Dorothy K Keefer

Title: The Innovative Contributions of Dorothy K Keefer

Introduction

Dorothy K Keefer is a notable inventor based in Walnut Creek, CA (US). She has made significant contributions to the field of food technology, particularly in the areas of fruit and vegetable coloring and yogurt production. With a total of 2 patents, her work showcases her innovative spirit and dedication to enhancing food products.

Latest Patents

Keefer's latest patents include a method for coloring fruits and vegetables with anthraquinones and a process for producing a no-starch shelf-stable yogurt product. The first patent describes a method for permanently coloring fruits, specifically cherries, using carmine and other anthraquinones. This method involves infusing cherries with a mixture of calcium ions and carmine dye, followed by an acidification solution that precipitates an insoluble carmine-metal ion complex within the cherries. The unused dye is treated and recycled, showcasing an environmentally friendly approach. The second patent provides a method for producing a yogurt product that is shelf-stable, exhibiting a smooth texture and enhanced storage stability. This yogurt can be stored at room temperature for extended periods without spoilage, making it a convenient option for consumers.

Career Highlights

Throughout her career, Keefer has worked with prominent companies such as Nabisco Brands, Inc. and Del Monte Corporation. Her experience in these organizations has contributed to her expertise in food technology and innovation.

Collaborations

Keefer has collaborated with notable individuals in her field, including Mark E Murray and Karim Nafisi-Novaghar. These collaborations have likely enriched her work and expanded her impact on food technology.

Conclusion

Dorothy K Keefer's innovative patents and career achievements highlight her significant contributions to food technology. Her work continues to influence the industry, making her a noteworthy figure in the realm of inventions.