UPS Northbrook, IL Nov 2013 to Dec 2013 Package Handler/SorterNortheastern Illinois University Evanston, IL Jul 2012 to Aug 2012 Research AssistantTreasure Island Supermarket Wilmette, IL Jul 2007 to Aug 2007 Stock Clerk
Education:
Bard College May 2013 B.A. in BiologyNew Trier Township High School 2008
Elmer F. Glabe - Northbrook IL Perry W. Anderson - Niles IL Stergios Laftsidis - Chicago IL Philip G. Grothus - Chicago IL
Assignee:
Food Technology, Inc. - Chicago IL
International Classification:
A23L 108 A23L 109
US Classification:
426285
Abstract:
Dehydrated sugary syrups in the form of dried flakes or ground flakes obtained by thin film drying of liquid aqueous syrups of honey, high fructose corn syrup, invert sugar, corn syrup, malt syrup, sorghum syrup and/or molasses in the presence of ungelatinized starch which is partially gelatinized in situ and/or in the presence of a soy protein are agglomerated by adding a spray of water in small amounts to said flakes while tumbling them to form agglomerates, drying the said lightly moistened tumbled agglomerates by blowing warm air on them while continuing the tumbling until stickiness of the agglomerates is reduced, thereafter drying the resultant agglomerates on a tray or conveyor drier at temperatures within the range of 75. degree. F. to 180. degree. F. until the moisture content is reduced to approximately 3. 5-4. 0% by weight, and finally spraying the dried agglomerates with a light coating of an edible high melting fat.
Elmer F. Glabe - Northbrook IL Perry W. Anderson - Niles IL Stergios Laftsidis - Chicago IL
Assignee:
Food Technology Products - Chicago IL
International Classification:
A21D 202 A21D 208 A23L 1216
US Classification:
426549
Abstract:
A snack food is prepared from an extrudable mixture, containing dehydrated potato, baking powder, mono- and diglycerides of fatty acids and water, which is extruded as a flat sheet through a sheeting die with a narrow opening, cut into pieces of predetermined size and shape and baked, the composition of the dehydrated potato, the proportion of the baking powder, the size of the opening in the sheeting die, the cutting of the sheet and the temperature and time of baking being controlled to produce a shaped, hollow potato snack in which the sides are entirely enclosed, with the top and bottom being formed from the top and bottom of said cut sheet, and a cross section of said top and bottom being approximately one-half of the thickness of said cut sheet.
Elmer F. Glabe - Northbrook IL Perry W. Anderson - Niles IL Stergios Laftsidis - Chicago IL Phillip G. Grothus - Chicago IL
Assignee:
Food Technology, Inc. - Chicago IL
International Classification:
A23L 108 A23L 109
US Classification:
426103
Abstract:
Dehydrated sugary syrups in the form of dried flakes or ground flakes obtained by thin film drying of liquid aqueous syrups of honey, high fructose corn syrup, invert sugar, corn syrup, malt syrup, sorghum syrup and/or molasses in the presence of ungelatinized starch which is partially gelatinized in situ and/or in the presence of a soy protein are moistened with water, or an aqueous solution of sucrose or of one of said syrups, and optionally a small amount of an edible vegetable oil, in sufficient amount to produce an extrudable mixture, said extrudable mixture is extruded through a tubular or annular die to produce a composite food article in the form of rods or tubes which are sliced into short pieces as they emerge from the extrusion die, and are thereafter dried on a tray or conveyor drier at temperatures within the range of 75. degree. F. to 180. degree. F. until the moisture content is reduced to approximately 1. 0-4. 0% by weight.
Elmer F. Glabe - Chicago IL Perry W. Anderson - Niles IL Stergios Laftsidis - Chicago IL
Assignee:
Food Technology, Inc. - Chicago IL
International Classification:
C13F 300
US Classification:
426654
Abstract:
A solidified product from sorghum syrup is prepared by a process in which a high protein, high water soluble soy protein is incorporated with a sorghum syrup to form a slurry prior to dehydration and enhances the crispness and rapidity of crystalline formation when the slurry is subsequently dehydrated as a thin film on a heated surface.
Elmer F. Glabe - Northbrook IL Perry W. Anderson - Niles IL
Assignee:
Food Technology Products - Chicago IL
International Classification:
A23K 114 A23K 110
US Classification:
426 1
Abstract:
Animal feeds for herbivorous animals from the group consisting of cattle, pigs, horses, sheep, goats and fowl are provided containing the feed ingredients normally eaten by such animals and sodium diacetate intimately mixed therewith in sufficient amount to serve as an attractant and to enhance the taste thresholds of said feeds.
Elmer F. Glabe - Northbrook IL Perry W. Anderson - Niles IL Stergios Laftsidis - Chicago IL
Assignee:
Food Technology Products - Chicago IL
International Classification:
A23L 900
US Classification:
426331
Abstract:
The invention provides a process for inhibiting mold growth in a cereal grain having a seed coat by contacting such grain with sodium diacetate in such amounts and under such conditions that the sodium diacetate penetrates the seed coat and inhibits the growth of mold in said grain. The invention is especially useful in the treatment of high moisture corn.
Cookeville, TNSales Manager at John McCluen Company Sales Manager, John McCluen Company
Manufacturer of "DOCK BUOY" encapsulated flotation for the marine industry.
Anderson Consulting - CEO (9) Verizon Communications - Sales (1-9) Clear Channel Communications - On Air Personality (6-5) CBS Radio - On Air Personality (8-6)
Education:
Florida State University
About:
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