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Domingo C Tuason

from Bensalem, PA
Age ~73

Domingo Tuason Phones & Addresses

  • 3607 Sunny Lea Rd, Bensalem, PA 19020
  • 256 Mabrick Ave, Pittsburgh, PA 15228 (412) 343-1063
  • Lawrence Township, NJ
  • Englishtown, NJ
  • Reading, PA
  • Dallas, TX
  • Feasterville Trevose, PA

Work

Position: Professional/Technical

Education

Degree: High school graduate or higher

Publications

Us Patents

Rapidly Peptizable Microcrystalline Cellulose-Based Stabilizing Agents

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US Patent:
6391368, May 21, 2002
Filed:
Sep 17, 1999
Appl. No.:
09/398627
Inventors:
Domingo C. Tuason - Bensalem PA
Edward Selinger - Langhorne PA
Gregory R. Krawczyk - Princeton Junction NJ
Christopher Sewall - Hope ME
Daniel T. Hogan - Yardley PA
Assignee:
FMC Corporation - Philadelphia PA
International Classification:
A23L 103
US Classification:
426578, 426658, 127 32
Abstract:
The present invention describes the use and preparation of a novel rapidly peptizable stabilizing composition comprising attrited colloidal microcrystalline cellulose wetcake coprocessed and dried with iota-carrageenan, and its use for stabilizing aqueous foods.

Water-Dispersible Compositions For Food Applications

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US Patent:
2011015, Jun 23, 2011
Filed:
Dec 21, 2010
Appl. No.:
12/974418
Inventors:
Domingo Tuason - Bensalem PA,
Michael Cammarata - Fallsington PA,
Gregory Krawczyk - Princeton Junction NJ,
Zheng Tan - Mason OH,
Assignee:
FMC CORPORATION - Philadelphia PA
International Classification:
A23L 1/0534
A23L 1/05
A23L 1/0522
A23L 2/52
US Classification:
426579, 426578, 426590
Abstract:
A method of making a water-dispersible composition comprises coprocessing a microcrystalline cellulose wetcake and at least one starch by co-attrition to form an admixture comprising colloidal microcrystalline cellulose and said at least one starch. The admixture is subsequently dried. Optionally, the admixture may be combined with an additional hydrocolloid, such as a galactomannan, before or after drying. A dried colloidal microcrystalline cellulose composition may then be dispersed in an aqueous media to form the food/beverage product. In particular, the composition may be dispersed in an aqueous media containing, for example, a protein to form a low pH beverage composition.

Stabilizer Compositions, Frozen Desserts Containing The Same And Stabilizing Method

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US Patent:
5605712, Feb 25, 1997
Filed:
Sep 29, 1995
Appl. No.:
8/536821
Inventors:
Dale T. Bertrand - East Windsor NJ
Daniel T. Hogan - Yardley PA
Domingo C. Tuason - Bensalem PA
Assignee:
FMC Corporation - Philadelphia PA
International Classification:
A23G 900
US Classification:
426565
Abstract:
A stabilizer composition useful for frozen desserts contains a water soluble hydrocolloid and microcrystalline cellulose coprocessed with an alginate salt complex. The method of using the stabilizer composition provides good resistance to heat shock in frozen desserts. The frozen desserts containing the stabilizer system, including such products with less than five percent fat, exhibit resistance to heat shock and good textural characteristics.

Enteric Coating For Pharmaceutical Dosage Forms

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US Patent:
4462839, Jul 31, 1984
Filed:
Jun 16, 1983
Appl. No.:
6/504779
Inventors:
Emanuel J. McGinley - Morrisville PA
Domingo C. Tuason - Bensalem PA
Assignee:
FMC Corporation - Philadelphia PA
International Classification:
C08L 108
A01N 2500
US Classification:
106198
Abstract:
The application discloses a process for making a polymeric powder which is readily dispersible in water to provide a composition useful for forming an enteric coating on pharmaceutical dosage forms and also a process for using the powder for its intended purpose.

Fat-Like Bulking Agent For Aqueous Foods Comprising Microcrystalline Cellulose And A Galactomannan Gum

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US Patent:
5192569, Mar 9, 1993
Filed:
Dec 18, 1991
Appl. No.:
7/809857
Inventors:
Emanuel J. McGinley - Morrisville PA
Domingo C. Tuason - Bensalem PA
Assignee:
FMC Corporation - Philadephia PA
International Classification:
A23L 10526
A23L 10534
US Classification:
426 96
Abstract:
Microcrystalline cellulose intimately admixed with a galactomannan gum such as guar gum, in an aqueous medium and then dried, preferably by spray drying, forms a novel aggregate comprising a powder whose particles are spheroidal in shape. The resulting material may be used e. g. , as a low-calorie fat-like material in certain foods. Optionally, a third, edible, component such as a lipophilic material, or a hydrophilic material, such as a proteinaceous material or a polysaccharide, or mixtures thereof, may be incorporated in this composition to enhance taste and/or other desired properties. When this composition, in colloidal form, is added to such foods as salad dressings or dairy products as a fat substitute, it imparts a fat-like mouth feel and consistency without the caloric value of fat. In a further embodiment of this invention it has been found that the spherical particles may be broken down under high energy shear conditions to form a fibrous material which, when dispersed in water, also imparts fat-like properties to foodstuffs.

Stabilizing Agent For Dry Mix Food Products

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US Patent:
H12297, Sep 7, 1993
Filed:
Jul 18, 1990
Appl. No.:
7/555208
Inventors:
Emanuel J. McGinley - Morrisville PA
Domingo C. Tuason - Bensalem PA
Gregory R. Krawczyk - Princeton Junction NJ
Assignee:
FMC Corporation - Philadelphia PA
International Classification:
A23L 10534
US Classification:
426654
Abstract:
A stabilizing agent for dry mix food products in powder form, the individual particles of which consist essentially of microcrystalline cellulose, sodium carboxymethyl cellulose, and maltodextrin.

Microcrystalline Cellulose And Glucomannan Aggregates

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US Patent:
5462761, Oct 31, 1995
Filed:
Apr 4, 1994
Appl. No.:
8/175847
Inventors:
Emanuel J. McGinley - Morrisville PA
Domingo C. Tuason - Bensalem PA
Assignee:
FMC Corporation - Philadelphia PA
International Classification:
A23L 10528
A23L 10534
US Classification:
426573
Abstract:
A composition of matter comprising dry, water-dispersible, particles of microcrystalline cellulose (MCC) coprocessed with a glucomannan. The particles are visually spheroidal, have an average size of about 0. 1 to 100 microns, and about 60 to 99 wt % of the total solids of the coated particles comprises MCC. The invention also comprises a process for the manufacture of the inventive composition 1 comprising forming an intimate mixture consisting essentially of MCC and glucomannan in an aqueous medium under controlled agitation, drying the resulting flocculate, and recovering visually spheroidal water dispersible particles. The inventive compositions are useful as bulking agents and fat substitutes, and may have a lipophilic and/or hydrophilic material absorbed thereon.

Coprocessed Microcrystalline Cellulose Stabilizer Compositions, Foods Containing The Same And Stabilization Method

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US Patent:
5789004, Aug 4, 1998
Filed:
Dec 15, 1995
Appl. No.:
8/573014
Inventors:
Daniel T. Hogan - Yardley PA
Dale T. Bertrand - East Windsor NJ
Marlene T. Tuazon - Iselin NJ
Domingo C. Tuason - Bensalem PA
Assignee:
FMC Corporation - Philadelphia PA
International Classification:
A23L 10532
A23L 10534
US Classification:
426 96
Abstract:
A stabilizer composition, useful for reduced fat frozen desserts and whipped toppings, containing, as a first component, microcrystalline cellulose coprocessed with guar and, as a second component, microcrystalline cellulose coprocessed with carboxymethylcellulose. The method of using the stabilizer composition provides reduced fat food products, particularly products with less than ten percent fat, with many of the desirable body and textural characteristics of full-fat products.
Domingo C Tuason from Bensalem, PA, age ~73 Get Report