David J DiGiovacchino

Title: The Innovations of David J DiGiovacchino

Introduction

David J DiGiovacchino is a notable inventor based in Hightstown, NJ (US). He has made significant contributions to the field of food science, particularly in the development of gelling compositions and gelatin products. With a total of 2 patents, his work has had a meaningful impact on the industry.

Latest Patents

One of his latest patents is for a pectin gelling composition. This innovative product is created by combining sugar, acid, and pectin, with the pectin having a degree of methylation (D.M.) ranging from 70 to 75 and a particle size of less than 200 microns. Another significant patent involves cold-water-soluble gelatin powders. This gelatin-containing powdered mix is designed to be dispersible and soluble in water as cold as 45°F (7.2°C). It is prepared using particles of amorphous gelatin between 230 and 400 U.S. mesh, along with food acid to achieve a pH of 2.7 to 3.7, sodium chloride, a sweetening agent, and mono and/or diglycerides. The amorphous gelatin used has a tamped bulk density of between 32 to 49 lbs/ft³ (0.51 to 0.78 g/cc).

Career Highlights

David J DiGiovacchino has built a successful career at General Foods Limited, where he has been able to apply his expertise in food technology. His innovative approaches have led to the development of products that enhance consumer experiences and meet market demands.

Collaborations

Throughout his career, David has collaborated with talented individuals such as Richard R Leshik and Nancy A Swallow. These partnerships have contributed to the advancement of his projects and the successful implementation of his inventions.

Conclusion

David J DiGiovacchino's contributions to the field of food science through his patents and collaborations highlight his innovative spirit and dedication to improving food products. His work continues to influence the industry and inspire future innovations.