Company Filing History:
3 out of 195 
1 out of 3 Years Active: 1987-2000
Title: Innovations in Food Formulation by Inventor Cheryl C. Brown
Introduction
Cheryl C. Brown, a talented inventor based in Decatur, IL, has made significant contributions to the field of food formulation. With a total of four patents to her name, her work primarily focuses on creating healthier food options through innovative methods that reduce fat content without sacrificing taste or texture.
Latest Patents
One of Cheryl's notable patents is a method of preparing reduced-fat foods. This invention features a food formulation that combines a foodstuff with a fragmented amylopectin starch hydrolysate, which effectively replaces a substantial portion of the fat and/or oil in the food product. The starch hydrolysate can form an aqueous dispersion at approximately 20% hydrolysate solids, exhibiting a yield stress ranging from about 100 to 1,500 pascals. This innovative approach enables the formulation of various food products, including margarine, salad dressings (both pourable and spoonable), frostings, and frozen novelties, providing a healthier alternative for consumers.
Career Highlights
Cheryl C. Brown has worked with reputable companies, including A.E. Staley Manufacturing Company and the A.E. Staley Manufacturing Division of Staley Continental, Inc. Her experience in these organizations has significantly influenced her research and development in food technology, leading to her notable innovations.
Collaborations
Throughout her career, Cheryl has collaborated with brilliant colleagues, including Ruth G. Chiou and Jeanette A. Little. These partnerships have fostered an environment of creativity and technical advancement, driving the success of their collective projects in food innovation.
Conclusion
Cheryl C. Brown is a pioneering inventor whose work in reduced-fat food formulations has set new standards in the industry. Her innovative patents and collaborative spirit continue to inspire advancements in healthier food options, showcasing her commitment to improving public health through culinary science.