Deborah Lynne Aldred

Title: Innovations by Deborah Lynne Aldred

Introduction

Deborah Lynne Aldred is a notable inventor based in Shambrook, GB. She has made significant contributions to the field of food technology, particularly in the production of emulsions. With a total of 4 patents to her name, her work has garnered attention for its innovative approaches.

Latest Patents

One of her latest patents is a method for the production of aerated water-in-oil emulsions. This invention relates to a method that incorporates sucrose fatty acid esters to create aerated emulsions suitable for shallow frying and baking food products. The process involves mixing oil with sucrose fatty acid ester, followed by aeration of the mixture. The resulting foamed oil is then combined with a water-in-oil emulsion. Another significant patent focuses on aerated products with reduced creaming. This flowable aerated composition includes hydrophobin and a yield stress agent, achieving a continuous phase viscosity and apparent yield stress that enhances its usability in various applications.

Career Highlights

Deborah is currently employed at Conopco, Inc., where she continues to innovate in her field. Her work has not only advanced food technology but has also contributed to the understanding of emulsions in culinary applications.

Collaborations

Throughout her career, Deborah has collaborated with notable colleagues, including Andrew Richard Cox and Mark John Berry. These partnerships have fostered a creative environment that encourages the development of groundbreaking ideas.

Conclusion

Deborah Lynne Aldred's contributions to the field of food technology through her innovative patents demonstrate her expertise and commitment to advancing culinary science. Her work continues to influence the industry and inspire future innovations.