Cheryl K Borders

Title: Cheryl K Borders: Innovator in Food Technology

Introduction

Cheryl K Borders is a prominent inventor based in Moweaqua, IL (US). She has made significant contributions to the field of food technology, particularly in the development of innovative protein-based compositions. With a total of 3 patents to her name, her work focuses on enhancing food products through the use of modified protein isolates.

Latest Patents

One of her latest patents is titled "Protein isolate compositions and uses thereof." This invention relates to a protein-based binder or coating system designed for particulate- and powder-type food systems. The binder comprises a modified wheat protein isolate, which can be utilized to create nutritious ready-to-eat food bars, protein bars, snack pieces, or cereal clusters. Additionally, the patent covers food compositions that incorporate this modified wheat protein isolate binder along with various food particulates and powdered ingredients.

Another notable patent is "Method for the use of isolated soy protein in the production of fresh, unripened cheese analogs and cheese analogs." This invention outlines a method for creating fresh, unripened cheese analogs by incorporating isolated soy protein. It also addresses the production of hard, ripened cheeses or cheese analogs using the same protein source.

Career Highlights

Cheryl K Borders is currently employed at Archer Daniels Midland Company, a leading global food processing and agricultural services company. Her role at the company allows her to apply her innovative ideas in practical applications, contributing to advancements in food technology.

Collaborations

Throughout her career, Cheryl has collaborated with notable colleagues, including Victor Lobo and W Russell Egbert. These partnerships have fostered a creative environment that encourages the development of groundbreaking food technologies.

Conclusion

Cheryl K Borders exemplifies the spirit of innovation in the food industry through her patented inventions and collaborative efforts. Her work continues to influence the development of healthier food options, showcasing the importance of research and innovation in food technology.