Christopher A Macri

Title: Christopher A. Macri: Innovator in Browning Compositions

Introduction

Christopher A. Macri is a notable inventor based in Old Lyme, Connecticut. He has made significant contributions to the field of food technology, particularly in the development of browning compositions. With a total of 4 patents to his name, Macri's work has garnered attention for its innovative approaches to enhancing food appearance and quality.

Latest Patents

Among his latest patents, Macri has developed a process for preparing a browning composition. This composition is created by mixing an oil phase containing an emulsifier with an aqueous phase that includes a colorant under shear conditions. This process results in a stable dispersion of the aqueous phase within the oil phase. Additionally, he has patented a browning composition specifically designed for uncooked foods, which comprises a colorant and a fat or oil. This invention also includes a method for imparting a brown color to cooked foods, particularly those prepared in a microwave oven.

Career Highlights

Christopher A. Macri is currently employed at Pfizer Corporation, where he continues to innovate in the field of food technology. His work at Pfizer has allowed him to explore new avenues for enhancing food products through scientific advancements.

Collaborations

Macri has collaborated with several esteemed colleagues, including James M. Anderson and Ping W. Chang. These partnerships have contributed to the development of his innovative patents and have fostered a collaborative environment for research and development.

Conclusion

Christopher A. Macri stands out as a significant figure in the realm of food technology, with his innovative patents paving the way for advancements in browning compositions. His contributions not only enhance the visual appeal of food but also improve the overall cooking experience.