Arthur H Cohee

Title: Arthur H Cohee: Innovator in Food Technology

Introduction

Arthur H Cohee is a notable inventor based in Ridgely, MD (US). He has made significant contributions to the field of food technology, holding a total of 2 patents. His innovative approaches have led to advancements in food processing techniques, particularly in the areas of instant rice and emulsification systems.

Latest Patents

Cohee's latest patents include a method for reducing pour-off in instant rice products. This invention involves coating cooked rice with instant rice fines prior to drying, which helps minimize waste during preparation. The instant rice fines used have a specific granulation and are applied in amounts up to 2% by weight of the instant rice. Another significant patent is an emulsification system designed for creamy food products. This system utilizes a dry mix containing Polysorbate 60, xanthan gum, and lecithin to create a stable oil-in-water emulsion. The method requires less shaking compared to traditional emulsification systems, making it more efficient for producing creamy textures in food.

Career Highlights

Arthur H Cohee has worked with General Foods Limited, where he has applied his expertise in food technology to develop innovative products. His work has contributed to the company's reputation for quality and innovation in the food industry.

Collaborations

Cohee has collaborated with notable colleagues such as Jeffrey M Schweid and Anthony F Dec. These partnerships have fostered a creative environment that encourages the development of new ideas and solutions in food technology.

Conclusion

Arthur H Cohee's contributions to food technology through his patents and collaborations highlight his role as an innovator in the industry. His work continues to influence the way food products are developed and processed, ensuring a lasting impact on the field.