Eric Richard Boudreaux

Title: Innovations by Eric Richard Boudreaux

Introduction

Eric Richard Boudreaux is an accomplished inventor based in Dallas, TX. He has made significant contributions to the field of food processing through his innovative patents. With a total of two patents to his name, Boudreaux has focused on methods that enhance food safety and quality.

Latest Patents

Boudreaux's latest patents include a "Method and system for the direct injection of asparaginase into a food process." This invention discloses a method for the direct injection of a concentrated additive, specifically asparaginase, into dough. This approach aims to increase acrylamide reduction in food products, as dilution in chlorinated water can diminish the enzyme's effectiveness. His second patent, "Method for reducing asparagine in food products," outlines a technique for reducing asparagine levels in thermally processed foods. This method involves contacting potato slices with a leaching solution to extract asparagine, resulting in a final product with significantly lower acrylamide levels.

Career Highlights

Boudreaux is currently employed at Frito-Lay North America, Inc., where he applies his expertise in food technology. His work focuses on developing innovative solutions that improve food safety and quality.

Collaborations

Some of his notable coworkers include Pravin Maganlal Desai and Vincent Allen Elder. Their collaboration contributes to the advancement of food processing technologies.

Conclusion

Eric Richard Boudreaux's innovative patents reflect his commitment to enhancing food safety and quality. His work at Frito-Lay North America, Inc. continues to influence the food processing industry positively.