Company Filing History:
1 out of 336 
1 out of 156 Years Active: 1996-1997
Title: The Innovative Contributions of Ingrid A Appelqvist
Introduction
Ingrid A Appelqvist is a notable inventor based in Northampton, GB. She has made significant contributions to the field of food technology, particularly in the development of products that enhance food stability and texture. With a total of 2 patents to her name, her work has garnered attention in the industry.
Latest Patents
Ingrid's latest patents include a liquid sauce, soup, or gravy product that boasts high temperature, shear, and storage stability while maintaining a smooth texture. This innovative product comprises an aqueous phase and an oil phase. Additionally, she has developed a thickened foodstuff that retains improved storage stability and smoothness upon reheating. This product contains a non-pre-gelatinized amylose polymer and a second biopolymer selected from various components, ensuring quality and consistency.
Career Highlights
Throughout her career, Ingrid has worked with prominent companies such as Unilever Patent Holdings B.V. and Van Den Bergh Foods Co., a division of Conopco, Inc. Her experience in these organizations has allowed her to refine her skills and contribute to groundbreaking food innovations.
Collaborations
Ingrid has collaborated with notable colleagues, including Charles R Brown and Jeremy B Carter. These partnerships have further enriched her work and expanded her impact in the field of food technology.
Conclusion
Ingrid A Appelqvist's contributions to food innovation demonstrate her expertise and commitment to enhancing food products. Her patents reflect a deep understanding of food science and technology, making her a valuable figure in the industry.