2006 to 2000 Territory Area LeaderVideo Corral Russellville, AR 2001 to 2006 Operating ManagerBP/Smile Hampton, VA 1995 to 2001 Regional Manager / Director - Eastern DivisionUnited States Navy Norfolk, VA 1991 to 1995 1st Class Petty Officer
Education:
Ohio State University Columbus, OH Jan 1987 to Jan 1989 Associates in Business Accounting
Administrative Law Farms and Farming Natural Resources Political Law Environmental and Natural Resources Government Antitrust & Trade Law Life Sciences & Biotechnology Life Sciences & Biotechnology
ISLN:
906483013
Admitted:
1971
University:
University of California, Riverside, B.A., 1964
Law School:
Columbus School of Law of the Catholic University of America, J.D., 1971
Us Patents
Method For Improving Vitamin D Stability In Liquid Nutritional Products
Jerry L. Hill - Johnstown OH Benjamin D. Travis - Westerville OH Mohamed I. Mahmoud - Columbus OH James R. Brooks - West Worthington OH Timothy W. Schenz - Powell OH Normanella T. Dewille - Upper Arlington OH
Assignee:
Abbott Laboratories - Abbott Park IL
International Classification:
A23L 1303
US Classification:
426 73
Abstract:
A method is disclosed for improving the stability of Vitamin D in liquid nutritional products which contain hydrolyzed protein or free amino acids as nitrogen sources. Vitamin C is added before or after a preliminary heat treatment of the liquid nutritional product and at a concentration exceeding 300 mg/l, such that the initial concentration of Vitamin C is at least 300 mg/l during the shelf-life of the liquid nutritional product. An emulsifier is added to the liquid nutritional product prior to preliminary heat treatment, the emulsifier being a diacetyltartaric acid ester of monoglycerides and diglycerides. Cystine is added following the preliminary heat treatment.
Product And Process Of Improving The Stability Of Vitamin D
Jerry L. Hill - Johnstown OH Benjamin D. Travis - Westerville OH Mohamed I. Mahmoud - Columbus OH James R. Brooks - West Worthington OH Timothy W. Schenz - Powell OH Normanella T. Dewille - Upper Arlington OH
Assignee:
Abbott Laboratories - Abbott Park IL
International Classification:
A23L 1303 A23L 1304
US Classification:
426 73
Abstract:
A method for improving the stability of Vitamin D in liquid nutritional products which contain hydrolyzed protein or free amino acids as a nitrogen source. Vitamin C is added to a liquid nutritional product at a concentration exceeding 300 mg/l, such that the concentration of Vitamin C is at least 300 mg/l during the shelf-life of the liquid nutritional product. Preferably the addition of Vitamin C occurs after the completion of preliminary heat treating of the liquid nutritional product. Alternatively, the addition of Vitamin C occurs prior to the preliminary heat treating of the liquid nutritional product. Preferably, an emulsifier is added to the liquid nutritional product prior to preliminary heat treating, with the emulsifier being a diacetyltartaric acid ester of monoglycerides and diglycerides; and cystine is added following the completion of preliminary heat treating.