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Gerard L Hasenhuettl

from Port Saint Lucie, FL
Age ~80
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Also known as:
Gerard Ira Hasenhuettl, Gerald L Hasenhuettl, Gerard Hasenhuettl Ira, Gerrard L Hasenhuettl, Gregory L Hasenhuettl, Gerard I, Ger Hasenhuettl, Julia Hasenhuettl, Gerard L
Phone and address:
2372 SE Stargrass St, Fort Pierce, FL 34984
(772) 336-5425
Related to:
Thomas MineanCharles HasenhuettlMichelle Gilson, 52Helen HasenhuettlMichael Velez, 49Michelle Velez
Connected to:
Kelli R Hasenjager, 46Amy T Hasenkamp, 53Joan I Hasenkamp, 69Jon P Hasenkopf, 75Joseph B Hasenkopf, 59Paige N Hasenoehrl, 35Glenn A Hasenour, 49Joslyn M Hasenstein, 44Larry J Hasenstab, 85Michael J Hasenstab, 51

Gerard Hasenhuettl Phones & Addresses

  • 2372 SE Stargrass St, Port Saint Lucie, FL 34984 (772) 336-5425
  • Port St Lucie, FL
  • Hanover Park, IL
  • Streamwood, IL
  • 1044 Greentree Ave, Deerfield, IL 60015
  • Lake Bluff, IL
  • Highland Park, IL
  • Glenview, IL
  • Erie, PA
  • Port St Lucie, FL

Work

Company: Cheetahtech international, llc Mar 2009 Position: Principal consultant

Education

Degree: M.B.A School / High School: Illinois Institute of Technology 1992 to 1995 Specialities: Technology Management and Innovation

Skills

Cross Functional Team Leadership • Product Development • Customer Insight • R&D • Management • Program Management • Business Strategy • Market Research • Consumer Products • Marketing • Product Innovation • Open Innovation • Fmcg • P&L Management • Manufacturing • Start Ups • Research • Product Management

Interests

Football • Writing • New Technology • Investing • Traveling

Industries

Management Consulting

Resumes

Resumes

Gerard Hasenhuettl Photo 1

Principal Consultant

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Location:
Port Saint Lucie, FL
Industry:
Management Consulting
Work:
Cheetahtech International, LLC since Mar 2009
Principal Consultant
Durkee Foods Div. Scm Strongsville Ohio Oct 1977 - Aug 2004
Section Head Organic Chemistry
Kraft Foods, Inc. 1987 - 1999
Principal Scientist
Anderson Clayton Foods Nov 1984 - Sep 1987
Research Associate
Education:
Illinois Institute of Technology 1992 - 1995
M.B.A, Technology Management and Innovation Georgia Institute of Technology 1969 - 1975
Ph.D, Organic chemistry Niagara University 1968 - 1969
M.S. Chemistry, Chemistry Gannon University 1962 - 1966
B.A. Chemistry, Chemistry
Skills:
Cross Functional Team Leadership
Product Development
Customer Insight
R&D
Management
Program Management
Business Strategy
Market Research
Consumer Products
Marketing
Product Innovation
Open Innovation
Fmcg
P&L Management
Manufacturing
Start Ups
Research
Product Management
Interests:
Football
Writing
New Technology
Investing
Traveling

Business Records

Name / Title
Company / Classification
Phones & Addresses
Gerard L. Hasenhuettl
Manager
Cheetahtech International LLC
Nonclassifiable Establishments
2372 SE Stargrass St, Fort Pierce, FL 34984

Publications

Us Patents

Soy Flour In A Sauce For Starched Based Products

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US Patent:
20040146624, Jul 29, 2004
Filed:
Jan 13, 2004
Appl. No.:
10/756701
Inventors:
Donald Carpenter - Glenview IL, US
Alex Gonsalves - Libertyville IL, US
Gerard Hasenhuettl - Deerfield IL, US
Richard Silver - Wilmette IL, US
Assignee:
Kraft Foods Holdings, Inc.
International Classification:
A23L001/238
US Classification:
426/589000
Abstract:
A soy protein-containing dry cheese sauce mix containing significant levels of soy protein is provided. The dry cheese sauce mix is prepared by mixing soy flour with dried cheese and cheese flavoring. When used, the dry sauce mix is hydrated to form a cheese sauce suitable for use with starch-based products (e.g., pasta, rice, and the like). The soy protein-containing dry sauce mix of this invention generally contains about 10 to about 75 percent soy flour, about 25 to about 90 percent cheese powder, and about 1 to about 5 percent cheese flavoring. Preferably, the soy protein-containing dry sauce mix contains about 25 to about 50 percent soy flour, about 25 to about 50 percent cheese powder, and about 1 to about 5 percent cheese flavoring. The present invention allows the use of significant levels of soy protein to be included in a sauce for a starch-based product (e.g., macaroni and cheese) and, thereby, provide the health benefits of soy without adversely effecting the organoleptic or other sensory properties of the product.

Method For Preparing Polyol Fatty Acid Polyesters By Transesterification

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US Patent:
55960855, Jan 21, 1997
Filed:
Apr 11, 1995
Appl. No.:
8/420065
Inventors:
Richard S. Silver - Wilmette IL
Gerard L. Hasenhuettl - Deerfield IL
Assignee:
Kraft Foods, Inc. - Northfield IL
International Classification:
C07H 1500
C07H 1506
US Classification:
536 186
Abstract:
An improved method for the preparation of polyol fatty acid polyesters via a one step reaction. A polyol-type reagent is mixed with a fatty-acid containing reagent, and an esterification catalyst to form a reaction mixture. The polyol-type reagents include polyols and saccharides having hydroxyl groups, partially-esterified polyols and saccharides having both hydroxyl groups and lower alkyl ester groups, and fully-esterified polyols and saccharides having lower alkyl ester groups. The reaction is heated to about 95. degree. to 200. degree. C. for a time sufficient for the formation of saccharide fatty acid polyester while a non-fatty acid-containing lower alkyl ester by-product or an alcohol by-product are removed from the reaction mixture by a thin film reaction techniques. The use of thin film reaction methodology provides more efficient removal of by-products and greater yields of the polyol fatty acid polyesters. The polyol fatty acid polyesters, especially sucrose fatty acid polyesters, are useful as fat substitutes or low-calorie fats in food compositions.

Mouthfeel And Lubricity Enhancing Composition

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US Patent:
60337109, Mar 7, 2000
Filed:
Sep 12, 1997
Appl. No.:
8/928609
Inventors:
Mark S. Miller - Arlington Heights IL
Kevin J. Surber - Hoffman Estates IL
Daniel G. Lis - Schaumburg IL
Robert W. Martin - San Ramon CA
Gerard L. Hasenhuettl - Deerfield IL
Assignee:
Kraft Foods, Inc. - Northfield IL
International Classification:
A23D 9007
US Classification:
426564
Abstract:
A mouthfeel and lubricity enhancing composition for use in reduced fat food products is provided. The composition is an aqueous gel matrix of ester vesicles which is provided by a mixture of diacetyl tartaric acid mono fatty acid glyceride ester and a second ester having a hydrophilic-lipophilic balance of above about 10 and a melting point above about 100. degree. F.

Foam Inducing Compositions And Method For Manufacture Thereof

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US Patent:
60250062, Feb 15, 2000
Filed:
Sep 12, 1997
Appl. No.:
8/928597
Inventors:
Miranda Miller - Arlington Heights IL
Kevin J. Surber - Hoffman Estates IL
Daniel G. Lis - Schaumburg IL
Robert W. Martin - San Ramon CA
Gerard L. Hasenhuettl - Deerfield IL
Assignee:
Kraft Foods, Inc. - Northfield IL
International Classification:
A23L 1035
US Classification:
426564
Abstract:
A full fat and foam inducing composition for use in reduced fat food products is provided. The composition is an aqueous gel matrix of ester vesicles which is provided by a mixture of diacetyl tartaric acid mono fatty acid glyceride ester and a second ester having a hydrophilic-lipophilic balance of above about 10 and a melting point above about 100. degree. F.

Method For Removing Cholesterol From Edible Oils

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US Patent:
51281627, Jul 7, 1992
Filed:
Jul 31, 1990
Appl. No.:
7/560366
Inventors:
Paul W. Wrezel - Chicago IL
R. G. Krishnamurthy - Glenview IL
Gerard L. Hasenhuettl - Highland Park IL
Assignee:
Kraft General Foods, Inc. - Northfield IL
International Classification:
C11B 300
US Classification:
426417
Abstract:
Generally in accordance with the present invention, methods are provided for removing cholesterol from edible triglyceride oils. In this regard, animal fats typically contain cholesterol predominantly in the form of free cholesterol, as well as minor amounts of cholesterol esters of fatty acids such as cholesteryl oleate or palmitate. The present methods may be used to remove cholesterol from both animal and vegetable triglyceride oils, including, but not limited to, butterfat, beef tallow, fish oil, lard, soybean oil, canola oil, corn oil, sunflower oil, cottonseed oil, safflower oil, olive oil and peanut oil.

Microfragmented Ionic Polysaccharide/Protein Complex Dispersions

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US Patent:
51046741, Apr 14, 1992
Filed:
Jul 20, 1990
Appl. No.:
7/548950
Inventors:
George A. Henry - Wilmette IL
Susan M. Gaud - Evanston IL
Mark S. Miller - Arlington Heights IL
John M. Kaiser - Glenview IL
Estela A. Balmaceda - Winnetka IL
Ronnie G. Morgan - Northbrook IL
Cynthia C. Baer - Arlington Heights IL
Rajendra P. Borwankar - Elmhurst IL
Lorraine C. Hellgeth - Chicago IL
John J. Strandholm - Morton Grove IL
Gerard L. Hasenhuettl - Highland Park IL
Phillip J. Kerwin - Wilmette IL
John F. Kratochvil - Oak Brook IL
Wennie L. Lloyd - Marengo OH
Gerard Eckhardt - Bay Shore NY
Adam P. De Vito - Chicago IL
Alice A. Heth - Evanston IL
Assignee:
Kraft General Foods, Inc. - Glenview IL
International Classification:
A23L 105
US Classification:
426573
Abstract:
Microfragmented ionic polysaccharide/protein complex dispersions which are suitable for use as fat substitute compositions in food products such as ice cream, salad dressings, dips, spreads and sauces and methods for preparing such dispersions and food products.
Control profile
Gerard L Hasenhuettl from Port Saint Lucie, FL, age ~80 Get Report