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David W Kuehnle

from Ballwin, MO
Age ~69
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Also known as:
David William Kuehnle, Dave W Kuehnle, David Y
Phone and address:
1206 Berquist Ct, Wildwood, MO 63011
(636) 391-1496
Related to:
Michael E Burns, 55
Connected to:
Jonathan G Kuehnle, 49Jennifer S Kueker, 57Nick B Kueker, 42James A Kuelske, 36Kurt F Kuemmerle, 61Hal W Kuempel, 59Peter L Kuempel, 48Chan D Kuen, 69Hui W Kuen, 84Maria M Kuen, 42

David Kuehnle Phones & Addresses

  • 1206 Berquist Ct, Ballwin, MO 63011 (636) 391-1496
  • 1207 Blairshire Dr, Manchester, MO 63011 (636) 391-1496
  • Saint Louis, MO
  • 1206 Berquist Ct, Ballwin, MO 63011

Work

Position: Professional Specialty Occupations

Education

Degree: Bachelor's degree or higher

Emails

c***[email protected]

Publications

Us Patents

Food Compositions Having A Realistic Meat-Like Appearance, Feel, And Texture

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US Patent:
20130122181, May 16, 2013
Filed:
Jan 8, 2013
Appl. No.:
13/736311
Inventors:
Richard B. Uhrhan - Columbia IL, US
David W. Kuehnle - Ballwin MO, US
Assignee:
Nestec SA - Vevey
International Classification:
A23J 3/22
US Classification:
426646, 426465
Abstract:
The invention provides novel food compositions having a realistic meat-like appearance, feel, and texture. The compositions comprise from about 40 to about 90% functional proteins, from about 0.05 to about 2% of one or more cross-linking agents, and from about 60 to about 10% of a meat slurry, wherein the meat slurry comprises meat and one or more humectants plasticizers in a meat:humectant plasticizer ratio of from about 20:80 to about 80:20. The compositions are produced by heating a preconditioned mixture of the food components under pressure and then expanding the heated composition to form the food composition.

Food Compositions Having A Realistic Meat-Like Appearance, Feel, And Texture

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US Patent:
20100233347, Sep 16, 2010
Filed:
Mar 13, 2009
Appl. No.:
12/381548
Inventors:
Richard B. Uhrhan - Columbia IL, US
David W. Kuehnle - Ballwin MO, US
International Classification:
A23L 1/31
A23P 1/00
US Classification:
426646, 426519
Abstract:
The invention provides novel food compositions having a realistic meat-like appearance, feel, and texture. The compositions comprise from about 40 to about 90% functional proteins, from about 0.05 to about % of one or more cross-linking agents, and from about 60 to about 10% of a meat slurry, wherein the meat slurry comprises meat and one or more humectant plasticizers in a meat:humectant plasticizer ratio of from about 20:80 to about 80:20. The compositions are produced by heating a preconditioned mixture of the food components under pressure and then expanding the heated composition to form the food composition.
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David W Kuehnle from Ballwin, MO, age ~69 Get Report