Kevin Faughnan resumes & CV records
Resumes
Photographer And Videographer
Location:
Somerset, NJ
Industry:
Photography
Kevin T Faughnan, 6926 Willocks Cir, East Millstone, NJ 08873
Kevin Faughnan Phones & Addresses
26 Willocks Cir, Somerset, NJ 08873
376 Hawkshead Way, Somerset, NJ 08873
85 Westfield Ave, Elizabeth, NJ 07208
Mentions for Kevin T Faughnan
Publications & IP owners
Us Patents
Nut Creme
US Patent:
2006004, Mar 2, 2006
Filed:
Aug 27, 2004
Appl. No.:
10/928819
Inventors:
Alan Slesinski - Denville NJ, US
Earl Eichelberger - Warwick NY, US
Kevin Faughnan - Somerset NJ, US
Earl Eichelberger - Warwick NY, US
Kevin Faughnan - Somerset NJ, US
International Classification:
A23L 1/36
US Classification:
426093000
Abstract:
A peanut crème which can be used to produce a snack or other food bar which includes at least two filling layers directly adjacent each other. When a layer of the peanut creme of the invention is deposited, it sets up quickly permitting the deposit of an additional layer thereon without impairing the texture of either layer. The result is a bar having a texture similar to that of peanut butter, in contrast to most previous bars which have lacked the organoleptic impact of peanut butter. The peanut creme is readily processable and physically stable. While the peanut creme layer sets up firmly when deposited in the molten state, it yields a desirable creamy texture in the final product.
Food Bar
US Patent:
2006004, Mar 2, 2006
Filed:
Aug 27, 2004
Appl. No.:
10/928811
Inventors:
Alan Slesinski - Denville NJ, US
Earl Eichelberger - Warwick NY, US
Kevin Faughnan - Somerset NJ, US
Earl Eichelberger - Warwick NY, US
Kevin Faughnan - Somerset NJ, US
International Classification:
A23L 1/36
US Classification:
426093000
Abstract:
A snack or other food bar which includes at least two filling layers directly adjacent each other. Preferably one or more of the filling layers comprise a peanut creme specially adapted to the invention. When a layer of the peanut creme of the invention is deposited, it sets up quickly permitting the deposit of an additional layer thereon without impairing the texture of either layer. The result is a bar having a texture similar to that of peanut butter, in contrast to most previous bars which have lacked the organoleptic impact of peanut butter. The peanut creme is readily processable and physically stable. While the peanut creme layer sets up firmly when deposited in the molten state, it yields a desirable creamy texture in the final product
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