Frank P Shipman

Title: Frank P. Shipman: Innovator in Bakery Product Coatings

Introduction

Frank P. Shipman is a notable inventor based in Islip, NY (US), recognized for his contributions to the food industry, particularly in the area of bakery product coatings. He holds 2 patents that showcase his innovative approaches to enhancing the quality and longevity of baked goods.

Latest Patents

Shipman's latest patents include a "Method of Coating Fried Bakery Products" and a "Glaze Composition for Bakery Products." The first patent describes a unique coating composition designed for fried bakery products, such as donuts, which effectively controls moisture migration. This innovation ensures that chocolate-coated donuts remain soft in texture and maintain stable quality over extended periods. The second patent focuses on a glaze composition that includes a dextrin component with an average D.E. of 5 to 20. This glaze is applied from a water dispersion or slurry onto the surface of bakery products, potentially incorporating edible acids, low levels of preservatives, and optional sugars.

Career Highlights

Throughout his career, Frank P. Shipman has worked with prominent companies in the food industry, including Entenmann's Inc. and Kraft General Foods, Inc. His experience in these organizations has contributed significantly to his expertise in product development and innovation.

Collaborations

Shipman has collaborated with notable colleagues such as Keven W. Lang and George M. Eberhardt, further enhancing his contributions to the field of bakery product innovations.

Conclusion

Frank P. Shipman's work in developing innovative coatings and glazes for bakery products has made a significant impact on the industry. His patents reflect a commitment to improving product quality and consumer satisfaction.