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George W Tholl

from Sherwood, OR
Age ~59
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Also known as:
George William Tholl
Phone and address:
18389 Colfelt Ln, Sherwood, OR 97140
Related to:
Sherry S Tholl, 57Morgan ThollMorgan L Tholl, 29Rachel Tholl, 30Louise Tholl Morgan, 29
Connected to:
David A Thollander, 58Jonathan C Thollander, 71Catherine H Tholley, 41Francis Tholley, 64Melody C Tholstrup, 59Susan C Tholstrup, 65Adam C Thom, 45Alison L Thom, 38Althea L Thom, 29

George Tholl Phones & Addresses

  • 18389 Colfelt Ln, Sherwood, OR 97140
  • Yelm, WA
  • 27600 Betty Rd, Eagle Creek, OR 97022 (503) 637-3947
  • 6532 Manassas Dr, Pewee Valley, KY 40056
  • Saint Charles, IA
  • Manassas, VA
  • Clackamas, OR

Resumes

Resumes

George Tholl Photo 1

Director Of Research And Development

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Location:
27600 southeast Betty Rd, Eagle Creek, OR 97022
Industry:
Food Production
Work:
Agc Heat Transfer
Director of Research and Development
Advanced Chemtech Aug 1994 - Dec 1995
Research and Development Manager
Cherry Burrell Aug 1988 - Aug 1994
Research and Development Engineer
Education:
University of Louisville 1991 - 1994
Master of Science, Masters, Chemical Engineering Iowa State University 1985 - 1988
Bachelors, Bachelor of Science, Chemical Engineering Simpson College 1983 - 1985
Skills:
R&D
Manufacturing
Food Science
Ingredients
Food Industry
Food Processing
Commercialization
Food Technology
Food Safety
Process Simulation
Gmp
Product Development
Haccp
Food
Chemical Engineering
George Tholl Photo 2

George Tholl

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Location:
United States

Publications

Us Patents

Process For The Production Of Low-Calorie Spreads

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US Patent:
54097274, Apr 25, 1995
Filed:
May 24, 1994
Appl. No.:
8/248461
Inventors:
George W. Tholl - Pewee Valley KY
Assignee:
United Dominion Industries, Inc. - Charlotte NC
International Classification:
A23D 700
US Classification:
426603
Abstract:
This invention is for a process for producing a water-in-oil emulsion and edible margarine-like spread composition having a fat content of less than 80 percent by weight and having the approximate consistency of margarine, the process comprising forming a liquid dispersion of a water phase and a liquid fat phase of a substantially hard fat and a liquid soft fat, followed by cooling of the dispersion and subjecting the cooled dispersion to a shearing force sufficient to produce a water-in-oil emulsion, and discharging the emulsion to provide a product having the approximate consistency of margarine at room temperature.

Process For The Production Of Low-Calorie Spreads

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US Patent:
53524756, Oct 4, 1994
Filed:
Apr 6, 1993
Appl. No.:
8/043442
Inventors:
George W. Tholl - Pewee Valley KY
Assignee:
United Dominion Industries, Inc. - Charlotte NC
International Classification:
A23D 704
US Classification:
426603
Abstract:
This invention is for a process for producing a water-in-oil emulsion and edible margarine-like spread composition having a fat content of less than 80 percent by weight and having the approximate consistency of margarine, the process comprising forming a liquid dispersion of a water phase and a liquid fat phase of a substantially hard fat and a liquid soft fat, followed by cooling of the dispersion and subjecting the cooled dispersion to a shearing force sufficient to produce a water-in-oil emulsion, and discharging the emulsion to provide a product having the approximate consistency of margarine at room temperature. This invention is also for a process for producing a water-in-oil emulsion containing relatively high levels of a hydrocolloid, having a fat content of less than 80 percent by weights, and having the approximate consistency of margarine, the process comprising forming a separate water phase containing the hydrocolloid and a separate liquid fat phase of a substantially hard fat and a liquid soft fat, cooling the separate liquid fat phase to effect partially crystallization of the fat, followed by blending the water phase and the partially crystallized fat phase whereby the crystallized fat remains substantially crystallized and then subjecting the blended mixture containing the water phase and partially crystallized fat phase to a shearing force to produce a water-in-oil emulsion, and then discharging the emulsion to provide a product having the approximate consistency of margarine at room temperature. Compositions prepared having a relatively high level of hydrocolloids generally have larger dispersed water droplets and, therefore, higher perceived flavor bursts.
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George W Tholl from Sherwood, OR, age ~59 Get Report