Charles C Epperson

Title: Innovations of Charles C Epperson in Whole Grain Flour Production

Introduction

Charles C Epperson is an accomplished inventor based in Perrysburg, OH (US). He has made significant contributions to the field of food science, particularly in the production of stabilized whole grain flour. His innovative approach has the potential to enhance the quality and shelf life of baked goods.

Latest Patents

Epperson holds a patent for the "Production of stabilized whole grain flour and products thereof." This patent describes a method for producing a stabilized bran component and a stabilized whole grain flour. The process involves grinding or milling a bran-enriched coarse fraction to reduce grittiness while preserving the integrity of the starch. The stabilization process includes heating to reduce lipase and lipoxygenase activity, which helps retain high levels of natural antioxidants and vitamins. This method also minimizes acrylamide formation, making the flour suitable for various baked goods.

Career Highlights

Epperson is associated with Kraft Foods Global Brands LLC, where he has applied his expertise in food technology. His work has contributed to the development of products that meet consumer demands for healthier and more stable food options. His innovative techniques have paved the way for advancements in the food industry.

Collaborations

Epperson has collaborated with notable colleagues, including Lynn C Haynes and Harry Levine. These partnerships have fostered a creative environment that encourages the exchange of ideas and the development of new technologies in food production.

Conclusion

Charles C Epperson's contributions to the field of food science, particularly in the production of stabilized whole grain flour, demonstrate his commitment to innovation. His work not only enhances the quality of baked goods but also addresses consumer health concerns. Epperson's achievements reflect the importance of research and development in creating better food products for the market.