Gerard L Hasenhuettl

Title: Innovations by Gerard L Hasenhuettl

Introduction

Gerard L Hasenhuettl is a notable inventor based in Deerfield, IL (US). He has made significant contributions to the field of food science, particularly in the development of compositions that enhance mouthfeel and lubricity in reduced-fat food products. With a total of 5 patents to his name, Hasenhuettl's work has had a meaningful impact on the food industry.

Latest Patents

Hasenhuettl's latest patents include a "Mouthfeel and lubricity enhancing composition" and "Foam inducing compositions and method for manufacture thereof." The first patent describes an aqueous gel matrix of ester vesicles designed for use in reduced-fat food products. This composition is created from a mixture of diacetyl tartaric acid mono fatty acid glyceride ester and a second ester with a hydrophilic-lipophilic balance above 10 and a melting point exceeding 100°F. The second patent also focuses on a full-fat and foam-inducing composition, utilizing a similar aqueous gel matrix of ester vesicles.

Career Highlights

Throughout his career, Hasenhuettl has worked with prominent companies such as Kraft Foods, Inc. and Kraft General Foods, Inc. His experience in these organizations has allowed him to apply his innovative ideas in practical settings, contributing to the development of various food products.

Collaborations

Some of his notable coworkers include Mark S Miller and Kevin J Surber. Their collaboration has likely fostered an environment of creativity and innovation, leading to advancements in food technology.

Conclusion

Gerard L Hasenhuettl's contributions to food science through his patents and collaborations highlight his role as an influential inventor in the industry. His work continues to shape the way reduced-fat food products are developed and enjoyed.