Emanuel O Gbogi

Title: Innovations by Emanuel O Gbogi

Introduction

Emanuel O Gbogi is a notable inventor based in Tarrytown, NY (US). He has made significant contributions to the field of topical compositions and baked goods through his innovative patents. With a total of 2 patents, Gbogi's work focuses on enhancing product safety and quality.

Latest Patents

Gbogi's latest patents include "Topical compositions for protection against ultraviolet radiation." This invention discloses compositions useful for topical application to protect skin from ultraviolet radiation. The compositions comprise effective amounts of the reaction product of a calcium compound, such as calcium hydroxide, calcium oxide, or calcium carbonate, with citric acid. The reaction product exhibits a calcium:citrate molar ratio of 2.50:2 to 2.95:2, and a 1% slurry of the reaction product in water at 25°C exhibits a pH value of about 4 to below 7. Another patent focuses on "Baked goods, doughs or batters, dry mixes and methods for producing." This invention provides improved baked goods, doughs, or batters by adding a special calcium citrate reaction product to the flour-containing baking ingredients.

Career Highlights

Emanuel O Gbogi is associated with Kraft General Foods, Inc., where he applies his expertise in developing innovative food products. His work has contributed to advancements in food safety and quality, making a significant impact in the industry.

Collaborations

Gbogi has collaborated with notable coworkers, including Fouad Z Saleeb and Frank delValle. Their combined efforts have led to the successful development of innovative products that enhance consumer safety and satisfaction.

Conclusion

Emanuel O Gbogi's contributions to the fields of topical compositions and baked goods demonstrate his commitment to innovation and quality. His patents reflect a dedication to improving product safety and enhancing consumer experiences.