Brian Lloyd

Title: Innovations by Inventor Brian Lloyd

Introduction

Brian Lloyd is an accomplished inventor based in Raleigh, NC. He has made significant contributions to the field of food technology, particularly in the development of innovative food preparation methods and products. With a total of 2 patents, his work reflects a commitment to enhancing culinary experiences.

Latest Patents

One of Brian Lloyd's latest patents is for a chocolate-coated beverage creamer. This invention is designed to add a creamer base to hot beverages such as coffee or tea. The product features a center core made of a creamer base, which includes a high-intensity sweetener and a humectant, encapsulated by an outer chocolate coating. The chocolate is formulated to contain no more than 10 percent cocoa butter and at least 20 percent vegetable oil, with a softening point of at least 100°F. Additionally, the design includes an elongate stirring member that connects to the outer coating.

Another notable patent is for dynamic radiant food preparation methods and systems. This invention involves a continuous oven that heats food products through a two-zone system. The first heating zone utilizes surface-browning infrared emitters to create a crust matrix on the outer surface of the food, while the second zone employs interior-heating infrared emitters to ensure the product is heated thoroughly. This innovative approach can produce food items that closely resemble those that are immersion-fried.

Career Highlights

Brian Lloyd is affiliated with North Carolina State University, where he continues to engage in research and development in food technology. His work not only contributes to academic knowledge but also has practical applications in the food industry.

Collaborations

Throughout his career, Brian has collaborated with notable colleagues such as Brian Farkas and Kevin Keener. These partnerships have fostered a creative environment that encourages innovation and the sharing of ideas.

Conclusion

Brian Lloyd's contributions to food technology through his patents demonstrate his innovative spirit and dedication to improving culinary experiences. His work at North Carolina State University and collaborations with fellow researchers further enhance the impact of his inventions.