Cynthia M Ligeon

Title: Cynthia M. Ligeon: Innovator in Food Glazing Technology

Introduction

Cynthia M. Ligeon is a notable inventor based in Vlaardingen, Netherlands. She has made significant contributions to the field of food technology, particularly in the development of glazing agents for bakery products. Her innovative approach has led to the creation of a unique oil-in-water emulsion that enhances the quality and appearance of foodstuffs.

Latest Patents

Cynthia holds a patent for an oil-in-water emulsion glazing agent for foodstuffs. This glazing agent comprises a homogenized emulsion containing 10-50 wt. % of an edible oil, such as soybean oil, and 5-15 wt. % of a protein, like sodium caseinate. Additionally, it includes 2-10 wt. % of a thin-boiling starch, such as dextrin, and water. The formulation may also incorporate an emulsifier, such as lecithin or xanthan gum, and the emulsion can be spray-dried. This innovative product is designed to improve the texture and visual appeal of bakery items.

Career Highlights

Cynthia is currently employed at Thomas J. Lipton, Inc., where she continues to develop and refine food technology solutions. Her work has been instrumental in advancing the company's product offerings and enhancing consumer satisfaction.

Collaborations

Cynthia has collaborated with notable colleagues, including Ebo J. Holscher and Nicolaas J. Verhoef. These partnerships have fostered a creative environment that encourages innovation and the sharing of ideas.

Conclusion

Cynthia M. Ligeon is a pioneering inventor whose work in food glazing technology has made a significant impact on the industry. Her patented emulsion glazing agent exemplifies her commitment to enhancing food quality and presentation.