Charles E Lambert

Title: The Innovations of Charles E Lambert

Introduction

Charles E Lambert is an accomplished inventor based in Dobbs Ferry, NY (US). He is known for his significant contribution to the field of food science, particularly through his innovative patent related to pectin compositions. His work has had a notable impact on the food industry, enhancing the quality and texture of various food products.

Latest Patents

Charles E Lambert holds a patent for a "Quick-set low methoxyl pectin composition." This invention involves a cold water-soluble quick-setting low methoxyl pectin dry mix composition. The composition is designed to provide smooth, continuous, and uniform gels with excellent texture and mouth-feel characteristics. It is prepared by combining low methoxyl pectin, which has been co-dried with a protective amount of buffer and a solubilizing amount of sugar. Additionally, it includes a slowly soluble calcium ion source sufficient for gel formation and a slowly dissolving edible acid to achieve a final pH of about 3.5 to 4.5 upon dissolution in water.

Career Highlights

Charles E Lambert has made significant strides in his career, working with General Foods Limited. His expertise in food science and innovation has allowed him to develop products that meet consumer needs and enhance food quality. His dedication to research and development has positioned him as a valuable asset in the industry.

Collaborations

Throughout his career, Charles has collaborated with notable colleagues, including Richard Alan Williams and Michael T McGuire. These partnerships have fostered a creative environment that encourages innovation and the development of new ideas in food technology.

Conclusion

Charles E Lambert's contributions to the field of food science through his innovative patent demonstrate his commitment to enhancing food quality and texture. His work continues to influence the industry, showcasing the importance of innovation in creating better food products.