MARLENE TUAZON
Nursing in Iselin, NJ
License number
New Jersey 26NR14176100
Issued Date
Jan 5, 2009
Expiration Date
May 31, 2017
Category
Nursing
Type
Registered Prof. Nurse
Address
Address
Iselin, NJ
Professional information
Reduced-Fat Food Dispersions And Method Of Preparing
US Patent:
5709896, Jan 20, 1998
Filed:
Jun 18, 1996
Appl. No.:
8/665625
Inventors:
Susan Erin Hartigan - Franklin Park NJ
Mark T. Izzo - Flemington NJ
Carol A. Stahl - Princeton NJ
Marlene T. Tuazon - Iselin NJ
Mark T. Izzo - Flemington NJ
Carol A. Stahl - Princeton NJ
Marlene T. Tuazon - Iselin NJ
Assignee:
FMC Corporation - Philadelphia PA
International Classification:
A23G 100, A23G 300
US Classification:
426103
Abstract:
Reduced-fat food dispersions containing an aqueous dispersion of sugar and an aggregate of microcrystalline cellulose and a gum selected from galactomannan gum, glucomannan gum and mixtures thereof exhibit the ability to set, have sugar bloom stability and mimic the rheology of full fat chocolate coatings. These dispersions are useful, for example, in food coatings, food inclusions and fudge. A method for setting of a high sugar content dispersion to a solid which solid is a soft or a firm solid at room temperature is also provided.
Coprocessed Microcrystalline Cellulose Stabilizer Compositions, Foods Containing The Same And Stabilization Method
US Patent:
5789004, 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
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.