Frederick H Marshall

Title: The Innovative Contributions of Frederick H. Marshall

Introduction

Frederick H. Marshall is a notable inventor based in Chatham, NJ (US). He has made significant contributions to the field of food technology, particularly in the production of chewing gum. His innovative approach has led to the development of a unique gum base that enhances the quality and texture of chewing gum.

Latest Patents

Marshall holds a patent for the "Process of producing chewing gum base in particle form and product thereof." This patent describes a free-flowing, particulated gum base that comprises rubber ingredients with a size of less than or equal to about 6 millimeters. The gum base is prepared by blending particulated ingredients, including an elastomer, elastomer plasticizer, and preferably a filler. The elastomer and elastomer plasticizer may be pre-compounded and then pulverized before being blended with the other ingredients to form the final product.

Career Highlights

Frederick H. Marshall is associated with L. A. Dreyfus Co., where he has applied his expertise in food technology. His work has contributed to advancements in the production processes used in the confectionery industry. His innovative methods have set new standards for quality in chewing gum production.

Collaborations

Marshall has worked alongside talented colleagues such as Charlean Gmunder and Kenneth M. Kanca. Their collaborative efforts have fostered an environment of innovation and creativity within their field.

Conclusion

Frederick H. Marshall's contributions to the production of chewing gum base exemplify the impact of innovation in food technology. His patent and work at L. A. Dreyfus Co. highlight the importance of creativity and collaboration in advancing industry standards.