Charles Rupert Brown

Title: The Innovative Contributions of Charles Rupert Brown

Introduction

Charles Rupert Brown is a notable inventor based in Shambrook, GB. He has made significant contributions to the field of food science, particularly in the development of low-fat food emulsions. His innovative approach has led to advancements that enhance flavor release in food products.

Latest Patents

One of Charles Rupert Brown's key patents is titled "Low-fat food emulsions having controlled flavor release and processes therefor." This patent describes low-fat food emulsions that consist of a continuous aqueous phase and a dispersed phase containing fat particles, gel particles, and fat-soluble flavor molecules. Notably, substantially all of the fat particles are located within the gel particles, and at least 35 w. % of the flavor molecules are situated in a plurality of the gel particles. The design allows for a delayed and controlled release of flavor molecules from the emulsion, which mimics the taste and mouthfeel of a full-fat emulsion.

Career Highlights

Charles Rupert Brown is associated with Lipton, a division of Conopco, Inc. His work at Lipton has allowed him to explore innovative solutions in food technology, particularly in creating healthier food options without compromising on taste.

Collaborations

Throughout his career, Charles has collaborated with talented individuals such as Ingrid Anne Appleqvist and Jennifer Elizabeth Homan. These collaborations have fostered a creative environment that encourages the development of groundbreaking food products.

Conclusion

Charles Rupert Brown's contributions to food science, particularly through his patent on low-fat food emulsions, demonstrate his commitment to innovation in the industry. His work continues to influence the way we think about flavor and health in food products.