Antoine F Coutant

Title: The Innovations of Antoine F Coutant

Introduction

Antoine F Coutant is a notable inventor based in Jersey City, NJ (US). He has made significant contributions to the field of food science, particularly in the development of innovative dairy products. With a total of 2 patents, Coutant's work has had a meaningful impact on the industry.

Latest Patents

Coutant's latest patents include groundbreaking advancements in dairy product formulations. One of his patents focuses on "Inlaid dairy products and processes," where a composite milk product is created by mixing particles of a gel containing xanthan and locust bean gums to simulate the texture of gelatin. Another patent, titled "Tricalcium phosphate to generate smoothness and opaqueness in reduced," describes a low-fat emulsion-simulating food product that incorporates tricalcium phosphate to enhance the smoothness and opaqueness of the food, while also reducing gloppiness in products containing gum, especially xanthan.

Career Highlights

Coutant has worked with Rhone Poulenc Specialty Chemicals Co., where he has been able to apply his innovative ideas in a practical setting. His expertise in food science has allowed him to contribute to the development of new products that meet consumer demands for healthier options.

Collaborations

Throughout his career, Coutant has collaborated with talented individuals such as Jeanette Lawrence and Frederick Swayhoover. These partnerships have fostered a creative environment that encourages the exchange of ideas and the development of innovative solutions in food technology.

Conclusion

Antoine F Coutant's contributions to the field of food science through his patents and collaborations highlight his role as a significant inventor. His work continues to influence the industry, paving the way for future innovations in dairy products.