Frank J Pinteno

Title: Frank J Pinteno: Innovator in Food Coatings

Introduction

Frank J Pinteno is a notable inventor based in Westbury, NY (US). He has made significant contributions to the field of food technology, particularly in the area of surface coatings for baked goods. His innovative approach has led to the development of a unique coating that enhances the microbiological stability of high-moisture food products.

Latest Patents

Frank J Pinteno holds a patent for a surface-coating designed for producing microbiologically-stable baked goods. This patent involves a coating comprised of 80 to 99.5% water, 0.1 to 3% sorbic acid or a salt thereof, and 0.2 to 3% kappa-carrageenan. The coating has a pH of 3.5 to 5.5 and sets at a temperature above 100°F. This innovative coating is particularly well-suited for application to baked goods such as soft pies.

Career Highlights

Throughout his career, Frank has worked with Kraft General Foods, Inc., where he has been able to apply his expertise in food science and technology. His work has contributed to advancements in food preservation and quality, making a lasting impact on the industry.

Collaborations

Frank has collaborated with several talented individuals in his field, including Alice Shen Cha and William H Povall, Jr. These collaborations have fostered innovation and have led to the successful development of new food technologies.

Conclusion

Frank J Pinteno's contributions to food technology, particularly through his patented surface-coating for baked goods, highlight his role as an innovator in the industry. His work continues to influence the way high-moisture food products are preserved and enjoyed.