Gary D Musson

Title: Innovations by Inventor Gary D. Musson

Introduction

Gary D. Musson, based in Melton Mowbray, GB, is a distinguished inventor known for his contributions to food technology. With a total of two patents to his name, Gary has developed innovative processes that enhance the preparation and texture of food products. His work demonstrates a unique blend of creativity and technical knowledge in the field of food science.

Latest Patents

One of Gary's latest patents is titled "Process for preparing a proteinaceous food product." This patent describes a method that involves passing a wet dough of mammalian and/or avian meat protein—part of which is functionally inert—between oppositely rotating rollers to create a sheet of food product. The inclusion of functionally inert protein, which may be treated to exhibit characteristics of cooked protein, adds versatility to food formulations.

Additionally, he patented a method for "Thermo-irreversible edible gels of glucomannan and xanthan gums." In this process, a combination of xanthan gum and glucomannan, derived from the corms of an Amorphophallus species, is subjected to heat treatment to create thermo-irreversible gels. This innovation allows for the inclusion of food materials like minced meat, fruits, and vegetables, effectively simulating the texture of natural meat offals.

Career Highlights

Over the course of his career, Gary D. Musson has worked with prominent companies in the food industry, including Mars GB Ltd. and Nadreph Limited. His professional journey showcases his expertise and commitment to innovation in food technology, positioning him as a valuable asset in any organization focused on culinary advancements.

Collaborations

Throughout his career, Gary collaborated with notable professionals such as Colin T. Prest and Keith Buckley. These partnerships have likely contributed to the creative processes behind his successful patents and have enhanced the development of innovative food solutions.

Conclusion

In summary, Gary D. Musson's contributions to food science through his patents reflect a deep understanding of food technology and innovation. His work not only enhances food product preparation but also enriches the culinary experience with novel textures and characteristics. Gary's inventive spirit and professional collaborations are commendable, marking him as an influential figure in the industry.