Gary J Larson

Title: Innovations by Gary J. Larson: A Look at His Patented Contributions

Introduction

Gary J. Larson, an esteemed inventor based in New Milford, CT, holds three patents that showcase his innovative approach to food technology. His work predominantly focuses on enhancing food products through unique treatment processes, contributing significantly to the food industry.

Latest Patents

One of his most notable patents involves the *Treatment of Powdered Cellulose*. In this invention, powdered cellulose is treated by combining it with a flavoring agent and an appropriate amount of water to ensure thorough wetting of the cellulose. The mixture is then heated to remove excess water, resulting in an enhanced product. Additionally, the invention allows for the inclusion of a gelling agent to further improve the product's texture and functionality.

Another significant patent is the *Preparation of Dried Precooked Rice Product*. This process involves cooking rice grains to achieve a specific moisture content and then drying them under controlled conditions. This two-stage drying process not only optimizes moisture levels but also results in a rice product with a bulk density that allows for substantial water absorption during rehydration. The final product is designed to be convenient, allowing 100 grams of the rice to absorb between 195 grams and 225 grams of boiled water within just 10 minutes.

Career Highlights

Gary J. Larson is currently associated with Nestec S.A., where he applies his expertise in food science and technology to develop innovative solutions. His dedication to research and advancement has garnered attention in the industry, marking him as a significant contributor to food product innovation.

Collaborations

Throughout his career, Gary has collaborated with esteemed colleagues including Jau Y. Hsu and Elaine Regina Wedral. These partnerships have enhanced the scope and impact of his inventions, facilitating the exchange of ideas and driving forward the advancements in their respective fields.

Conclusion

Gary J. Larson's contributions to the field of food technology through his patents highlight his creativity and commitment to innovation. With a focus on practical applications that improve food products, he continues to be an influential figure in the industry, paving the way for future advancements in food science.