Alan Wohlman

Title: Innovations by Alan Wohlman

Introduction

Alan Wohlman is an accomplished inventor based in Richardson, TX (US). He has made significant contributions to the food industry through his innovative methods and processes. With a total of 2 patents, Wohlman has focused on enhancing the quality and stability of fried food products.

Latest Patents

Wohlman's latest patents include a method for frying foods and fried food products. This method counteracts the development of light-induced, undesirable organoleptic characteristics in oil-absorbing foods, particularly farinaceous snack foods fried in cottonseed oil. The process involves frying the food in cottonseed oil from which cyclopropenoid fatty acids have been extensively removed. Additionally, he has developed a process for preparing blister-inhibited potato chips. This innovation allows for potato chips that are inhibited against blister formation during frying by incorporating a small, but limited, amount of very dilute calcium, such as calcium chloride, in the potato slices prior to frying.

Career Highlights

Wohlman is currently employed at Frito-Lay, Inc., where he continues to apply his expertise in food technology. His work has contributed to the development of high-quality snack foods that meet consumer demands for taste and texture.

Collaborations

Throughout his career, Wohlman has collaborated with notable colleagues, including Lucy L Fan and Michael Grant Topor. These partnerships have fostered a creative environment that encourages innovation and the sharing of ideas.

Conclusion

Alan Wohlman is a notable inventor whose work in the food industry has led to significant advancements in frying methods and snack food quality. His contributions continue to impact the way we enjoy fried foods today.