Barbara J Timm-Brock

Title: Innovations of Barbara J Timm-Brock

Introduction

Barbara J Timm-Brock is an accomplished inventor based in Shoreview, MN (US). She has made significant contributions to the field of food technology, particularly in the development of sealants for baked products. With a total of 2 patents, her work has garnered attention for its innovative approach to enhancing the quality and shelf life of baked goods.

Latest Patents

Barbara's latest patents focus on a sealant for baked products that effectively reduces moisture migration. This sealant comprises 40-72% sucrose by weight, 8-30% starch hydrolysate with a DE of 38 or less, and 20-30% water by weight. Notably, 70-80% of the barrier is made up of solids. The method for producing this sealant is also disclosed, showcasing her commitment to advancing food preservation techniques.

Career Highlights

Barbara is currently associated with The Pillsbury Company, where she applies her expertise in food science and innovation. Her role at the company allows her to work on projects that align with her passion for improving food products.

Collaborations

Throughout her career, Barbara has collaborated with notable colleagues such as Victor T Huang and Rhonda S Sward. These partnerships have contributed to her success and the advancement of her projects.

Conclusion

Barbara J Timm-Brock's contributions to the field of food technology through her innovative sealants for baked products highlight her role as a leading inventor. Her work not only enhances the quality of baked goods but also demonstrates the importance of innovation in the food industry.