Richard Thomas Broz

US Patent:

6749879, Jun 15, 2004

Filed:

Apr 12, 2002

Appl. No.:

10/121649

Inventors:

Richard Broz - Hawthorn Woods IL

Assignee:

Kraft Foods Holdings, Inc. - Northfield IL

International Classification:

A23G 900

US Classification:

426565, 426569, 426590, 426515, 426524

Abstract:

A beverage concentrate is prepared for mixing with carbonated water and whipping to an overrun of about 100%. The beverage concentrate compositions of the invention enable the preparation of low-calorie beverages of less than 100 calories per 12 ounce serving. In a preferred form the concentrate for dilution with carbonated water, freezing and whipping comprises: water; a polyol, flavor, acidulent, buffering salts, and high-intensity sweetener. Despite having very little solids and no sugar, they can be diluted and still have a suitably depressed freezing point of from about 24 to 26Â F. , e. g. , 25Â F.

US Patent:

20060008569, Jan 12, 2006

Filed:

Jul 7, 2004

Appl. No.:

10/886811

Inventors:

Richard Broz - Hawthorn woods IL, US

International Classification:

A23L 1/05

US Classification:

426573000

Abstract:

An edible, adhesive food composition for use in the binding of cereals or the like into bars. A method of manufacturing the adhesive food composition is also disclosed. In a preferred embodiment, the adhesive food composition has a flavor and texture reminiscent of traditional marshmallows in melted form. The food composition includes a collagen capable of forming a thermally reversible gel. When fully formed, the adhesive food composition has a bulk density significantly higher than that of traditional marshmallows.

US Patent:

56039760, Feb 18, 1997

Filed:

Apr 7, 1995

Appl. No.:

8/418784

Inventors:

Richard A. Share - Long Grove IL
Richard T. Broz - Hawthorn Woods IL

Assignee:

Lifewise Ingredients, Inc. - Buffalo Grove IL

International Classification:

A23L 1314

US Classification:

426574

Abstract:

An animal fat replacement product of an aqueous gel of one or more dextrins, each of dextrose equivalent less than 20, entrapped in a matrix of an alginate, gum, pectin or Konjae can be effectively used in meats and meat products without adverse organoleptic consequences. The fat mimetic, which can be generally used to replace animal fats, provides excellent lubricity and juiciness while being "rendered" under appropriate conditions, thus behaving quite similarly to animal fat. The animal fat replacement product also is an excellent vehicle for incorporation of other agents often added to meats, such as flavors, colors, preservatives, and so forth.