Company Filing History:
Years Active: 2000-2005
Title: Innovations by Ann L Ryan in Food Composition Technology
Introduction
Ann L Ryan is a notable inventor based in Eden Prairie, MN (US), recognized for her contributions to food composition technology. She holds a total of 4 patents that focus on improving gelled food products, particularly those fortified with calcium and utilizing advanced gelling systems.
Latest Patents
Among her latest patents, one includes the development of gel products fortified with calcium. This invention discloses improved, intermediate moisture sweetened gelled food compositions that incorporate calcium phosphate dispersed in oil and/or fat. The gelled compositions consist of about 55 to 85% by weight nutritive carbohydrate sweeteners, sufficient gelling agents to provide a gel strength of about 2-8 kg/cm, and a total calcium content ranging from 50 to 1500 mg/oz. Additionally, the moisture content is maintained between 9 to 20%, along with 0.1% to 5% of an edible fatty triglyceride. The patent also outlines methods for preparing these fruit products, emphasizing the formation of a concentrated slurry of calcium phosphate.
Another significant patent involves gel products with carrageenan. This invention describes improved gelled food compositions that include about 55 to 85% by weight nutritive carbohydrate sweeteners and a gelling system that provides a gel strength of about 1-8 kg/cm. The gelling system comprises high methoxyl pectin and kappa carrageenan, allowing for high solids levels while maintaining low viscosity at elevated temperatures. The preparation methods for these gelled products involve forming a hot fluid high solids gellable slurry, which is then molded and cured to create gelled food products.
Career Highlights
Ann L Ryan is currently employed at General Mills, Inc., where she continues to innovate in the field of food technology. Her work has significantly impacted the development of healthier and more versatile food products.
Collaborations
Throughout her career, Ann has collaborated with notable colleagues, including Daniel L Gordon and Soumya Roy, contributing to the advancement of food composition technologies.
Conclusion
Ann L Ryan's innovative work in food composition technology has led to significant advancements in gelled food products, particularly those fortified with calcium. Her patents reflect a commitment to improving food quality and nutrition, making her a valuable contributor to the field.