Carol J Xenides

Title: Carol J Xenides: Innovator in Food Additives

Introduction

Carol J Xenides is a notable inventor based in Indianapolis, IN (US). She has made significant contributions to the field of food science, particularly in the development of high-fiber additives derived from cereal by-products. With a total of 3 patents to her name, her work has the potential to enhance the nutritional value of various food products.

Latest Patents

One of her latest patents is for a milled cereal by-product that serves as an additive for increasing total dietary fiber. This invention provides a high-fiber additive composition that enhances the fiber content of a variety of products, including flour, yogurts, beverages, baking items, snack foods such as pretzels, cereal products like breakfast cereals, and even salsa. The additive is derived from a high-fiber, low-starch source of plant material.

Another significant patent is for a process of preparing aspirated bran as a flour additive. This invention offers an additive composition made from milled cereal by-products, aimed at enhancing the strength and stability of food products. The composition includes a cooked cereal by-product that contains gelatinized edible starch. When added to masa or other cereal grain flour or dough at a level of at least about 0.5 weight percent, this additive is effective in increasing the strength and shelf life of food products made from the additive and flour.

Career Highlights

Carol J Xenides is currently employed at Cargill Inc., where she continues to innovate in the field of food additives. Her work focuses on improving the nutritional quality of food products, making them healthier for consumers.

Collaborations

Throughout her career, Carol has collaborated with several professionals, including Rita M Delrue and Mark D Burianek. These collaborations have contributed to her success and the advancement of her inventions.

Conclusion

Carol J Xenides is a pioneering inventor whose work in food additives has the potential to significantly impact the food industry. Her innovative patents reflect her commitment to enhancing the nutritional value of everyday products.