Carolyn Louise Wilhelm

Title: The Innovative Contributions of Carolyn Louise Wilhelm

Introduction

Carolyn Louise Wilhelm is a notable inventor based in Hackettstown, NJ (US). She has made significant contributions to the field of food science, particularly in the development of innovative processes for creating healthier snack products. With a total of 2 patents, her work has had a lasting impact on the food industry.

Latest Patents

Wilhelm's latest patents include a method of stabilizing graham flour and a cracker produced from said flour. This process involves making reduced fat, low fat, or no-fat graham-based crackers. The method includes treating whole wheat berries with infrared (IR) energy while controlling moisture content and temperature to ensure the flour has excellent shelf-life stability. Additionally, she has developed a rice bran oil antioxidant that stabilizes high linolenic edible oils, making them more resistant to oxidation. This natural stabilized oil is particularly useful as a spray oil for various snack products.

Career Highlights

Throughout her career, Carolyn has worked with prominent companies such as Nabisco, Inc. and Kraft Foods Holdings, Inc. Her experience in these organizations has allowed her to apply her innovative ideas in practical settings, contributing to the development of healthier snack options.

Collaborations

Some of her notable coworkers include James B. Taylor and Thomas M. Richar. Their collaboration has likely fostered an environment of creativity and innovation, leading to the successful development of new food products.

Conclusion

Carolyn Louise Wilhelm's contributions to food science through her patents and career in major food companies highlight her role as an influential inventor. Her innovative methods for creating healthier snack products continue to shape the industry today.