Company Filing History:
Years Active: 2004
Title: The Innovative Contributions of Ingrid Anne Appleqvist
Introduction
Ingrid Anne Appleqvist is a notable inventor based in Shambrook, GB. She has made significant contributions to the field of food science, particularly in the development of low-fat food emulsions. Her innovative approach has the potential to transform the way consumers experience flavor in low-fat products.
Latest Patents
Ingrid holds a patent for "Low-fat food emulsions having controlled flavor release and processes therefor." This invention involves low-fat food emulsions that comprise a continuous aqueous phase and a dispersed phase containing fat particles, gel particles, and fat-soluble flavor molecules. Notably, substantially all of the fat particles are located within the gel particles, and at least 35 w. % of the flavor molecules are situated in a plurality of the gel particles. The design allows for a delayed and controlled release of flavor molecules from the emulsion, imparting the taste and mouthfeel of a full-fat emulsion.
Career Highlights
Ingrid is currently employed at Lipton, a division of Conopco, Inc. Her work focuses on creating healthier food options without compromising on taste. With her innovative mindset, she continues to push the boundaries of food technology.
Collaborations
Ingrid has collaborated with several talented individuals in her field, including Charles Rupert Brown and Jennifer Elizabeth Homan. These partnerships have fostered a creative environment that encourages the development of groundbreaking food products.
Conclusion
Ingrid Anne Appleqvist's contributions to food science exemplify the intersection of health and flavor innovation. Her patent for low-fat food emulsions showcases her commitment to improving consumer experiences while promoting healthier eating habits.