This inventor holds 2 USPTO granted patents. Top assignee: Kraft General Foods, Inc.. Active years: 1994.
Company Filing History:
Years Active: 1994
Title: The Innovations of Anne M Addesso
Introduction
Anne M Addesso is a notable inventor based in Ringwood, NJ (US). She has made significant contributions to the field of food technology, particularly in the development of yeast-leavened dough crusts and gelatin dessert mixes. With a total of 2 patents, her work has had a meaningful impact on food preparation processes.
Latest Patents
One of her latest patents is titled "Preparation of yeast-leavened dough crusts." This innovative process improves the preparation of thin, yeast-leavened dough crusts, resulting in products that are less fragile. The method involves preparing a dough that includes an antimycotic, holding it at a low temperature to develop the dough while maintaining good forming characteristics, and then dividing it into weighed pieces. The dough pieces are proofed and pressed between differentially-heated platens to create a flat dough preform, enhancing its quality. The final product is baked and packaged in a heat-sealed plastic covering.
Another significant patent is for "Gelatin gels and powdered mixes therefor." This invention focuses on fruit-flavored, powdered gelatin dessert mixes that achieve a relatively high pH of at least 4.15 while maintaining a desirable sour taste. The mix includes adipic acid and fumaric and/or citric acid in a specific weight ratio, along with soluble sodium and citrate buffer salts, ensuring a balanced formulation.
Career Highlights
Anne M Addesso has worked with Kraft General Foods, Inc., where she has been able to apply her innovative ideas in food technology. Her contributions have not only advanced product quality but have also enhanced consumer experiences with food products.
Collaborations
Throughout her career, Anne has collaborated with notable colleagues such as Robert W Wood and Thomas D Lee. These partnerships have likely contributed to her success and the development of her patents.
Conclusion
Anne M Addesso's work exemplifies the spirit of innovation in the food industry. Her patents reflect her commitment to improving food preparation processes and enhancing product quality. Her contributions continue to influence the field and inspire future innovations.