New Milford, CT, United States of America

Eldon C Lee


Average Co-Inventor Count = 1.4

ph-index = 4

Forward Citations = 109(Granted Patents)


Company Filing History:


Years Active: 1986-1999

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12 patents (USPTO):Explore Patents

Title: The Innovative Contributions of Eldon C. Lee

Introduction: Eldon C. Lee, an esteemed inventor based in New Milford, CT, has made significant strides in the field of food flavor technology. With a remarkable portfolio of 12 patents, his innovations focus on enhancing food flavors through advanced processes and compositions.

Latest Patents: Among his latest contributions, Lee has developed a process for preparing food flavor precursors which includes enzymatically hydrolyzing fruit pulp fibers using a pectolytic enzyme. This innovative procedure is designed to maximize the efficiency and effectiveness of flavor production. Additionally, he has patented a flavor composition that combines a complex of pyrolyzed fat/oil flavor with gelatinized amylose, as well as a blend of this complex with a protein hydrolyzate. These groundbreaking advancements represent a significant leap forward in flavor technology.

Career Highlights: Eldon C. Lee is a prominent figure at Nestec S.A., where he has contributed his expertise to the development of new food flavor technologies. His work with the company has underscored the importance of innovation in enhancing culinary experiences and meeting consumer demands for flavor in food products.

Collaborations: Throughout his career, Lee has collaborated with notable coworkers, such as John S. Tandy and Pierre J. Van Pottelsberghe De La Potterie. These partnerships have fostered a creative environment that has allowed him to push the boundaries of food flavor research and development.

Conclusion: Eldon C. Lee's contributions to the field of food flavor technology highlight the importance of innovation in enhancing our culinary experiences. With a solid track record of patents and ongoing collaboration with leading experts, his work continues to shape the industry and inspire future innovations in food flavor development.

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