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Shannan E Guck

from Wrightsville, PA
Age ~44
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Also known as:
Shannan Elizabeth Sombers, Shannan E Sombers, Shonnan E Sombers, Courtney Sombers
Phone and address:
6671 Dark Hollow Rd, Longlevel, PA 17368
(717) 875-5393
Related to:
Frank E Sombers, 74Theresa A Mustonen, 68Courtney E Sombers, 39Kelcey D Bowers, 41Courtney D Guck, 46Laurie J Sombers, 70Celine A Guck, 92
Connected to:
Daniel G Guck, 36David R Guck, 46Jeanie Guck, 47Lynette M Guck, 60Mark C Guckel, 50Arlana A Guckenberger, 58Jaime Guckenberger, 38Jeffrey M Gucker, 50Debbie J Guckert, 73Linda J Guckert, 68

Shannan Guck Phones & Addresses

  • 6671 Dark Hollow Rd, Wrightsville, PA 17368 (717) 875-5393
  • Brainerd, MN
  • Ephrata, PA
  • Broomfield, CO
  • Windsor, CO
  • Chanhassen, MN
  • Lafayette, IN
  • Weldona, CO
  • W Lafayette, IN
  • 981 Nantucket St, Windsor, CO 80550

Publications

Us Patents

Protein Hydrolysates And Method Of Making

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US Patent:
20070172579, Jul 26, 2007
Filed:
Jan 4, 2007
Appl. No.:
11/619957
Inventors:
Madison Blanton - Littleton CO, US
Richard Merrill - Highlands Ranch CO, US
Shannan Guck - Windsor CO, US
Assignee:
Leprino Foods Company - Denver CO
International Classification:
C12P 21/06
C07K 1/00
US Classification:
426660000, 530366000, 435068100
Abstract:
Methods of making protein hydrolysates are described. The methods may include the steps of providing a solution comprising protein, and adjusting a pH of the solution to about 10.4 or more to form a basic protein solution. Additional steps may include adding a protease enzyme to the basic protein solution that converts at least a portion of the protein to protein hydrolysates. Protein hydrolysate compositions and water-soluble food additives are also described. The additives may include a mixture of protein hydrolysates formed by protein hydrolysis of a protein substrate. The protein hydrolysates may have an average molecular weight of about 2000 to about 10,000 Daltons.

Method Of Making A Beverage Comprising Fruit And Milk

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US Patent:
20100189855, Jul 29, 2010
Filed:
Sep 11, 2009
Appl. No.:
12/558269
Inventors:
Shannan E. Guck - Windsor CO, US
Assignee:
WhiteWave Services, Inc. - Dallas TX
International Classification:
A23L 2/68
A23L 2/52
A23C 3/02
A23C 3/00
A23L 2/02
US Classification:
426311, 4263302
Abstract:
A method of making a beverage is disclosed. The method comprises mixing water and pectin to form a pectin slurry. Milk is mixed with the pectin slurry. White grape juice concentrate is mixed to the milk and pectin slurry until a stable mixture is achieved. Phosphoric acid is added to reduce the pH level to between approximately 4.8 and approximately 5.2, and citric acid is added to reduce the pH level to between approximately 3.8 and approximately 4.1.
Control profile
Shannan E Guck from Wrightsville, PA, age ~44 Get Report