Company Filing History:
Years Active: 1991-1995
Title: The Innovative Contributions of Barry N. Frake
Introduction
Barry N. Frake is a notable inventor based in Northport, NY (US), recognized for his significant contributions to the food industry. With a total of five patents to his name, Frake has focused on developing innovative processes and materials that enhance the quality and health aspects of baked goods and confectionery products.
Latest Patents
Frake's latest patents include a process for preparing baked goods that incorporate fibers and hydrocolloids. He has also developed a low-fat confectionary material and a process for making it. This innovative confectionary chip reduces fat content to below 10% by utilizing a low-fat insoluble, non-gummy food material combined with 40-70% small particle sugar, which is less than 100 microns in size. The formulation requires a sugar to non-gummy food material ratio between 2:1 and 4:1, with moisture levels maintained between 10% to 15%. Hydrated food ingredients are added to retain moisture in a bound state, and additional ingredients such as syrups, milk solids, and starch may also be included. The chips are produced by blending dry ingredients and adding moisture to create a dough, which is then shaped and cut into pieces similar to chocolate chips.
Career Highlights
Frake has made a significant impact in his field through his work at Kraft General Foods, Inc. His innovative approaches have not only advanced product formulations but have also contributed to healthier options in the confectionery market.
Collaborations
Throughout his career, Frake has collaborated with notable coworkers, including Kevin W. Lang and Gregory B. Murphy. These partnerships have fostered a creative environment that has led to the development of groundbreaking food technologies.
Conclusion
Barry N. Frake's contributions to the food industry through his innovative patents and collaborative efforts highlight his role as a key inventor in the field. His work continues to influence the development of healthier and more appealing food products.