 28, 2004

Filed:

Dec 5, 2001

Appl. No.:

10/006979

Inventors:

Gary William Trecker - McHenry IL
Daniel Andrew Meyer - Park Ridge IL
Larry Edward Woodford - Collierville TN
Amna Munji Abboud - Germantown TN

Assignee:

Kraft Foods Holdings, Inc. - Northfield IL

International Classification:

A23C 1900

US Classification:

426582, 426 39, 426580

Abstract:

The present invention is directed to non-standard cheese products and their methods of manufacture. More particularly, this invention is directed to the manufacture of cheese products by blending a cheese analog or a cream cheese substitute, a standard cheese having the desired flavor profile, and an acidified dairy slurry. The non-standard cheese products of the present invention have functional and organoleptic properties similar to standard cheese products in spite of reduced levels of cholesterol and saturated fats. The non-standard cheese products of the present invention are soft and easily blended with other food ingredients, making them ideally suited for use as ingredients in industrial food applications (e. g. , baked products, dessert fillings, icings, and the like). Especially preferred non-standard cheese products of this invention include soft cheeses such as, for example, cream cheese and Neufchatel cheese.

US Patent:

7279192, Oct 9, 2007

Filed:

Apr 22, 2003

Appl. No.:

10/420185

Inventors:

Amna Munji Abboud - Germantown TN, US
Jackie Robinson Epps - Collierville TN, US
Timothy Dean Babcock - Moscow TN, US
Amber Okwuosah - Memphis TN, US

Assignee:

Kraft Foods Holdings, Inc. - Northfield IL

International Classification:

A23C 19/00

US Classification:

426582, 426 36, 426573

Abstract:

The present invention provides shelf-stable shredded cheeses and methods of preparing such shelf-stable shredded cheeses using a combination of a natural or process cheese, a cheese powder, glycerin, and a filler. The shredded cheeses of this invention are shelf-stable at ambient temperatures, have good organoleptic properties, and exhibit good melt restriction and essentially no browning upon melting. The shredded cheeses of this invention are especially adapted for incorporated into, or use on or with, snack foods (e. g. , chips) for retail sale which can be stored at ambient temperatures.

US Patent:

7887867, Feb 15, 2011

Filed:

Aug 22, 2005

Appl. No.:

11/207745

Inventors:

Amna M. Abboud - Germantown TN, US
Gary W. Trecker - McHenry IL, US
Alice S. Cha - Northbrook IL, US
Jimbay P. Loh - Green Oaks IL, US
Daniel A. Meyer - Park Ridge IL, US

Assignee:

Kraft Foods Global Brands LLC - Northfield IL

International Classification:

A23C 9/00

US Classification:

426580, 426586

Abstract:

The present invention is directed to stabilized non-sour dairy base materials which may be used as a heavy cream substitute or other culinary purposes in food products.

US Patent:

20060182846, Aug 17, 2006

Filed:

Feb 15, 2005

Appl. No.:

11/057993

Inventors:

Gary Trecker - McHenry IL, US
Susan Monckton - Carol Stream IL, US
Amna Abboud - Germantown TN, US
Zuoxing Zheng - Palatine IL, US
Michael Roman - Grayslake IL, US

International Classification:

A23C 9/12

US Classification:

426037000

Abstract:

The present invention is directed to a stabilized dairy base material for use as a heavy cream replacement or substitute as well as methods for producing the stabilized dairy base material. The stabilized dairy base material contains a nisin-containing curd material prepared by fermentation of milk and/or cream with a nisin-producing culture.

US Patent:

58515763, Dec 22, 1998

Filed:

Apr 30, 1996

Appl. No.:

8/640429

Inventors:

Amna Abboud - Cordova TN

Assignee:

Kraft Foods, Inc. - Northfield IL

International Classification:

A23L 10522

US Classification:

426550

Abstract:

A fat replacement composition and method of manufacture comprising inulin, a first emulsifier selected from mono- and diglycerides, propylene glycol monoesters, lactic acid ester of monoglycerides and mixtures thereof and a second emulsifier selected from DATEM, lecithin and mixtures thereof. The fat replacement composition has utility in ready to spread frosting.

US Patent:

56586094, Aug 19, 1997

Filed:

Dec 5, 1995

Appl. No.:

8/568593

Inventors:

Amna Abboud - Cordova TN
Richard E. Moyers - Memphis TN

Assignee:

Kraft Foods, Inc. - Northfield IL

International Classification:

A23D 7015

US Classification:

426609

Abstract:

The present invention is directed to a particulate fat replacement system and to baked goods utilizing the fat replacement system. The fat replacement system can be used as a partial or complete replacement for shortening in flour based baked goods. The fat replacement system includes in combination (a) an emulsifier powder which includes a carrier, propylene glycol monoester, mono- and di- glycerides, a polyoxyethylene derivative of polyol esters of fatty acids and diacetyl tartaric acid ester of monoglycerides and (b) an unhydrated mixture of a vegetable fiber, starch and a gum. The fat replacement system is present in the batter or dough used to provide a baked dough at a level of from about 0. 5% to about 5% by weight.

US Patent:

59391278, Aug 17, 1999

Filed:

Apr 24, 1998

Appl. No.:

9/066217

Inventors:

Amna Munji Abboud - Germantown TN

Assignee:

Kraft Foods, Inc. - Northfield IL

International Classification:

A23D 7015
A23L 1052

US Classification:

426572

Abstract:

Generally, the present invention is directed to a modification of the frosting composition disclosed in U. S. Pat. application Ser. No. 640,429, now U. S. Pat. No. 5,851,576, to utilize the fat replacement composition of that application for use in a cookie filling. The present invention is directed to a cookie cream filling composition comprising between about 60 and about 85% sweetener, between about 0. 1 and about 1% gelling agent, such as a gum, pectin or gelatin, between about 0. 1 and about 2% flavoring agents and other minor ingredients such as preservatives, etc. , between about 0. 2 and about 1. 5% of a starch, between about 3 and about 10% of the fat replacement composition, between about 10 and about 20% of high fructose corn syrup and between about 10 and 20% of a polyhydric alcohol, such as glycerine, glycol and pentaerythritol. The cookie filling composition has a water activity of from about 0. 25 to about 0. 37.