This inventor holds 3 USPTO granted patents, plus 3 CIPO patents. Top assignee: Kraft Foods, Inc.. Active years: 1998-2002.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile
Company Filing History:
Years Active: 1998-2002
Title: The Innovative Contributions of Donald C. Hannan
Introduction
Donald C. Hannan is a notable inventor based in Grayslake, IL (US). He has made significant contributions to the field of food science, particularly in the development of innovative whipped toppings. With a total of 3 patents, Hannan's work has had a lasting impact on the food industry.
Latest Patents
Hannan's latest patents include the creation of stable foams in a high acid environment. This invention involves an acidic foam with a pH of less than about 4, ideally between 2.5 and 3.5. The foam is produced from a formulation that combines an emulsion component and an acidic component. The emulsion component consists of water, hard fat, sweetener, whey protein, non-ionic stabilizer, and non-ionic emulsifier. The acidic component contains an edible acid in an aqueous solution and may optionally include a milk protein source and a non-ionic emulsifier. This foam is particularly useful as a whipped topping that maintains freeze-thaw stability and can be stored at refrigeration temperatures for at least three weeks.
Another notable patent is for a fat-free/low-fat frozen whipped topping. This topping is formulated with 0.5-3% food starch, preferably using modified, cross-linked, low-amylose starch such as waxy maize. The preparation involves combining a homogenized emulsion preblend with an aqueous, gelatinized starch preblend, followed by aerating, whipping, and freezing the mixture.
Career Highlights
Throughout his career, Hannan has worked with prominent companies such as Kraft Foods, Inc. and Kraft Foods Global Brands LLC. His experience in these organizations has allowed him to refine his skills and contribute to the development of innovative food products.
Collaborations
Hannan has collaborated with notable coworkers, including Alexander A. Gonsalves and Rafael J. Marquez. These partnerships have likely enhanced his inventive processes and led to successful outcomes in his projects.
Conclusion
Donald C. Hannan's contributions to the field of food science through his innovative patents have significantly advanced the industry. His work continues to influence the development of new food products that meet consumer needs.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile