Company Filing History:
Years Active: 2018-2022
Title: Innovations by Jean Luz Rayner
Introduction
Jean Luz Rayner is an accomplished inventor based in St. Joseph, MO (US). He holds a total of 3 patents that focus on enhancing the quality and preservation of food products. His innovative approaches have contributed significantly to the food industry.
Latest Patents
Rayner's latest patents include methods and compositions suitable for preserving the freshness of loaf-type food products. These methods maintain the freshness of loaf-type food products in a sauce or gel of suitable viscosity for an extended period. When the loaf-type food products are emptied from a container, the sauce or gel covers the exposed surfaces and does not drip off or dry out. After more than six hours, the loaf-type food products still retain their original color and fresh wet appearance without any crust formation. This innovation addresses issues related to rapid crusting, drying, color change, off odor, staleness, and reduced visual appeal after exposure to air for long periods.
Another notable patent is for pseudo-loaf food compositions, which comprise meat analog chunks and gravy. The gravy includes a thickener selected from a group consisting of a gum and starch, present in specific amounts by weight. The food composition has a moisture content ranging from about 60% to about 74% and maintains a loaf-type structure. This invention also provides methods for making these pseudo-loaf food compositions.
Career Highlights
Throughout his career, Rayner has worked with prominent companies such as Société des Produits Nestlé S.A. and Nestec S.A. His experience in these organizations has allowed him to refine his skills and contribute to significant advancements in food technology.
Collaborations
Rayner has collaborated with notable individuals, including Michael G. Rayner and Rachel Miller, who have contributed to his innovative projects.
Conclusion
Jean Luz Rayner's contributions to food preservation and composition through his patents demonstrate his commitment to innovation in the food industry. His work continues to influence the way food products are preserved and enjoyed.