Alfred C Glatz

Title: The Innovations of Alfred C Glatz

Introduction

Alfred C Glatz is a notable inventor based in Stamford, CT (US). He has made significant contributions to the field of food science, particularly in the development of innovative chocolate products. With a total of 5 patents to his name, Glatz has demonstrated a commitment to enhancing the quality and characteristics of food products.

Latest Patents

Glatz's latest patents include a groundbreaking chocolate product containing a dipeptide-cocoa butter composition. This invention discloses a composition that modifies the physical characteristics of a lipid, utilizing a hydrated, crystalline dipeptide sweetener and cocoa butter as the lipid source. This innovative approach allows for the production of a non-waxy, no-melt chocolate. Another significant patent involves a method for making a low-calorie dipeptide sweetening composition. This method produces readily soluble sweetening compositions by co-drying solutions at a pH between about 9.0 and about 10.0, which include an edible bulking agent, a dipeptide sweetening compound, and an alkalizing agent.

Career Highlights

Glatz has had a distinguished career at General Foods Limited, where he has been instrumental in developing new food products. His work has not only advanced the company's product line but has also contributed to the broader field of food technology.

Collaborations

Throughout his career, Glatz has collaborated with notable colleagues, including Gerald S Wasserman and John R Frost. These partnerships have fostered innovation and creativity in their respective projects.

Conclusion

Alfred C Glatz's contributions to the field of food science, particularly in chocolate innovation, highlight his role as a significant inventor. His patents reflect a dedication to improving food products and enhancing consumer experiences.