Florence Clotilde Cagnol

Title: Florence Clotilde Cagnol: Innovator in Frozen Aerated Confections

Introduction

Florence Clotilde Cagnol is a notable inventor based in London, GB. She has made significant contributions to the field of food technology, particularly in the development of frozen aerated confections. Her innovative approach has led to advancements in the production methods of these delightful treats.

Latest Patents

Cagnol holds a patent for "Frozen aerated confections and methods for producing them." This patent describes a frozen aerated confection that comprises at least 0.2 wt % free β-casein, with the free β-casein constituting more than 45% of the total β-casein present in the frozen confection. Additionally, the confection contains a population of gas bubbles, wherein at least 65% of the gas bubbles have a diameter of less than 20 μm. The patent also outlines a process for producing such a frozen aerated confection.

Career Highlights

Throughout her career, Cagnol has worked with prominent companies in the food industry, including Conopco, Inc. and Unilever Plc, a company registered in England and Wales under Company No. 41424. Her work has been instrumental in enhancing the quality and texture of frozen desserts.

Collaborations

Cagnol has collaborated with several professionals in her field, including Andrew Richard Cox and Andrew Baxter Russell. These collaborations have contributed to her innovative research and development efforts.

Conclusion

Florence Clotilde Cagnol is a pioneering inventor whose work in frozen aerated confections has made a lasting impact on the food industry. Her patent and collaborations reflect her commitment to innovation and excellence in her field.