Company Filing History:
Years Active: 2012-2013
Title: Innovations of C William Epperson in Whole Grain Wheat Flour Production
Introduction
C William Epperson is an accomplished inventor based in Perrysburg, OH (US). He holds two patents that focus on the production of stabilized whole grain wheat flour and its components. His work has significantly contributed to the food industry, particularly in enhancing the quality and shelf life of baked goods.
Latest Patents
Epperson's latest patents revolve around the production of stabilized whole grain wheat flour and products derived from it. He has developed a method for producing a stabilized bran component by grinding or milling a bran-enriched coarse fraction. This process reduces the grittiness of the coarse fraction without damaging the starch. The coarse fraction is then stabilized through heating, which minimizes lipase and lipoxygenase activity while preserving high levels of natural antioxidants and vitamins. This innovative approach avoids substantial acrylamide formation during stabilization. The resulting stabilized whole grain wheat flour exhibits an extended shelf life and is ideal for making baked goods, such as cookies, that have a desirable oven spread and a non-gritty mouthfeel.
Career Highlights
Throughout his career, Epperson has worked with notable companies, including Kraft Foods Global Brands LLC and Intercontinental Great Brands LLC. His experience in these organizations has allowed him to apply his innovative ideas in practical settings, contributing to advancements in food technology.
Collaborations
Epperson has collaborated with several professionals in his field, including Lynn C Haynes and Harry Levine. These collaborations have likely enriched his work and led to further innovations in the production of stabilized wheat products.
Conclusion
C William Epperson's contributions to the field of food technology through his patents on stabilized whole grain wheat flour have made a significant impact on the industry. His innovative methods enhance the quality and shelf life of baked goods, showcasing the importance of research and development in food production.