Gina Suzette Hutson

Title: The Innovative Contributions of Gina Suzette Hutson

Introduction

Gina Suzette Hutson is a notable inventor based in Baltimore, MD (US). She has made significant contributions to the field of food science, particularly in the development of low-fat emulsions. Her innovative approach has led to advancements that benefit both consumers and the food industry.

Latest Patents

Gina holds a patent for a low-fat emulsion process. This process involves creating a water continuous fat emulsion composed of 10-30 wt % fat, 5-57 wt % water, and 13-85 wt % of various components such as acidity regulators, thickeners, and emulsifiers. The components are mixed at a temperature above the melting point of the fat, followed by cooling the emulsion at a shear of 30-1500 s^-1 for less than two minutes during phase inversion. This innovative method enhances the texture and quality of low-fat food products.

Career Highlights

Gina is currently employed at Van Den Bergh Foods Co., a division of Conopco, Inc. Her work at this company has allowed her to apply her expertise in food emulsions and contribute to the development of healthier food options.

Collaborations

Throughout her career, Gina has collaborated with esteemed colleagues, including Frederick William Cain and Leendert Hendrik Wesdorp. These partnerships have fostered a creative environment that encourages innovation and the sharing of ideas.

Conclusion

Gina Suzette Hutson's contributions to the field of food science through her innovative patent for low-fat emulsions exemplify her dedication to improving food products. Her work continues to influence the industry and promote healthier eating options.