Company Filing History:
Years Active: 1976-1985
Title: The Innovative Contributions of Cecilia Gilmore
Introduction
Cecilia Gilmore is a notable inventor based in Strongsville, Ohio, who has made significant contributions to the field of food science. With a total of eight patents to her name, she has developed innovative products that enhance culinary experiences. Her work primarily focuses on creating non-dairy alternatives that mimic traditional dairy products.
Latest Patents
Among her latest inventions is the "Imitation Buttermilk Dry Blend Suitable for Reconstitution with Milk." This non-dairy, fat-free dry blend is designed to provide an imitation buttermilk product that closely resembles the color, flavor, consistency, and texture of cultured buttermilk. The blend includes essential ingredients such as maltodextrin, a milk-soluble hydrocolloid gum, and a food-grade acid, ensuring a stable product upon reconstitution with milk. Another significant patent is the "Imitation Sour Cream Dry Blend Reconstitutable with Milk." This product serves as a non-dairy alternative to sour cream, making it ideal for recipes that require sour cream, such as baked goods and beef stroganoff. The blend consists of a spray-dried coffee whitener formulation, pregelatinized starch, and a milk-soluble hydrocolloid gum, providing a similar taste and texture to natural sour cream.
Career Highlights
Cecilia works at SCM Corporation, where she continues to innovate and develop new products. Her dedication to creating high-quality food alternatives has positioned her as a leader in her field. With her extensive knowledge and experience, she has successfully contributed to the advancement of non-dairy food products.
Collaborations
Cecilia collaborates with talented individuals such as Donald E. Miller and Richard J. Zielinski, who share her passion for innovation in food science. Their teamwork has led to the successful development of various products that cater to the growing demand for non-dairy alternatives.
Conclusion
Cecilia Gilmore's contributions to the field of food science through her innovative patents demonstrate her commitment to enhancing culinary experiences with non-dairy products. Her work not only provides alternatives for those with dietary restrictions but also showcases the potential for creativity in food innovation.