This inventor holds 1 USPTO granted patent. Top assignee: Nabisco, Inc.. Active years: 1995.
Company Filing History:
Years Active: 1995
Title: The Innovative Contributions of Jean M Michaels
Introduction
Jean M Michaels is a notable inventor based in Cranford, NJ (US). She has made significant contributions to the field of food processing, particularly with her innovative patent related to egg pasteurization. Her work has implications for the production of liquid egg products, especially those aimed at health-conscious consumers.
Latest Patents
Jean M Michaels holds a patent for an egg pasteurization process. This invention enables the processing of eggs, particularly low-cholesterol egg products based primarily on egg whites, at high temperatures. The method provides liquid, pasteurized egg products that exhibit improved stability during refrigerated storage. The liquid egg composition is heated to a temperature ranging from 60 to 75 degrees Celsius for a duration effective to reduce the population of viable organisms while allowing some coagulation of the conalbumin, without significantly coagulating the ovalbumin. The resulting dispersion of coagulated conalbumin in a liquid matrix is homogenized to form a smooth-textured liquid egg composition. These unique liquid egg compositions possess distinct textural and visual characteristics.
Career Highlights
Jean M Michaels is associated with Nabisco, Inc., where she has applied her expertise in food technology and innovation. Her work at Nabisco has allowed her to contribute to the development of healthier food products that cater to modern dietary preferences.
Collaborations
Throughout her career, Jean has collaborated with notable colleagues, including Harold Rapp and Alexander S Cascione. These collaborations have further enriched her work and expanded the impact of her inventions in the food industry.
Conclusion
Jean M Michaels is a pioneering inventor whose contributions to egg pasteurization have advanced food processing technology. Her innovative approach not only enhances product stability but also aligns with the growing demand for healthier food options.