Company Filing History:
Years Active: 2004
Title: Catherine Marie Russe: Innovator in Nutritional Science
Introduction
Catherine Marie Russe is a notable inventor based in Lincolnwood, IL (US). She has made significant contributions to the field of nutritional science through her innovative work in food composition. Her dedication to enhancing the nutritional value of food products has led to the development of a unique patent.
Latest Patents
Catherine holds a patent for a balanced food powder composition. This composition includes at least one fat or oil source, at least one carbohydrate source, and at least one protein source. The formulation is designed to supplement the nutritional value of food without significantly altering its taste. The energetic amounts of protein, oil, and carbohydrates are carefully balanced, with protein comprising between about 20% and 30%, oil between about 40% and 50%, and carbohydrates between about 25% and 35%. The carbohydrate source can be maltodextrin, while the fat or oil source may include canola oil and/or milk fat. The protein source can consist of whey protein, casein, a casein salt, or a mixture thereof. The preparation process involves admixing the ingredients with water, heating and homogenizing the mixture, and then spray drying it into a powder. An emulsifier can also be added to enhance the composition.
Career Highlights
Catherine is currently associated with Nestec S.A., where she continues to innovate in the field of food science. Her work focuses on creating products that meet the nutritional needs of consumers while maintaining palatability.
Collaborations
Catherine collaborates with talented individuals such as Martinas Jurgis Kuslys and Steven Soon-Young Kwon. Their combined expertise contributes to the advancement of nutritional innovations within their organization.
Conclusion
Catherine Marie Russe's contributions to the field of nutritional science through her patented food powder composition exemplify her commitment to improving food quality. Her work not only enhances nutritional value but also ensures that taste remains a priority.