Bryan L Madison is a notable inventor based in Cincinnati, OH (US). He has made significant contributions to the field of food science, particularly in the development of sucrose fatty acid esters. With a total of 5 patents to his name, Madison's work has the potential to impact various food products positively.

Latest Patents

Madison's latest patents include innovative compositions for shortenings and margarines. One of his inventions focuses on intermediate melting sucrose fatty acid ester compositions that enable rapid crystallization from a melted state. This invention comprises 60% to 97% by weight of these esters and 3% to 40% hardstock triglycerides or polyol fatty acid esters. The rapid crystallization is particularly useful in preventing anal leakage and improving the stability of food products during distribution.

Another significant patent involves a cocoa butter substitute made from sucrose fatty acid esters. This substitute is designed to mimic the desirable melting properties of natural cocoa butter while being noncaloric and less expensive. The composition includes a specific fatty acid profile, ensuring that it meets the needs of various food applications.

Career Highlights

Bryan L Madison is currently employed at The Procter & Gamble Company, where he continues to innovate in the field of food science. His work has garnered attention for its practical applications in consumer products, particularly in the food industry.

Collaborations

Madison has collaborated with notable colleagues, including John M Corkill and Michael E Burns. These partnerships have likely contributed to the success of his innovative projects and patents.

Conclusion

Bryan L Madison's contributions to food science through his patents demonstrate his commitment to innovation and improvement in consumer products. His work continues to influence the industry positively, showcasing the importance of research and development in creating effective food solutions.