Peter R. Jamieson
Real Estate Commission in New Castle, DE
License number
Delaware RS-0022468
Issued Date
Aug 14, 2013
Expiration Date
Apr 30, 2018
Category
Real Estate
Type
Salesperson
Address
Address
2
New Castle, DE 19720
Personal information
See more information about Peter R. Jamieson at radaris.comName
Address
Phone
413 Stahl Ave, New Castle, DE 19720
208 W Van Buren Ave, New Castle, DE 19720
208 Van Buren Ave, New Castle, DE 19720
215 Franklin Ave, New Castle, DE 19720
413 Stahl Ave, New Castle, DE 19720
Professional information
Low Temperature Non-Crystallizing Liquid Xylitol Compositions And Co-Hydrogenation Processes For Making Same
US Patent:
6498248, Dec 24, 2002
Filed:
Sep 9, 1999
Appl. No.:
09/392943
Inventors:
Mary Lou Cunningham - Wilmington DE
Charles E. Kuenzle - Newark DE
Marguerite Yang - Hockessin DE
Peter Jamieson - New Castle DE
Charles E. Kuenzle - Newark DE
Marguerite Yang - Hockessin DE
Peter Jamieson - New Castle DE
Assignee:
SPI Polyols, Inc. - New Castle DE
International Classification:
C07H 100
US Classification:
536128, 426658, 127 58
Abstract:
A liquid xylitol composition that is non-crystallizing at low temperatures comprising, at between about 65 and about 90 weight percent dry solids, xylitol, in an amount between about 65 and about 90 weight percent of the dry solids, and sorbitol, in an amount between about 10 and about 35 weight percent of the dry solids. This liquid xylitol composition is preferably non-crystallizing at between about 0° C. and about 10° C. A process for producing liquid xylitol compositions, comprising co-hydrogenating a sugar syrup mixture comprising a sugar syrup having a dextrose equivalence (DE) of between about 20 DE and about 99 DE, in an amount between about 5 and about 35 weight percent of the mixture, and xylose, in an amount between about 65 and about 95 weight percent of the mixture. This process may be used to produce liquid xylitol compositions that are non-crystallizing at low temperatures.
Co-Crystallized Polyols And Hydrogenated Maltodextrin
US Patent:
6875460, Apr 5, 2005
Filed:
Jun 5, 2001
Appl. No.:
09/874655
Inventors:
Mary Lou Cunningham - Wilmington DE, US
Charles E. Kuenzle - Newark DE, US
Paul S. Stanizewski - Wilmington DE, US
Peter Jamieson - New Castle DE, US
Charles E. Kuenzle - Newark DE, US
Paul S. Stanizewski - Wilmington DE, US
Peter Jamieson - New Castle DE, US
Assignee:
SPI Polyols, Inc. - New Castle DE
International Classification:
A23L001/236
US Classification:
426548, 426658, 426660
Abstract:
The invention is directed to a co-crystallized product and a method of making the product. The product comprises a polyol and a hydrogenated maltodextrin that have been co-crystallized together. The co-crystallization of polyols and hydrogenated maltodextrin according to the invention provides a sweetener product that is sucrose-free, yet has a reduced sensory cooling effect compared to the original polyol(s). The reduced sensory cooling effect is due to an increase of the heat of solution that is observed when polyols are co-crystallized with hydrogenated maltodextrin. Because the product of the invention is a sucrose-free sweetener that does not demonstrate the strong sensory cooling effect typically found with polyol sweeteners, the invention has a wide variety of applications which previously are not available for polyol sweeteners.