Carlow University
Associate Professor at Carlow University
Education:
Duquesne University 1993 - 1999
Doctorates, Doctor of Philosophy, Philosophy, Chemistry
University of Pittsburgh 1989 - 1993
Bachelors, Bachelor of Science, Chemistry
Skills:
Higher Education University Teaching Student Development Chemistry Science Student Affairs Teaching Curriculum Design Curriculum Development Research Tutoring Academic Advising Distance Learning Grant Writing Nmr Spectroscopy Instructional Design Academia
David M. Gallaher - late of Gurnee IL Kelly Lynn Gallaher - Kittanning PA David Edward Gallaher - Kittanning PA
Assignee:
Kraft Foods, Inc. - Northfield IL
International Classification:
A23L 1212
US Classification:
426615
Abstract:
A method for high pressure, high shear homogenization of a tomato-based product, such as a ketchup or a sauce, is provided to increase the product's viscosity without significant loss of other important product characteristics, such as liquid retention, color, texture, etc. The method also provides for a homogenized tomato-based product with a significantly reduced tomato solid content, without loss of other important product characteristics. In one embodiment, a slurry of, among other components, a tomato paste, puree, juice or mixture of tomato solids, which may be blended and cooked at elevated temperatures, is introduced into a high pressure, high shear homogenizer and is homogenized at pressures from about 5,000 psi (345 bar) to in excess of about 14,500 psi (1000 bar) and is transferred to an appropriate dispensing container. In other embodiments, the tomato mixture may be blended with a food grade acid such as acetic acid (in the form of vinegar); and may include 4% corn syrup or 1% starch to increase or stabilize the viscosity of the product.