Company Filing History:
Years Active: 2006
Title: Innovator Spotlight: Cynthia Lynn Jackson
Introduction: Cynthia Lynn Jackson, based in Evanston, IL, is a renowned inventor with significant contributions to the field of food science. With one patent to her name, she has demonstrated an innovative approach toward improving the flavor profile of whey protein, a byproduct commonly generated in the cheese-making industry.
Latest Patents: Cynthia's patented invention is titled "Method of deflavoring whey protein." This innovative method involves adjusting the pH of aqueous compositions containing whey protein materials to a range of about 8 to 12. This adjustment solubilizes the whey proteins and effectively releases flavoring compounds. Following this, she passes the pH-adjusted composition through an ultrafiltration membrane with a molecular weight cutoff of up to approximately 50,000 Daltons, allowing the flavoring compounds to pass through while retaining the whey protein materials, resulting in improved taste.
Career Highlights: Cynthia is affiliated with Kraft Foods Holdings, Inc., one of the leading companies in the food industry. Her work enhances the nutritional and sensory quality of whey protein, making it a more appealing ingredient for various food products.
Collaborations: Throughout her career, Cynthia has collaborated with colleagues including Ahmad Akashe and Ariel Cudia, combining efforts to advance innovations in the food sector and enhance the applications of whey protein in culinary arts.
Conclusion: Cynthia Lynn Jackson's innovative work in developing a method for deflavoring whey protein illustrates her contribution to the food science industry. Her patent not only addresses the challenges of flavor in whey products but also positions her as a leading figure in enhancing food ingredients through scientific innovation.