Douglas M Lehmann

Title: Douglas M Lehmann: Innovator in Aseptically-Packaged Puddings

Introduction

Douglas M Lehmann is a notable inventor based in Howell, NJ (US). He has made significant contributions to the food industry, particularly in the development of innovative pudding products. With a total of 4 patents to his name, Lehmann has focused on enhancing the quality and texture of puddings through his inventive methods.

Latest Patents

Lehmann's latest patents include the creation of aseptically-packaged pudding products. These products incorporate a protein aggregating agent, which can be selected from heat-coaguable proteins, food acids, food acid salts, food bases, food base salts, and their combinations. This innovation is particularly useful for producing layered pudding products. Another significant patent is the method for producing aseptically-packaged puddings. This method utilizes a combination of low starch levels, high lauric acid-containing fats, and specific percentages of sodium-stearoyl-2-lactylate. The resulting pudding formulation exhibits low on-line viscosity after cooking and sterilization, while developing a desirable high viscosity and preferred texture during refrigerator storage.

Career Highlights

Lehmann has worked with General Foods Limited, where he has applied his expertise in food science to develop new products. His work has contributed to advancements in food packaging and preservation techniques, ensuring that consumers receive high-quality pudding products.

Collaborations

Some of his notable coworkers include Paul A Kirkpatrick and Marvin Schulman, who have collaborated with him on various projects within the company.

Conclusion

Douglas M Lehmann's innovative work in the field of aseptically-packaged puddings has made a significant impact on the food industry. His patents reflect a commitment to improving product quality and consumer experience.