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Dale T Bertrand

from Chesterfield, NJ
Age ~62
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Also known as:
Dale Thomas Bertrand
Phone and address:
231 Bordentown Georgetown Rd, Chesterfield, NJ 08515
(609) 324-9586
Related to:
Gavin PhiavilayvongBlair F Holley
Connected to:
Adrianne R Bertrand, 81Agnes Bertrand, 81Alana R Bertram, 42Alicia M Bertram, 42Alissa A Bertram, 41Allan C Bertram, 100Anne O Bertrand, 72Ben D Bertrand, 99Bert S Bertram, 62Bethany L Bertrand, 49

Dale Bertrand Phones & Addresses

  • 231 Bordentown Georgetown Rd, Chesterfield, NJ 08515 (609) 324-9586
  • Ringoes, NJ
  • East Windsor, NJ
  • Columbus, NJ
  • Neshanic Station, NJ

Publications

Us Patents

Instantly Dispersible Pregelatinized Starches For Use In Food Products

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US Patent:
7288277, Oct 30, 2007
Filed:
Jun 4, 2004
Appl. No.:
10/861262
Inventors:
Jessie Jianxin Zhao - Plainsboro NJ, US
Dale T. Bertrand - Columbus NJ, US
International Classification:
A23L 1/0522
US Classification:
426578, 426661
Abstract:
A food thickener is provided in the form of agglomerated instant starch, which contains a combination of one or more pregelatinized starches and a specific water-soluble food ingredient possessing specific surface active functionality. The pregelatinized starch component can be either modified or native, and the water-soluble coating agent comprises a member selected from the group consisting of gum arabic, 1-octenyl succinic anhydride treated gum arabic, 1-octenyl succinic anhydride treated starches, 1-octenyl succinic anhydride treated maltodextrins, 1-octenyl succinic anhydride treated dextrins, and mixtures of any two or more of these. This novel thickener is comprised of more than about 50% pregelatinized starch and at least about 0. 01% of a water-soluble food ingredient possessing surface active functionality. The thickener is useful in foods to provide spoon-stir dispersibility without lumping and can exhibit high and virtually instant viscosity development with little or no after thickening and are stable to long periods of storage.

Microwavable And Oven-Bakable Coated Food Products

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US Patent:
20080003331, Jan 3, 2008
Filed:
Feb 18, 2005
Appl. No.:
10/589938
Inventors:
Jessie Zhao - Plainsboro NJ, US
Dale Bertrand - Columbus NJ, US
International Classification:
A23L 1/31
A21D 2/00
A23C 23/00
A23D 7/00
A23J 1/00
A23L 1/01
A23L 1/325
A23P 1/08
A23L 1/03
A23L 1/212
A23L 1/216
A23L 1/22
A23L 1/237
US Classification:
426092000, 426289000, 426523000, 426580000, 426601000, 426615000, 426622000, 426637000, 426638000, 426649000, 426650000, 426656000, 426096000
Abstract:
The present invention relates to a batter composition, comprising a dietary fiber and insoluble vegetable protein. Further the invention relates to a food product comprising a batter made form said batter composition, to a method for preparing such a food and to the use of dietary fiber and/or insoluble vegetable protein in a coating for a food product.

Coprocessed Microcrystalline Cellulose Stabilizer Compositions, Foods Containing The Same And Stabilization Method

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US Patent:
57890048, Aug 4, 1998
Filed:
Dec 15, 1995
Appl. No.:
8/573014
Inventors:
Daniel T. Hogan - Yardley PA
Dale T. Bertrand - East Windsor NJ
Marlene T. Tuazon - Iselin NJ
Domingo C. Tuason - Bensalem PA
Assignee:
FMC Corporation - Philadelphia PA
International Classification:
A23L 10532
A23L 10534
US Classification:
426 96
Abstract:
A stabilizer composition, useful for reduced fat frozen desserts and whipped toppings, containing, as a first component, microcrystalline cellulose coprocessed with guar and, as a second component, microcrystalline cellulose coprocessed with carboxymethylcellulose. The method of using the stabilizer composition provides reduced fat food products, particularly products with less than ten percent fat, with many of the desirable body and textural characteristics of full-fat products.

Stabilizer Compositions, Frozen Desserts Containing The Same And Stabilizing Method

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US Patent:
56057121, Feb 25, 1997
Filed:
Sep 29, 1995
Appl. No.:
8/536821
Inventors:
Dale T. Bertrand - East Windsor NJ
Daniel T. Hogan - Yardley PA
Domingo C. Tuason - Bensalem PA
Assignee:
FMC Corporation - Philadelphia PA
International Classification:
A23G 900
US Classification:
426565
Abstract:
A stabilizer composition useful for frozen desserts contains a water soluble hydrocolloid and microcrystalline cellulose coprocessed with an alginate salt complex. The method of using the stabilizer composition provides good resistance to heat shock in frozen desserts. The frozen desserts containing the stabilizer system, including such products with less than five percent fat, exhibit resistance to heat shock and good textural characteristics.
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Dale T Bertrand from Chesterfield, NJ, age ~62 Get Report