Douglas E Lehmann

US Patent:

45713464, Feb 18, 1986

Filed:

Aug 1, 1984

Appl. No.:

6/636537

Inventors:

Douglas M. Lehmann - Howell NJ
Gordon F. Kunz - Windsor NJ
Paul A. Kirkpatrick - Jackson NJ
Nancy A. Swallow - Plainsboro NJ
Richard R. Leshik - Eging Township, Mercer County NJ
Marvin Schulman - Howell NJ

Assignee:

General Foods Corporation - White Plains NY

International Classification:

A23L 104

US Classification:

426576

Abstract:

A method for agglomerating a low-moisture, amorphous gelatin-containing mix wherein finely ground gelatin is combined with a ground, anhydrous food acid and ground sugar and/or polydextrose and the mix is heated, while being agitated to a temperature between 180. degree. and 200. degree. F.

US Patent:

46107606, Sep 9, 1986

Filed:

Aug 24, 1984

Appl. No.:

6/643925

Inventors:

Paul A. Kirkpatrick - Jackson NJ
Marvin Schulman - Howell NJ
Douglas M. Lehmann - Howell NJ
Joseph L. Hegadorn - Ridgewood NJ

Assignee:

General Foods Corporation - White Plains NY

International Classification:

B01D 118

US Classification:

159 401

Abstract:

A fluid nozzle for the atomization of liquids and, more particularly, a three-fluid nozzle for effectuating a unique method of atomizing high viscosity liquids and difficult-to-spherize liquids which are to be spray-dried. Also disclosed is a novel method of atomizing high viscosity liquids and liquids which are difficult to spherize in an essentially two-step atomization sequence through the utilization of the inventive three-fluid atomizing nozzle.

US Patent:

47880759, Nov 29, 1988

Filed:

Jul 1, 1987

Appl. No.:

7/068685

Inventors:

Theodore H. Joseph - Cranbury NJ
Douglas M. Lehmann - Howell NJ
Joyce P. St. John - Crosswicks NJ
Natale Butera - Englishtown NJ

Assignee:

General Foods Corporation - White Plains NY

International Classification:

A23L 104

US Classification:

426579

Abstract:

Utilizing a combination of a low starch level, a high lauric acid-containing fat and from 0. 12 to 0. 2% sodium-stearoyl-2-lactylate a pudding is formulated which has a low on-line viscosity after cooking and sterilization and when subject to refrigerator storage develops a desirably high viscosity and a preferred texture and mouthfeel as compared to high starch level puddings. The cooked and sterilized pudding formulation of this invention is cooled in non-swept-surface heat exchangers after the cooking and sterilization step.