David A Cin

Title: Innovations in Microwaveable Baked Goods by David A Cin

Introduction

David A Cin is an accomplished inventor based in Cranbury, NJ (US). He has made significant contributions to the food industry, particularly in the development of microwaveable baked goods. His innovative approach has led to advancements that enhance the palatability of baked products when heated in a microwave.

Latest Patents

David A Cin holds 1 patent for his invention related to microwaveable baked goods. This patent describes a method for creating refrigerated, frozen, or shelf-stable baked goods that retain their taste and texture after microwave heating. The key to this improvement lies in the incorporation of a protein modifier containing free sulfhydryl groups into the dough formulation. L-cysteine is identified as a preferred protein modifier, which is added at a level of 220 ppm (baker's percent). Other protein modifiers may also be used based on their sulfhydryl content.

Career Highlights

David A Cin has worked with Kraft General Foods, Inc., where he has applied his expertise in food science and technology. His work has focused on improving the quality and convenience of baked goods, making them more appealing to consumers.

Collaborations

Throughout his career, David has collaborated with notable colleagues, including Stuart A Cochran and Susan K Veach. These partnerships have contributed to the successful development of innovative food products.

Conclusion

David A Cin's contributions to the field of microwaveable baked goods demonstrate his commitment to enhancing food quality and convenience. His innovative patent reflects a significant advancement in the food industry, benefiting both manufacturers and consumers alike.