Irene Greener Donhowe is an accomplished inventor based in Palos Hills, Illinois. She has made significant contributions to the food industry through her innovative patents. With a total of two patents to her name, her work focuses on enhancing the textural characteristics of battered and breaded foods.

Latest Patents

Irene's latest patents include a food product that features a cereal-based batter containing sodium caseinate, which provides a crisp texture and fresh fried taste without the use of egg albumen. This innovative batter has a solids level of at least 30 percent by weight and ensures that the food maintains its desirable qualities. Additionally, she has developed novel breading crumbs that incorporate heat-set protein, specifically sodium caseinate, to improve the textural qualities of food products. These breading crumbs can be used in various applications, including as a predust or batter component, and they maintain their organoleptic properties under various conditions.

Career Highlights

Throughout her career, Irene has worked with notable companies such as Griffith Laboratories International, Inc. and Griffith Laboratories Worldwide, Inc. Her expertise in food technology has allowed her to make significant advancements in the industry.

Collaborations

Irene has collaborated with esteemed colleagues, including Kenneth S. Darley and Donald B. Bernacchi, contributing to her innovative projects and enhancing her work in food technology.

Conclusion

Irene Greener Donhowe's contributions to the food industry through her patents demonstrate her commitment to innovation and excellence. Her work continues to influence the way food products are developed and enjoyed.

This text is generated by artificial intelligence and may not be accurate.

Please report any incorrect information to support@idiyas.com