Richard T Whelan

US Patent:

7070773, Jul 4, 2006

Filed:

Feb 1, 2001

Appl. No.:

10/182821

Inventors:

Lisa L. Conerly - Quincy MA, US
Daniel J. Ehntholt - Hudson MA, US
Alan S. Louie - Sudbury MA, US
Richard H. Whelan - Norfolk MA, US

Assignee:

Tiax LLC - Cambridge MA

International Classification:

A61K 38/43
A61K 38/46
A61K 33/32
A01N 25/00

US Classification:

424 941, 424 946, 424405, 424639

Abstract:

The present invention provides compositions effective in decontaminating either biological pathogens or both chemical and biological pathogens. These compositions are particularly suitable for the decontamination of biological warfare agents or both chemical and biological warfare agents The compositions comprise generally a blend of biocides, and may additionally comprise a protein and an enzyme. Further, the composition is contained in a buffered foam forming material for ease in distribution The compositions are nontoxic, noncorrosive and nonflammable.

US Patent:

41431758, Mar 6, 1979

Filed:

Jun 9, 1977

Appl. No.:

5/804952

Inventors:

Richard H. Whelan - Medfield MA
Frank R. Conant - Lexington MA

Assignee:

CPC International Inc. - Englewood Cliffs NJ

International Classification:

A23C 1912

US Classification:

426582

Abstract:

An acid-stable, heat-reversible, cheese-like gel is prepared using a mozzarella cheese, an acidulant, and a locust bean gum/xanthan gum stabilizing system.

US Patent:

60107340, Jan 4, 2000

Filed:

Jul 10, 1998

Appl. No.:

9/113345

Inventors:

Richard Howard Whelan - Medfield MA
Marvin Jerry Rudolph - Sharon MA
Vanik Derenig Petrossian - Waban MA

Assignee:

The Procter & Gamble Company - Cincinnati OH

International Classification:

A23G 900
A23D 700
A23L 110

US Classification:

426565

Abstract:

Low calorie frozen desserts, in particular ice cream-like products, having a smooth, creamy, nongritty mouthfeel are can be produced. These frozen desserts contain fat that contains from about 30 to 100% of certain edible, wholly or partially nondigestible intermediate melting polyol polyesters, milk solids other than fat, sweetener, oil-in-water emulsifier, a flavoring substance, and water. The fat is substantially homogeneously dispersed in the aqueous phase as emulsified fat particles having an average particle size of about 5 microns or less. These frozen desserts are obtained by a process which initially involves the formation of a preemulsion by homogenizing a mixture which consists essentially of these intermediate melting polyol polyesters and only a portion of the other dessert ingredients. This preemulsion is then combined with the remaining dessert ingredients, homogenized, pasteurized, and at least partially frozen to provide the frozen desserts.

US Patent:

50842951, Jan 28, 1992

Filed:

Feb 2, 1990

Appl. No.:

7/474189

Inventors:

Richard H. Whelan - Medfield MA
Marvin J. Rudolph - Sharon MA
Vanik D. Petrossian - Waban MA

Assignee:

The Procter & Gamble Company - Cincinnati OH

International Classification:

A23G 904

US Classification:

426565

Abstract:

Low calorie frozen desserts, in particular ice cream-like products, having a smooth, creamy, nongritty mouthfeel are disclosed. These frozen desserts contain fat comprising from about 30 to 100% of certain edible, wholly or partially nondigestible intermediate melting polyol polyesters, milk solids other than fat, sweetener, oil-in-water emulsifier, a flavoring substance, and water. The fat is substantially homogeneously dispersed in the aqueous phase as emulsified fat particles having an average particle size of about 5 microns or less. These frozen desserts are obtained by a process which initially involves the formation of a preemulsion by homogenizing a mixture which consists essentially of these intermediate melting polyol polyesters and only a portion of the other dessert ingredients. This preemulsion is then combined with the remaining dessert ingredients, homogenized, pasteurized, and at least partially frozen to provide the frozen desserts.