Gerald O Rabe

Title: Innovations by Gerald O Rabe

Introduction

Gerald O Rabe is a notable inventor based in Minnetonka, MN (US). He has made significant contributions to the field of food science, particularly in the development of innovative icing and baking compositions. With a total of 2 patents to his name, Rabe's work has had a meaningful impact on the food industry.

Latest Patents

One of Rabe's latest patents is for a reheating tolerant icing composition. This improved icing includes at least about 10 percent by weight water, at least about 0.1 percent by weight gelling agent, and at least about 5 percent by weight of a low solubility sugar. The low solubility sugar has a solubility in water of less than about 40 weight percent at 20°C. The icing exhibits improved heat stability when the food product is reheated after freezing, making it suitable for various food products, including cakes and waffles. Another significant patent is for a high ratio baking composition, which allows for the production of high ratio baked products such as cakes without the use of chlorinated flour. This composition generally comprises heat-treated flour, fiber, and protein.

Career Highlights

Gerald O Rabe has been associated with The Pillsbury Company, where he has utilized his expertise to innovate and improve food products. His work has contributed to the advancement of baking technologies and food formulations.

Collaborations

Rabe has collaborated with notable coworkers, including Victor T Huang and Fern Alane Panda, to further enhance the quality and functionality of food products.

Conclusion

Gerald O Rabe's contributions to food science through his innovative patents have significantly influenced the industry. His work continues to pave the way for advancements in food technology and product development.