Daniel Akkaway

Title: Innovations by Daniel Akkaway in Low-Calorie Flour Replacements

Introduction

Daniel Akkaway is an inventive mind based in Parsippany, NJ (US). He has made significant contributions to the field of food science, particularly in the development of low-calorie flour replacements. His innovative approach combines various cellulose materials with edible hydrophobic polymers to create healthier alternatives for baked goods.

Latest Patents

Akkaway holds a patent for "Physically coated cellulose as low calorie flour replacements." This invention involves the use of particulate cellulosic materials, such as microcrystalline cellulose and cellulose acylated with C2 to C24 aliphatic acids, which are coated with an edible hydrophobic polymer. The result is a low-calorie flour or starch replacement suitable for various edible compositions, particularly baked products like cookies. The patent emphasizes a hot melt process with intense mixing, avoiding the use of emulsifiers and gums.

Career Highlights

Daniel Akkaway is currently associated with Nabisco, Inc., where he continues to innovate in the food industry. His work focuses on creating healthier food options that cater to the growing demand for low-calorie products. With a patent portfolio that includes 1 patent, Akkaway is recognized for his contributions to food technology.

Collaborations

Akkaway has collaborated with notable colleagues, including Denise Deming and Lawrence P. Klemann. These partnerships have fostered a creative environment that encourages the development of innovative food solutions.

Conclusion

Daniel Akkaway's work in developing low-calorie flour replacements showcases his commitment to innovation in the food industry. His patented technology not only addresses health concerns but also enhances the quality of baked products. His contributions are paving the way for healthier eating options in the market.