Constance R Corbett is a notable inventor based in White Plains, NY (US). She has made significant contributions to food science, particularly in the development of innovative food products. With a total of 4 patents to her name, her work has had a lasting impact on the industry.

Latest Patents

One of her latest patents is a method of preparing freeze-thaw and refrigerator stable pancake batter. This invention provides a freeze-thaw stable aerated pancake batter that includes standard ingredients such as flour, sugar, and soluble protein. The key innovation lies in the use of emulsified plastic shortening, which helps to stabilize air cells in the batter. The optimal results are achieved with 2% to 10% of emulsified plastic shortening, incorporating specific percentages of mono- and diglycerides as well as propylene glycol mono- and diesters of fats and fatty acids.

Another significant patent involves the replacement of whole egg in baked custard. This method allows for up to 75% of the whole egg requirement to be substituted with a whey protein concentrate that contains carboxymethylcellulose and lactylated shortening. This substitution not only maintains the quality of the food product but also offers economic advantages.

Career Highlights

Throughout her career, Constance has worked with prominent companies such as Stauffer Chemical Company and Standard Oil Company. Her experience in these organizations has contributed to her expertise in food science and innovation.

Collaborations

Constance has collaborated with notable coworkers, including Nicholas Melachouris and Brenda B Fracaroli. These partnerships have further enriched her work and expanded her contributions to the field.

Conclusion

Constance R Corbett is a pioneering inventor whose work in food science has led to innovative solutions in food preparation. Her patents reflect her commitment to enhancing food products and improving their stability and quality.