Company Filing History:
Years Active: 1991
Title: Innovations in Low-Calorie Foods: The Contributions of Gerard L. Hassenheutti
Introduction
Gerard L. Hassenheutti, a prominent inventor based in Highland Park, IL, has made significant strides in the realm of food innovation. With a focus on developing low-calorie food products, his work reflects a commitment to enhancing the nutritional quality of everyday dietary staples. Armed with one notable patent, Hassenheutti has contributed to the industry through his transformative inventions.
Latest Patents
Hassenheutti's patent, titled "Low Calorie Food Products Having Smooth, Creamy, Organoleptic," outlines a method for the preparation of low-fat or substantially fat-free food products, including pourable and viscous dressings. The innovative method involves heating and subjecting an aqueous dispersion of microcrystalline cellulose to repeated shearing at high pressures. This process effectively fragments the microcrystalline cellulose into submicron-sized particles, which are then re-agglomerated to create an aqueous dispersion that is rich in porous microreticulated microcrystalline particles. The inclusion of xanthan gum further enhances the stability of the product, allowing for the creation of health-conscious food options with desirable textures.
Career Highlights
Hassenheutti has channelled his expertise into his role at Kraft General Foods, Inc., where he has focused on product development that bridges the gap between taste and health. His innovative spirit is reflected in his patent and demonstrates his drive to create food products that cater to the evolving consumer demand for healthier options.
Collaborations
Throughout his career, Hassenheutti has collaborated with talented professionals, including Cynthia C. Baer and Gregory S. Buliga, contributing to a collective effort toward creating groundbreaking food solutions. These partnerships illustrate the importance of teamwork in driving innovation and achieving advancement in food technology.
Conclusion
Gerard L. Hassenheutti stands out in the field of food innovation, particularly in the development of low-calorie products that do not compromise on taste and texture. His patent exemplifies a commitment to improving dietary options and showcases the potential for innovative ideas to reshape the food industry. With collaborations that enhance his work, Hassenheutti's contributions will likely continue to influence healthier eating habits for consumers in the future.