Earl J Benjamin

Title: Earl J Benjamin: Innovator in Food Technology

Introduction

Earl J Benjamin is a notable inventor based in New Rochelle, NY (US). He has made significant contributions to the field of food technology, particularly in the development of innovative dough and baked goods. With a total of 4 patents to his name, Benjamin's work has had a lasting impact on the food industry.

Latest Patents

Benjamin's latest patents include a method for producing frozen proofed dough and microwaveable baked goods. The method for producing frozen proofed dough involves creating a leavened and unleavened frozen dough composition that contains wheat protein in an amount greater than 16% based on the total weight of flour. This frozen dough can endure less than ideal commercial distribution temperatures and can be stored in home freezers for over 16 weeks while maintaining good baked end-product results. A preferred embodiment of this invention is a yeast-leavened dough that is proofed before freezing, which minimizes consumer preparation time from freezer to consumption. The proofed, frozen dough retains commercially satisfactory quality even after more than 16 weeks of frozen storage.

The second patent focuses on microwaveable baked goods. This invention describes an improved baked good that is refrigerated, frozen, or shelf-stable, which retains its palatability upon microwave heating. The enhancement is achieved by incorporating an effective amount of chemically-modified starch, excluding modified starches that are cross-linked only. The preferred chemically-modified starches include food-acceptable acetylated starch, hydroxypropylated starch, succinylated starch, and propylated starch. The modified starch is added in sufficient amounts to reduce deterioration in the palatability of the baked good during microwave heating, ideally ranging from 5 to 30 baker's percent. The starches used are derived from potato, corn, wheat, rice, and their combinations.

Career Highlights

Throughout his career, Earl J Benjamin has worked with prominent companies in the food industry, including General Foods Limited and Kraft General Foods, Inc. His experience in these organizations has allowed him to develop and refine his innovative ideas, contributing to advancements in food technology.

Collaborations

Benjamin has collaborated with notable colleagues such as Charles H Ke and Richard B Hynson. Their combined expertise has likely fostered a creative environment that has led to the development of groundbreaking food products.