Company Filing History:
Years Active: 1978-1992
Title: The Innovative Contributions of Frank Mild in Flavorant Technology
Introduction
Frank Mild, an inventive mind hailing from Westwood, NJ, has made significant strides in the field of flavorant technology. With a remarkable portfolio of two patents, his work primarily focuses on developing compounds that enhance the sensory profiles of various products, particularly in the tobacco and food industries.
Latest Patents
Among his notable inventions, Frank Mild developed novel cyclic acetals that serve as delayed release flavorants and odorants. These innovative compounds are characterized by a unique formula that allows them to remain odorless at typical temperatures and atmospheric conditions, only releasing an aldehyde flavorant when exposed to heat. This property makes them particularly valuable in applications such as flavorants for tobacco compositions, microwaveable foods, and chewing gums. Additionally, his patent involving 3-ethoxy-4-hydroxybenzaldehyde demonstrates a unique flavor and aroma that notably enhances tobacco products. This acetal presents a different sensory experience compared to its precursor, ethyl vanillin, by offering a richer chocolate by-note without the overpowering vanilla taste.
Career Highlights
Frank Mild has been associated with prominent companies in the chemical and flavor industry. He worked at BASF K&F, where he contributed to various projects related to flavor technologies. Additionally, his tenure at Fritzsche Dodge & Olcott Inc. allowed him to further explore the innovative potential of flavorants in consumer products.
Collaborations
Throughout his career, Frank Mild has collaborated with esteemed colleagues like Robert G Eilerman and Philip A Christenson. These partnerships reflect a commitment to pushing the boundaries of flavor science and enhancing consumer experiences through innovative solutions.
Conclusion
Frank Mild's contributions to the field of flavorants highlight his role as a forward-thinking inventor dedicated to improving product appeal and sensory engagement. With his patents, he has opened new avenues for flavor technology, showcasing the importance of innovation in both the tobacco and food industries. His work serves as an inspiration for future inventors and companies looking to enhance their offerings through inventive approaches.