Cynthia A Colson

Title: Innovations by Cynthia A. Colson

Introduction

Cynthia A. Colson is a notable inventor based in Minneapolis, MN (US). She has made significant contributions to the food industry, particularly through her innovative patent designs. With a total of 2 patents, her work focuses on enhancing food products for better quality and consumer satisfaction.

Latest Patents

Cynthia's latest patents include a high fat biscuit mix and a stable aerated frozen dessert with multivalent cation electrolyte. The high fat biscuit mix is designed to improve the moistness, flakiness, and uniform height of biscuits. It comprises flour, a leavening agent, emulsifier, protein supplement, and shortening with a high initial solids content at low temperatures. This innovative mix results in a biscuit product that has an improved outer crust layer and a tender interior. The second patent, the stable aerated frozen dessert, enhances the stability and smoothness of frozen dessert products. This allows them to be stored and distributed at 0°F (-18°C) without losing quality, achieved through the use of a protein bridging edible multivalent cation containing electrolyte.

Career Highlights

Cynthia A. Colson is associated with The Pillsbury Company, where she applies her expertise in food science and innovation. Her work has contributed to the development of products that meet consumer demands for quality and taste.

Collaborations

Cynthia has collaborated with notable coworkers such as Victor T. Huang and Sam Yong, further enhancing her innovative projects and contributing to the success of her patents.

Conclusion

Cynthia A. Colson's contributions to the food industry through her patents reflect her dedication to innovation and quality. Her work continues to influence the development of food products that enhance consumer experiences.