Fredric G Bender

Title: Fredric G Bender: Innovator in Food Science

Introduction

Fredric G Bender is a notable inventor based in Houston, PA (US), recognized for his contributions to food science. He holds 2 patents that focus on enhancing the flavor and acceptability of meat products through innovative uses of soy and yeast extracts.

Latest Patents

Bender's latest patents include a method for reducing the beany flavor of soy products in meat and other food items. This method involves hydrating the soy product with a solution containing a water-soluble primary yeast extract before incorporating it into food products, particularly comminuted meat. Another significant patent details a method for increasing the organoleptic acceptability of shank meat. By using autolyzed yeast extract and sodium tripolyphosphate hydrated with a solution containing citrus juice solids, the flavor of less desirable cuts of meat, such as shank meat, can be improved to match that of higher-quality cuts like chuck meat.

Career Highlights

Bender is associated with Stauffer Chemical Company, where he has applied his expertise in food science to develop innovative solutions for the meat industry. His work has significantly impacted the way soy products are utilized in food processing, enhancing both flavor and consumer acceptance.

Collaborations

Throughout his career, Bender has collaborated with notable colleagues, including Charles W Everson and William E Swartz. These partnerships have contributed to the advancement of food technology and the development of new products.

Conclusion

Fredric G Bender's innovative work in food science, particularly in the enhancement of meat products, showcases his commitment to improving food quality and flavor. His patents reflect a deep understanding of the science behind food processing and consumer preferences.