Bruce P Wasserman

Title: Bruce P Wasserman: Innovator in Food Technology

Introduction

Bruce P Wasserman is a notable inventor based in Belle Mead, NJ (US). He has made significant contributions to the field of food technology, particularly in the development of fat substitute compositions. His innovative work has led to the creation of a patent that addresses the need for healthier food alternatives.

Latest Patents

Wasserman holds a patent for "Heat stable fat substitute compositions and process." This invention provides fat substitute compositions that are stable at temperatures typically used in food preparation, such as about 350°F. The compositions are designed in the form of water-insoluble microparticles and are derived from orally ingestible proteins. Additionally, the patent outlines processes for the use and manufacture of these microparticle compositions.

Career Highlights

Bruce P Wasserman is affiliated with Rutgers, The State University of New Jersey, where he continues to engage in research and development in food technology. His work has been instrumental in advancing the understanding and application of fat substitutes in the food industry.

Collaborations

Wasserman has collaborated with notable colleagues, including George Strauss and Suzanne M Gibson. These partnerships have contributed to the success and impact of his research in the field.

Conclusion

In summary, Bruce P Wasserman is a distinguished inventor whose work in developing heat stable fat substitute compositions has made a significant impact on food technology. His contributions continue to influence healthier food options in the industry.