Cheryl A Doherty

Title: Innovations in Low-Fat Confectionery by Cheryl A Doherty

Introduction

Cheryl A Doherty is an accomplished inventor based in Hummelstown, PA (US). She has made significant contributions to the field of food science, particularly in the development of low-fat confectionery products. Her innovative approach combines the use of hydrocolloids to create healthier alternatives without compromising taste.

Latest Patents

Cheryl holds a patent for the "Use of hydrocolloids for formulating and processing of low fat low water." This patent describes a method for preparing a low or no-fat confection that contains 80% soluble solids, with at least 70% of those solids being carbohydrates. The process involves cooking a mixture of carbohydrates, a cationic reactive and thermosensitive hydrocolloid, and an edible cation-containing material. The mixture is then cooled to form a solid confection with specific water activity and pH levels.

Career Highlights

Cheryl A Doherty is associated with Hershey Foods Corporation, where she applies her expertise in food formulation and processing. Her work has contributed to the development of innovative products that cater to health-conscious consumers.

Collaborations

Cheryl collaborates with her coworker, Philip C Ward, to further enhance the research and development of confectionery products. Their combined efforts aim to push the boundaries of what is possible in low-fat and low-water formulations.

Conclusion

Cheryl A Doherty's contributions to the field of low-fat confectionery demonstrate her commitment to innovation and health. Her patent and work at Hershey Foods Corporation highlight the importance of developing healthier food options for consumers.