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Andre J Eydt

from Arlington Heights, IL
Deceased
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Related to:
Lucy J Erikson, 76Robert W Erikson, 87Lb EriksonMadeline M Eydt, 55Jason L Stahlman, 57Allison EydtMonica E Eydt, 58Bernard C Eydt, 60Allison H Eydt, 65Madeline Eydt
Connected to:
Allen G Eye, 53Ashley G Eye, 43Barbara J Eye, 70Danny R Eye, 70Earl H Eye, 80Elisabeth Eye, 37Kimi J Eye, 55Mark A Eye, 61Marty L Eye, 63Melissa S Eye, 52

Andre Eydt Phones & Addresses

  • 1220 Village Dr, Arlington Heights, IL 60004 (847) 577-8055
  • 1220 Village Dr APT 321, Arlington Heights, IL 60004 (847) 577-8055
  • Annandale, NJ
  • 66 94Th St, New York, NY 10025 (212) 662-4910
  • 1220 Village Dr APT 321, Arlington Heights, IL 60004 (212) 662-4910

Work

Position: Machine Operators, Assemblers, and Inspectors Occupations

Publications

Us Patents

Real Cream Frozen Whipped Topping Composition

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US Patent:
44514921, May 29, 1984
Filed:
Dec 2, 1982
Appl. No.:
6/446283
Inventors:
William J. Dell - Howell NJ
Alexander A. Gonsalves - Yardley PA
William E. Flango - Hamilton Square NJ
Thomas E. Guhl - Jamesburg NJ
Lawrence H. Freed - Plainsboro NJ
John T. Oppy - Allentown NJ
Suzanne Baratta - Plainsboro NJ
Andre J. Eydt - New York NY
Assignee:
General Foods Corporation - White Plains NY
International Classification:
A23C 1314
A23G 900
US Classification:
426564
Abstract:
A process for making a freeze-thaw stable frozen whipped topping containing milk fat. The process for making this topping comprises the inclusion of a calcium chelating agent in the topping's ingredients.

Frozen Aerated Creamy Frosting And Method Therefore

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US Patent:
44316828, Feb 14, 1984
Filed:
Jun 15, 1982
Appl. No.:
6/388767
Inventors:
Gordon C. Smith - New City NY
Richard F. Hayes - Tarrytown NY
Carole G. Wendrovsky - Peekskill NY
Andre J. Eydt - New York NY
Assignee:
General Foods Corporation - White Plains NY
International Classification:
A23G 904
US Classification:
426565
Abstract:
A frozen, aerated cake frosting is prepared by pasteurizing and homogenizing a blend of sweeteners, water, fat, protein, emulsifiers and stabilizers, cooling and tempering the resulting emulsion and then whipping the tempered emulsion. Thereafter the whipped emulsion is combined with powdered sucrose at a weight ratio of 0. 2 to 0. 4:1 and the blend is frozen. The protein component is desirably a sodium-calcium caseinate complex having a sodium to calcium ratio of 0. 25 to 1. 0:1.

Quick-Set Low Methoxyl Pectin Composition

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US Patent:
42685338, May 19, 1981
Filed:
Nov 21, 1979
Appl. No.:
6/096590
Inventors:
Richard A. Williams - Putnam Valley NY
Andre J. Eydt - New York NY
Charles E. Lambert - Dobbs Ferry NY
Michael T. McGuire - Elmhurst NY
Walter W. Schulok - Stony Point NY
Reuben H. Waitman - Pearl River NY
Assignee:
General Foods Corporation - White Plains NY
International Classification:
A23L 106
US Classification:
426577
Abstract:
A cold water-soluble quick-setting low methoxyl pectin dry mix composition providing smooth, continuous and uniform gels having good texture and mouth-feel characteristics is prepared by combining a low methoxyl pectin which has been co-dried with a protective amount of buffer and a solubilizing amount of sugar with a slowly soluble calcium ion source in an amount sufficient for gel formation and a slowly dissolving edible acid in an amount which will provide a final pH of from about 3. 5 to 4. 5 upon dissolution of the mix in water.
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Andre J Eydt from Arlington Heights, ILDeceased Get Report