This inventor holds 3 USPTO granted patents. Top assignees: General Foods Limited, Hercules Corporation. Active years: 1982-1994.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile
Company Filing History:
Years Active: 1982-1994
Title: The Innovative Contributions of Andrew C. Hoefler
Introduction
Andrew C. Hoefler is a notable inventor based in Warwick, NY (US). He has made significant contributions to the field of food science, particularly in the development of fat substitutes and stabilized dressing products. With a total of 3 patents, his work has had a meaningful impact on food formulation and preservation.
Latest Patents
One of Hoefler's latest patents is a fat substitute that comprises a composition of elongated, irregularly shaped carbohydrate gel particles. These particles have a longest axial dimension of up to 250 microns, with a mean volume diameter ranging from about 10 microns to about 100 microns. The particles are in a hydrated state, providing the smooth organoleptic character of an oil emulsion. This innovative fat simulating product can be used to replace all or a portion of the fat and/or oil in various food products.
Another significant patent involves stabilized dressing products that are bacteriologically stable at room temperature. These products possess a pH of at least 4.2 and are prepared using a relatively low level of acetic acid combined with soluble buffering salts such as sodium acetate and/or sodium citrate. The acetic acid level in the dressing product ranges from about 0.2% to 4.0% by weight of the aqueous phase, while the buffer salt level is from about 0.4% to 3.0% by weight of the aqueous phase.
Career Highlights
Throughout his career, Andrew C. Hoefler has worked with prominent companies such as General Foods Limited and Hercules Corporation. His experience in these organizations has contributed to his expertise in food science and innovation.
Collaborations
Hoefler has collaborated with notable individuals in his field, including Robert W. Wood and Julia A. Sleap. These collaborations have likely enriched his work and expanded the scope of his inventions.
Conclusion
Andrew C. Hoefler's innovative contributions to food science, particularly through his patents on fat substitutes and stabilized dressing products, demonstrate his commitment to enhancing food quality and safety. His work continues to influence the industry and pave the way for future advancements.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile