Charles W Epperson

Title: The Innovations of Charles W. Epperson

Introduction

Charles W. Epperson is an accomplished inventor based in Perrysburg, Ohio. He is known for his significant contributions to the food industry, particularly in the production of stabilized whole grain flour. His innovative approach has led to advancements that enhance the quality and shelf life of flour products.

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 coarse fraction is stabilized through heating, which reduces lipase and lipoxygenase activity without causing substantial gelatinization of the starch. This method retains high levels of natural antioxidants and vitamins while minimizing acrylamide formation. The resulting stabilized whole grain flours and bran components exhibit extended shelf life and are suitable for making baked goods with desirable characteristics.

Career Highlights

Epperson is associated with Kraft Foods Global Brands LLC, where he has applied his expertise in food science and technology. His work has contributed to the development of innovative food products that meet consumer demands for quality and health.

Collaborations

Epperson has collaborated with notable colleagues, including Lynn C. Haynes and Harry Levine, to further enhance the research and development of food products.

Conclusion

Charles W. Epperson's innovative work in the field of food science has led to significant advancements in the production of stabilized whole grain flour. His contributions continue to impact the food industry positively.