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Gary H Kestenbaum

from Norton, MA
Age ~72
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Also known as:
Gary N Kestenbaum, Gary S Kestenbaum, Gary H Aum, Gerry H Kestenbaum, Kestenbaum H Gary, Gary Kastenbaum, Gary N
Related to:
Richard Scott Mason, 42
Connected to:
Amy W Kestenbaum, 51Brian D Kesten, 36David K Kestenbaum, 52Dov Kesten, 40Evan Kestenberg, 46Gregory W Kestenbaum, 34Jonathan S Kestenbaum, 46Laura M Kestenbaum, 43Patricia Kesten, 48Richard A Kestenbaum, 67

Gary Kestenbaum Phones & Addresses

  • Norton, MA
  • 16 Jackson St, Highland Mills, NY 10930 (845) 928-3994
  • 555 Broadway, Tarrytown, NY 10591
  • 8 Kim Ct, Jackson, NJ 08527
  • 16 Jackson St, Highland Mills, NY 10930

Work

Position: Professional/Technical

Education

Degree: High school graduate or higher

Business Records

Name / Title
Company / Classification
Phones & Addresses
Gary H. Kestenbaum
GARY H. KESTENBAUM PACKAGING CONSULTANT, INC
16 Jackson St, Highland Mills, NY 10930

Publications

Us Patents

High Molecular Weight Gallotannins As A Stain-Inhibiting Agent For Food Dyes

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US Patent:
56395000, Jun 17, 1997
Filed:
May 27, 1993
Appl. No.:
8/068361
Inventors:
Robert W. Fusi - Stockton NJ
Gary H. Kestenbaum - Highland Mills NY
Sigmund L. Klug - Monroe NY
Assignee:
Kraft Foods, Inc. - Northfield IL
International Classification:
A23L 127
A23L 1275
US Classification:
426540
Abstract:
Selected high molecular weight gallotannins are incorporated into FD&C dye-containing foodstuffs to prevent staining of polymeric substrates such as wool or nylon rugs and clothing. Gallotannins from sumac leaves and Chinese nut galls are effective at levels of 50 ppm or below.

High Molecular Weight Gallotannins As A Stain-Inhibiting Agent For Food Dyes

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US Patent:
55715516, Nov 5, 1996
Filed:
Feb 23, 1994
Appl. No.:
8/200797
Inventors:
Robert W. Fusi - Stockton NJ
Gary H. Kestenbaum - Highland Mills NY
Sigmund L. Klug - Monroe NY
Assignee:
Kraft Foods, Inc. - Northfield IL
International Classification:
A23L 127
A23L 1275
US Classification:
426540
Abstract:
Selected high molecular weight gallotannins are incorporated into FD&C dye-containing foodstuffs to prevent staining of polymeric substrates such as wool or nylon rugs and clothing. Gallotannins from sumac leaves and Chinese nut galls are effective at levels of 50 ppm or below. This invention is useful in foodstuffs which are not subject to oxidation.
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Gary H Kestenbaum from Norton, MA, age ~72 Get Report