Resumes
Resumes
William Hildebolt Phones & Addresses
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Weston, MA
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Belmont, MA
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384 3Rd St, New York, NY 10016 (212) 213-0721
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215 84Th St, New York, NY 10024 (212) 721-5715
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Philadelphia, PA
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Eaton, OH
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Winston Salem, NC
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Manhasset, NY
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Great Neck, NY
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Cambridge, MA
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Charlotte, NC
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Bradenton, FL
Business Records
Name / Title
Company / Classification
Phones & Addresses
ACTON HOUSE ASSOCIATES, LTD
W. M. HILDEBOLT FARMS, LLLP
Publications
Us Patents
Method And System For Providing A Video Infomercial Programming Channel
View pageUS Patent:
20050229209, Oct 13, 2005
Filed:
Apr 8, 2004
Appl. No.:
10/821577
Inventors:
William Hildebolt - New York NY, US
Daphne Hildebolt - New York NY, US
Daphne Hildebolt - New York NY, US
International Classification:
H04N007/16
H04N007/025
H04H009/00
H04N007/173
H04N005/445
H04N007/025
H04H009/00
H04N007/173
H04N005/445
US Classification:
725042000, 725032000, 725112000, 725113000, 715500100, 715501100
Abstract:
A method is described including the steps of collecting from third parties prerecorded video advertising segments directed to products and/or services for sale to consumers; overlaying additional information related to the products or services onto the video advertising; introducing the resulting video advertising with overlays into infomercial programming to substantially fill a programming day; committing the programming to a schedule; providing the programming schedule to a programming guide service to include entries of the schedule into the guide for the consumers; and distributing the programming.
Protein Texturization
View pageUS Patent:
40950018, Jun 13, 1978
Filed:
Dec 31, 1975
Appl. No.:
5/645613
Inventors:
William M. Hildebolt - Mickleton NJ
Murray T. Hundt - Maple Shade NJ
Murray T. Hundt - Maple Shade NJ
Assignee:
Campbell Soup Company - Camden NJ
International Classification:
A23J 300
US Classification:
426656
Abstract:
A bland protein product having a texture and mouth feel simulating animal meat is prepared from a dough-like mixture of proteinaceous material and water. The proteinaceous material can comprise relatively low protein content blends or even single ingredients such as soy flour. The process comprises continuously extruding the protein dough in the form of a relatively thin sheet of semi-rigid protein material into a confined treating zone while simultaneously subjecting the thin sheet in the extrusion die to externally applied heat to texturize both surfaces of the sheet before it enters into the confined zone. In the confined zone a stream of heated gas is directed at the thin sheet of surface-texturized protein to break off the leading segment of the sheet and further to propel the segments through the confined zone where additional texturization takes place. Finally, the protein segments are passed through a back pressure means at the end of the confined zone, and recovered in usable form. Apparatus for performing this process is also disclosed.
Protein Texturization By Extrusion With Internal Steam Injection
View pageUS Patent:
41280512, Dec 5, 1978
Filed:
May 16, 1977
Appl. No.:
5/797420
Inventors:
William M. Hildebolt - Mickleton NJ
Assignee:
Campbell Soup Company - Camden NJ
International Classification:
A23P 100
US Classification:
99348
Abstract:
A bland protein product having a texture and mouth feel simulating animal meat is prepared by forming a dough-like mixture of protein material and water, and extruding a continuous tubular shell of the protein dough, while simultaneously injecting steam into the interior of the tubular shell, whereby the tubular shell of protein is blown into discrete pieces of irregularly shaped protein material by the steam flow. The steam flow then propels the protein pieces into and through a confined treating zone in which further texturization is accomplished. Finally, the protein material is passed through a back pressure maintaining means and recovered in usable form. Apparatus for performing this process comprises an extrusion assembly consisting of a screw feed chamber communicating with an extrusion die assembly which produces a continuous tubular shell of extrudate. The extrusion die is provided with means for injecting steam into the interior of the tubular shell of extrudate formed. Communicating with the extrusion assembly is a confined treating zone containing a back pressure maintaining means at its discharge end.
Process For Preparing Quick Cooking Semimoist Pasta And Product Thereof
View pageUS Patent:
45296090, Jul 16, 1985
Filed:
May 20, 1982
Appl. No.:
6/380143
Inventors:
David P. Gaehring - Collingswood NJ
Edward H. Krystek - Lindenwold NJ
William M. Hildebolt - Mickleton NJ
Edward H. Krystek - Lindenwold NJ
William M. Hildebolt - Mickleton NJ
Assignee:
Campbell Soup Company - Camden NJ
International Classification:
A23L 116
US Classification:
426532
Abstract:
A semimoist pasta product is prepared by uniformly dispersing a finely divided salt throughout a dough of wheat flour and water, partially gelatinizing the salt-containing dough, and then drying the gelatinized dough to a moisture content of at least 15% and an A. sub. w of no more than 0. 85. The dough, which can be made from wheat flour other than conventionally employed durum semolina, may also contain preservatives and color enhancing additives. The dough is formed into a pasta shape at any appropriate point after the finely divided salt is uniformly dispersed throughout the dough. The resulting semimoist pasta product is flexible, shelf stable and quick cooking.
Protein Texturization
View pageUS Patent:
41754867, Nov 27, 1979
Filed:
Jan 10, 1978
Appl. No.:
5/868451
Inventors:
William M. Hildebolt - Mickleton NJ
Murray T. Hundt - Maple Shade NJ
Murray T. Hundt - Maple Shade NJ
Assignee:
Campbell Soup Company - Camden NJ
International Classification:
A23C 302
US Classification:
99483
Abstract:
A bland protein product having a texture and mouth feel simulating animal meat is prepared from a dough-like mixture of proteinaceous material and water. The proteinaceous material can comprise relatively low protein content blends or even single ingredients such as soy flour. The process comprises continuously extruding the protein dough in the form of a relatively thin sheet of semi-rigid protein material into a confined treating zone while simultaneously subjecting the thin sheet in the extrusion die to externally applied heat to texturize both surfaces of the sheet before it enters into the confined zone. In the confined zone a stream of heated gas is directed at the thin sheet of surface-texturized protein to break off the leading segment of the sheet and further to propel the segments through the confined zone where additional texturization takes place. Finally, the protein segments are passed through a back pressure means at the end of the confined zone, and recovered in usable form. Apparatus for performing this process is also disclosed.
Phased Aseptic Sterilization And Packaging Process And System
View pageUS Patent:
45220158, Jun 11, 1985
Filed:
Jan 6, 1983
Appl. No.:
6/456248
Inventors:
William M. Hildebolt - Mickleton NJ
Assignee:
Campbell Soup Company - Camden NJ
International Classification:
B65B 5502
US Classification:
53425
Abstract:
A phased aseptic sterilization and packaging process is disclosed wherein the solid component of a product is separately sterilized within the container in which the product is ultimately sealed. The liquid component is aseptically sterilized independently, and is aseptically filled into the container in a chilled condition to quench the hot solid component prior to final sealing of the container. A novel apparatus is provided for handling the containers during processing.
Protein Texturization By Steam Injection
View pageUS Patent:
40384322, Jul 26, 1977
Filed:
Dec 31, 1975
Appl. No.:
5/645556
Inventors:
William M. Hildebolt - Mickleton NJ
Murray T. Hundt - Maple Shade NJ
Robert E. Small - Voorhees NJ
Murray T. Hundt - Maple Shade NJ
Robert E. Small - Voorhees NJ
Assignee:
Campbell Soup Company - Camden NJ
International Classification:
A23J 100
US Classification:
426511
Abstract:
A bland protein product comprising large diceable chunks of texturized protein having a texture and mouth feel simulating animal meat is prepared by forming an aqueous slurry containing 40 to 50% of a protein material having a protein content of at least 70% on a solids basis, injecting steam into the slurry to propel it through a cooking tube containing a restriction means, passing the protein material through a pressure letdown pump at the discharge end of the cooking tube, and recovering the textured product in a collection zone. The injection steam pressure is chosen to maintain a product temperature of 310. degree. to 350. degree. F. and a back pressure of about 60 to 80 psi in the cooking tube. The protein material also may be subjected to further texturizing treatments after the pressure letdown pump. The process is particularly useful in the co-texturization of meat and vegetable protein mixtures.
Protein Texturization By Centrifugal Spinning
View pageUS Patent:
40629872, Dec 13, 1977
Filed:
Dec 31, 1975
Appl. No.:
5/645615
Inventors:
William M. Hildebolt - Mickleton NJ
Assignee:
Campbell Soup Company - Camden NJ
International Classification:
A23J 300
US Classification:
426641
Abstract:
A bland texturized monofilament protein product having a texture and mouth feel simulating animal meat is prepared by forming an aqueous slurry of a protein material, injecting high pressure steam into the slurry to propel it through a confined treatment zone, centrifugally spinning the protein material into monofilaments, and recovering the textured monofilaments in a collection zone. Apparatus for performing this process comprises means for injecting steam into a protein slurry, means defining a confined treatment zone wherein the injected steam and protein are contacted, and means for centrifugally spinning the steam-treated protein material into monofilaments.