Ingrid Anne Appelqvist

Title: The Innovative Contributions of Ingrid Anne Appelqvist

Introduction

Ingrid Anne Appelqvist is a notable inventor based in Bedford, GB. She has made significant contributions to the field of food technology, particularly in the development of thickening agents and low-fat food emulsions. With a total of 2 patents to her name, her work has had a considerable impact on the food industry.

Latest Patents

Ingrid's latest patents include a process for thickening products by adding a mixture of PME-deactivated and non-PME deactivated vegetables or fruits. This innovative thickening agent not only enhances the texture of food products but also improves their overall quality. Another significant patent involves frozen low-fat food emulsions, which consist of a continuous aqueous phase and a dispersed phase containing fat particles, gel particles, and fat-soluble flavor molecules. This invention allows for a delayed release of flavor molecules, mimicking the taste of full-fat emulsions while maintaining a low-fat profile.

Career Highlights

Throughout her career, Ingrid has worked with several prominent companies, including Good Humor-Breyers Ice Cream and Unilever Bestfoods, North America. Her experience in these organizations has allowed her to refine her skills and contribute to innovative food solutions.

Collaborations

Ingrid has collaborated with notable professionals in her field, including Alex Aldred and Charles R. Brown. These partnerships have further enriched her work and expanded her contributions to food technology.

Conclusion

Ingrid Anne Appelqvist's innovative work in food technology, particularly her patents on thickening agents and low-fat emulsions, showcases her expertise and dedication to improving food products. Her contributions continue to influence the industry and inspire future innovations.