Ernest K Gum

Title: Innovations of Ernest K Gum in Cereal Production

Introduction

Ernest K Gum is a notable inventor based in Granit Springs, NY (US), recognized for his contributions to the field of food technology. He holds a total of four patents, showcasing his innovative approach to cereal production. His work focuses on creating all-natural, ready-to-eat cereals that are both nutritious and convenient.

Latest Patents

Gum's latest patents include a process for producing an all-natural, enzyme-saccharified cereal derived from whole grain. This process involves milling and separating the whole grain into bran, endosperm, and germ fractions. The germ fraction undergoes toasting and grinding, while the bran fraction is modified through high-temperature, high-shear extrusion. The endosperm fraction is coarsely milled, cooked, and enzymatically hydrolyzed before being recombined to form a cereal dough. Additionally, he has developed a process for preparing an all-grain, enzyme-saccharified cereal, which involves saccharifying the endosperm fraction and adding a matrix-forming ingredient to create a ready-to-eat cereal.

Career Highlights

Gum's career is marked by his role at General Foods Limited, where he has applied his expertise in food science to develop innovative cereal products. His work has significantly impacted the way cereals are produced, emphasizing the importance of natural ingredients and efficient processing methods.

Collaborations

One of his notable collaborators is Charles V Fulger, with whom he has worked on various projects related to cereal technology. Their partnership has contributed to advancements in the field and the development of new products.

Conclusion

Ernest K Gum's innovative processes in cereal production highlight his commitment to creating healthier food options. His patents reflect a deep understanding of food science and a dedication to improving the nutritional quality of breakfast cereals.