Location History:
- East Windsor, NJ (US) (1990)
- Vernon Hills, IL (US) (1994)
Company Filing History:
Years Active: 1990-1994
Title: Celso O Bejarano-Wallens: Innovator in Melting Tolerant Sauce Technology
Introduction
Celso O Bejarano-Wallens is an inventive mind based in the United States, known for his contributions to food technology. He has developed a unique process for creating melting tolerant sauces and seasoning particulates, which has the potential to revolutionize the way sauces are used in conjunction with frozen foods.
Latest Patents
Celso holds a patent for his invention titled "Melting Tolerant Sauce And Seasoning Particulate." This innovative process involves combining a gelatin solution with various non-solid ingredients, such as cream and cheese, to create a sauce mixture. The mixture is then pasteurized and formed into discrete sauce particulates that can be frozen and packaged with meats and vegetables. Notably, he currently has 2 patents.
Career Highlights
Celso is associated with Dean Foods Company, where he applies his expertise in food science to develop new products. His work focuses on enhancing the quality and usability of sauces in frozen food applications, making them more convenient for consumers.
Collaborations
Throughout his career, Celso has collaborated with notable colleagues, including Julie E Gage and Donald Hodapp. These partnerships have contributed to the advancement of food technology and the development of innovative products.
Conclusion
Celso O Bejarano-Wallens is a significant figure in the field of food innovation, particularly with his melting tolerant sauce technology. His work at Dean Foods Company showcases his commitment to improving food products for consumers.