PETER WILLIAMSON
Broker in Gloucester, MA
License number
Massachusetts 64849
Issued Date
Jun 1, 1985
Expiration Date
Aug 22, 1991
Type
Salesperson
Address
Address
Gloucester, MA 01930
Professional information
Peter Williamson - Gloucester, MA
Work:
Proteus Industries Inc - Gloucester, MA
Project Management/Customer Development Bodycote Thermal Processing - Ipswich, MA
Office Manager Bodycote Thermal Processing - Ipswich, MA
Quality Assurance Technician
Project Management/Customer Development Bodycote Thermal Processing - Ipswich, MA
Office Manager Bodycote Thermal Processing - Ipswich, MA
Quality Assurance Technician
Education:
Salem State University - Salem, MA
Bachelor of Science in Finance
Bachelor of Science in Finance
Skills:
Microsoft Office Proficient, Microsoft A+ Certified, Oracle Enterprise Software, HACCP Certified, BRC Certified, ServSafe Certified, Valid Massachusetts Drivers License
Process For Reducing Oil And Fat Content In Cooked Potato
US Patent:
2006021, Sep 21, 2006
Filed:
May 22, 2006
Appl. No.:
11/437760
Inventors:
Stephen Kelleher - Ipswich MA, US
Wayne Saunders - Gloucester MA, US
Peter Williamson - Gloucester MA, US
Wayne Saunders - Gloucester MA, US
Peter Williamson - Gloucester MA, US
International Classification:
A23L 1/31
US Classification:
426281000, 426637000
Abstract:
A process for cooking a food in oil and/or fat is provided. An acidic dry protein mixture, an alkaline dry protein mixture, an aqueous alkaline protein mixture or an aqueous acidic protein is added to a food prior to cooking. The food containing the protein is cooked in a fat and/or oil. Accumulated fat and/or oil on the surfaces of the cooked food then is removed. The acidic dry protein mixture, alkaline dry protein mixture, aqueous alkaline protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced.
Process For Reducing Oil And Fat In Cooked Food With Pea Protein
US Patent:
2012008, Apr 5, 2012
Filed:
Sep 12, 2011
Appl. No.:
13/199841
Inventors:
Wayne S. Saunders - Gloucester MA, US
Stephen D. Kelleher - Ipswich MA, US
Peter G. Williamson - Gloucester MA, US
William R. Fielding - Hilton Head SC, US
Stephen D. Kelleher - Ipswich MA, US
Peter G. Williamson - Gloucester MA, US
William R. Fielding - Hilton Head SC, US
International Classification:
A23J 1/14, A23P 1/00, A23L 1/01, A23L 1/325, A21D 13/00, A23L 1/31, A23L 1/33, A23L 1/317, A23L 1/212, A23L 1/217, A23P 1/08, A23L 1/315
US Classification:
426281, 426296, 426438, 426643, 426644, 426641, 426645, 426646, 426615, 426637, 426638, 426622
Abstract:
A process for cooking a food in oil and/or fat is provided. A dry pea protein mixture or an aqueous pea protein is added to a food prior to cooking. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced.
Process For Retaining Moisture In Cooked Food With A Peptide
US Patent:
7160567, Jan 9, 2007
Filed:
Oct 29, 2004
Appl. No.:
10/976433
Inventors:
Stephen D. Kelleher - Wakefield MA, US
Peter G. Williamson - Gloucester MA, US
Peter G. Williamson - Gloucester MA, US
Assignee:
Proteus Industries, Inc. - Gloucester MA
International Classification:
A23L 1/314
US Classification:
426281, 426641, 426643, 426644, 426646, 426657
Abstract:
A peptide composition derived from a protein composition when added to uncooked food effects moisture retention during cooking of the food. The peptide composition is derived from a dry protein mixture or an aqueous acidic protein solution which, in turn, is derived from animal muscle tissue. The peptide composition is added to uncooked poultry, meat or fish prior to cooking. The dry protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres.
Food Product And Process For Reducing Oil And Fat Content In Cooked Food
US Patent:
7163707, Jan 16, 2007
Filed:
Nov 18, 2004
Appl. No.:
10/991637
Inventors:
Stephen D. Kelleher - Wakefield MA, US
Peter G. Williamson - Gloucester MA, US
Peter G. Williamson - Gloucester MA, US
Assignee:
Proteus Industries, Inc. - Gloucester MA
International Classification:
A23L 1/212, A23L 1/214, A23L 1/216, A23L 1/314
US Classification:
426281, 426615, 426637, 426641, 426643, 426644, 426646, 426657
Abstract:
A process for cooking a food in oil and/or fat is provided. A dry protein mixture, a dry alkaline protein mixture, an aqueous alkaline protein mixture or an aqueous acidic protein is added to a food prior to cooking. The dry protein mixture, dry alkaline protein mixture, aqueous alkaline protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced.
Process For Reducing Oil And Fat Content In Cooked Potato
US Patent:
2006020, Sep 14, 2006
Filed:
May 19, 2006
Appl. No.:
11/436569
Inventors:
Stephen Kelleher - Ipswich MA, US
Peter Williamson - Gloucester MA, US
Peter Williamson - Gloucester MA, US
International Classification:
A23L 1/216
US Classification:
426637000
Abstract:
A process for cooking a potato in oil and/or fat is provided. An acidic dry protein mixture, an alkaline dry protein mixture, an aqueous alkaline protein mixture or an aqueous acidic protein or peptide derived therefrom is added to a food prior to cooking. The acidic dry protein mixture, alkaline dry protein mixture, aqueous alkaline protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres. The uncooked potato and protein and/or peptide is frozen and then cooked in a fat or oil. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced.
Protein Product And Process For Preparing Injectable Protein Product
US Patent:
2011024, Oct 6, 2011
Filed:
Sep 27, 2010
Appl. No.:
12/924382
Inventors:
Stephen D. Kelleher - Ipswich MA, US
Wayne S. Saunders - Gloucester MA, US
Peter G. Williamson - Gloucester MA, US
William R. Fielding - Hilton Head SC, US
Wayne S. Saunders - Gloucester MA, US
Peter G. Williamson - Gloucester MA, US
William R. Fielding - Hilton Head SC, US
International Classification:
A23L 1/318
US Classification:
426281, 426657
Abstract:
Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade base to form an aqueous basic solution of animal muscle protein. The basic solution is mixed with a food grade acid to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.
Protein Product And Process For Making Injectable Protein Product
US Patent:
2011024, Oct 6, 2011
Filed:
Apr 5, 2010
Appl. No.:
12/798423
Inventors:
Stephen D. Kelleher - Ipswich MA, US
William R. Fielding - Hilton Head SC, US
Wayne S. Saunders - Gloucester MA, US
Peter G. Williamson - Gloucester MA, US
William R. Fielding - Hilton Head SC, US
Wayne S. Saunders - Gloucester MA, US
Peter G. Williamson - Gloucester MA, US
International Classification:
A23J 1/00, A23J 1/02, A23J 1/04
US Classification:
426281, 426657
Abstract:
Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade acid to form an aqueous acidic solution of animal muscle protein. The acidic solution is mixed with a food grade base to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.
Process For Thickening Food Having Reduced Oil And Fat Content
US Patent:
2007025, Nov 8, 2007
Filed:
May 5, 2006
Appl. No.:
11/417462
Inventors:
Peter Williamson - Gloucester MA, US
International Classification:
A23L 1/40
US Classification:
426589000
Abstract:
A homogeneous cooked roux is formed by heating a mixture of (a) a starchy food and (b) a dry protein mixture, an aqueous alkaline protein mixture or an aqueous acidic protein. The dry protein mixture, aqueous alkaline protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic protein derived from animal muscle tissue and are substantially free of myofibrils and sarcomeres.
Product And Process For Reducing Oil And Fat Content In Cooked Food With Animal Muscle Protein In Suspension
US Patent:
2014004, Feb 13, 2014
Filed:
Aug 9, 2013
Appl. No.:
13/963406
Inventors:
William R. Fielding - Hilton Head SC, US
Wayne S. Saunders - Gloucester MA, US
Peter G. Williamson - Gloucester MA, US
Wayne S. Saunders - Gloucester MA, US
Peter G. Williamson - Gloucester MA, US
Assignee:
Proteus Industries, Inc. - Gloucester MA
International Classification:
A23L 1/305
US Classification:
426657
Abstract:
A product for cooking a food in oil and/or fat is provided. An adjusted pH protein suspension is produced in an aqueous or dry form and comprises myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced while the food retains its color and taste.