Alan C Hamann

Title: Innovations by Alan C. Hamann

Introduction

Alan C. Hamann is a notable inventor based in Northbrook, IL (US). He has made significant contributions to the field of food science, particularly in the development of low-fat cheese products. With a total of 2 patents to his name, his work has had a meaningful impact on the food industry.

Latest Patents

Hamann's latest patents include a "Low fat processed cheese product having fat-mimetic properties" and "Substantially fat-free cheese slice products and methods for manufacturing such products, comprising less than about 1.67 weight percent fat." Additionally, he has developed a process for making a non-fat natural cheese. This invention involves using a first liquid non-fat milk solids substrate, which is created by acidifying a non-fat milk solids source, such as skim milk, to a pH below the isoelectric point. The method includes blending the acidified non-fat milk solids with gum and subjecting it to high-pressure homogenization to create a dispersion of the gum in the casein of the non-fat milk solids source.

Career Highlights

Alan C. Hamann is associated with Kraft General Foods, Inc., where he has been able to apply his innovative ideas in food technology. His work has contributed to the advancement of healthier cheese alternatives, catering to the growing demand for low-fat food products.

Collaborations

Throughout his career, Hamann has collaborated with notable colleagues, including Alice A. Heth and Brian C. Davison. These collaborations have likely enriched his research and development efforts in the food industry.

Conclusion

Alan C. Hamann's contributions to the field of food science, particularly in low-fat cheese products, demonstrate his innovative spirit and commitment to healthier food options. His patents reflect a dedication to improving food technology and meeting consumer needs.