Company Filing History:
Years Active: 1991
Title: Innovations by Catherine E Hoyda in Shelf-Stable Food Products
Introduction
Catherine E Hoyda is an accomplished inventor based in Liverpool, NY (US). She has made significant contributions to the field of food technology, particularly in the development of shelf-stable food products. Her innovative approach has led to the creation of a unique method for preparing filled pasta products that can be stored without refrigeration.
Latest Patents
Catherine holds a patent for a "Method of preparing shelf stable, filled dough food products." This invention relates to a shelf-stable filled pasta product and outlines a process for its preparation. The method involves creating a pasta casing from a dough mixture of flour, water, and optionally eggs. A filling material, such as beef, chicken, or cheese, is then placed inside the pasta dough casing. During the drying process, moisture content equilibrates between the pasta and the filling, achieving a final moisture content of about 18-22% by weight and a water activity (A.sub.w) of not more than 0.85. This innovative process results in a filled pasta product with a non-refrigerated shelf life exceeding nine months.
Career Highlights
Catherine is currently associated with Borden, Inc., where she continues to apply her expertise in food technology. Her work has not only advanced the field but has also provided consumers with convenient food options that maintain quality over time.
Collaborations
Catherine has collaborated with notable colleagues, including Yanien Lee and Carleton G Merritt. These partnerships have fostered a creative environment that encourages innovation and the development of new food technologies.
Conclusion
Catherine E Hoyda's contributions to the field of food technology, particularly through her patented method for preparing shelf-stable filled pasta products, highlight her role as a leading inventor. Her work exemplifies the intersection of innovation and practicality in the food industry.