Carolyn J Hamdan

Title: The Innovative Contributions of Carolyn J Hamdan

Introduction

Carolyn J Hamdan is a notable inventor based in Decatur, IL (US). She has made significant contributions to the field of food science, particularly in the development of reduced fat food formulations. Her innovative approach has led to advancements that benefit both manufacturers and consumers seeking healthier food options.

Latest Patents

Hamdan holds a patent for a "Method of preparing reduced fat foods." This patent describes a food formulation that incorporates a fragmented, amylopectin starch hydrolysate as a substitute for a substantial portion of fat and/or oil. The formulation is designed to create an aqueous dispersion that exhibits a yield stress ranging from about 100 to about 1,500 pascals. This method is applicable to various food products, including margarine, salad dressings, frostings, and frozen novelties.

Career Highlights

Throughout her career, Carolyn J Hamdan has been associated with A E Staley Manufacturing Company, where she has applied her expertise in food formulation. Her work has not only contributed to the company's product offerings but has also positioned her as a leader in the field of food innovation.

Collaborations

Hamdan has collaborated with several colleagues, including Ruth G Chiou and Cheryl C Brown. These partnerships have fostered a creative environment that encourages the development of new ideas and solutions in food technology.

Conclusion

Carolyn J Hamdan's contributions to the field of food science exemplify the impact of innovative thinking in creating healthier food options. Her patent for reduced fat food formulations showcases her commitment to improving food quality and consumer health.