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Lloyd I Lasdon

from New York, NY
Age ~97
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Also known as:
Loyyd Lasdon, Lloyd I Ladson
Phone and address:
200 Central Park, New York, NY 10019
(212) 247-7082
Related to:
Sonia Marshall
Connected to:
Jaina M Lasdulce, 52Mary E Laseau, 81Margaret A Lasecke, 77Jeffrey R Lasee, 43Barbara A Lasek, 82Grzegorz M Lasek, 69Mark A Lasek, 46Melissa A Lasek, 39Danny Laseke, 42Timothy Laseke, 60

Lloyd Lasdon Phones & Addresses

  • 200 Central Park, Manhattan, NY 10019 (212) 247-7082 (212) 315-3717 (212) 586-0109
  • 200 Central Park S APT 5D, New York, NY 10019 (347) 276-4640
  • 27 Hidden Lake Rdg, Wilton, CT 06897 (203) 761-0109 (203) 761-9800
  • Purchase, NY
  • Water Mill, NY

Business Records

Name / Title
Company / Classification
Phones & Addresses
Lloyd Lasdon
Chief Executive Officer
Wonder Natural Foods Corp
Mfg Food Preparations
200 Central Park S, New York, NY 10019
(212) 315-3717

Publications

Us Patents

Low Fat Peanut Butter-Like Product Being Shelf Stable At Room Temperatures And Method For Making The Same

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US Patent:
56039794, Feb 18, 1997
Filed:
Jun 30, 1995
Appl. No.:
8/496892
Inventors:
Lloyd Lasdon - New York NY
Stuart Lasdon - Baiting Hollow NY
Assignee:
Peanut Wonder Corp. - New York NY
International Classification:
A23L 138
US Classification:
426633
Abstract:
A water-based, low fat, peanut butter-like product having a pleasing texture and mouth-feel and being shelf stable at room temperatures and a method for producing the same. The peanut butter-like product includes defatted peanut flour, water, a humectant, a soluble salt, a natural gum, at least one ingredient selected from the group consisting of corn, malt, rice and potato syrup, a modified food starch, lecithin and conventional peanut butter. The peanut butter-like product has a water activity in the range of 0. 80 to 0. 85 and has 70 to 95% less fat than conventional peanut butter.

Low Fat Peanut Butter-Like Product Being Shelf Stable At Room Temperatures And Method For Making The Same

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US Patent:
58767819, Mar 2, 1999
Filed:
Feb 13, 1997
Appl. No.:
8/800116
Inventors:
Lloyd Lasdon - New York NY
Stuart Lasdon - Baiting Hollow NY
Assignee:
Peanut Wonder Corp. - New York NY
International Classification:
A23L 138
US Classification:
426633
Abstract:
A water-based, low fat, peanut butter-like product is provided having a pleasing texture and mouth-feel which is shelf stable at room temperatures as well as a method for producing the same. The peanut butter-like product includes defatted peanut flour, water, a humectant, a soluble salt, a gum, at least one syrup which can bean ingredient corn, malt, rice and potato syrup, at least one ingredient which is a modified food starch, a maltodextrin and a tapioca dextrin, and conventional peanut butter. The peanut butter-like product has a water activity in the range of 0. 75 to 0. 85 and has 70 to 95% less fat than conventional peanut butter.

Low Calorie Peanut Spread

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US Patent:
48288683, May 9, 1989
Filed:
Apr 7, 1987
Appl. No.:
7/035634
Inventors:
Lloyd Lasdon - New York NY
Harvey Krohn - Westfield NJ
Stuart Lasdon - Salt Point NY
Assignee:
Elescon, Inc. - New York NY
International Classification:
A23L 138
A23L 120
US Classification:
426633
Abstract:
A low calorie, low fat peanut butter like product and a method for making the same is disclosed. Unroasted, defatted peanut flour is milled in water to a smooth, free-flowing consistency and then cooked at a temperature of at least 175. degree. F. but below the boiling point of the water/flour mixture. The resulting product has a water content of 45 to 55 percent and a fat content of from 1-25%.

Low Calorie Peanut Butter-Like And Fruit Preserve Product And Process

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US Patent:
50342428, Jul 23, 1991
Filed:
Feb 22, 1990
Appl. No.:
7/483360
Inventors:
Lloyd Lasdon - New York NY
Harvey Krohn - Westfield NJ
Stuart Lasdon - Salt Point NY
Assignee:
Elescon, Inc. - New York NY
International Classification:
A23L 138
A23L 120
US Classification:
426633
Abstract:
A low calorie, low fat peanut butter-like and fruit preserve product that exhibits rich peanut flavor characteristics, texture, and mouth feel approximating conventional peanut butter is made from defatted peanut flour, either unroasted or roasted, that is mixed with from about one to about three times its weight of water, milled either dry or in the presence of water until the maximum particle size of the flour is smaller than about 200 microns, and then cooked at temperatures between about 80 degrees C. and the boiling point until approximating the texture and flavor of conventional peanut butter. The resulting peanut butter-like component is compatible with either conventional preserves made with natural sugars or with low calorie preserves made with artificial non-nutritive sweeteners. Combining of the peanut butter-like component and a fruit preserve (either conventional or low calorie) in separate discrete phases at weight ratios of from about 2:1 to about 4:1 results in a flavor-stable, low calorie, low fat peanut butter-like and preserve product having an extensive shelf life either as a refrigerated or, with appropriate further processing, a shelf stable product.
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Lloyd I Lasdon from New York, NY, age ~97 Get Report