Jeanette A Little

Title: Innovations in Reduced Fat Food Formulations by Jeanette A Little

Introduction

Jeanette A Little is a notable inventor based in Decatur, Illinois, who has made significant contributions to the field of food science. With a total of eight patents to her name, she has focused her research on developing methods for preparing reduced fat foods. Her innovative approaches have the potential to transform the food industry by providing healthier alternatives without compromising taste.

Latest Patents

One of her latest patents involves a method of preparing reduced fat foods that utilizes a fragmented, amylopectin starch hydrolysate. This food formulation is designed to replace a substantial portion of fat and/or oil in various food products. The resulting mixture can form an aqueous dispersion that exhibits a yield stress ranging from about 100 to 1,500 pascals. This technology is applicable in creating margarine, salad dressings, frostings, and frozen novelties. Another patent focuses on a method that employs a hydrolyzed amylose precipitate, which can also effectively replace fat in food formulations.

Career Highlights

Jeanette A Little is currently employed at A E Staley Manufacturing Company, where she continues to innovate in the field of food technology. Her work has garnered attention for its practical applications in creating healthier food options.

Collaborations

Throughout her career, Jeanette has collaborated with notable colleagues, including Donald W Harris and Keith D Stanley. These partnerships have contributed to her success and the advancement of her research.

Conclusion

Jeanette A Little's contributions to the development of reduced fat food formulations highlight her innovative spirit and dedication to improving food quality. Her patents reflect a commitment to creating healthier alternatives that can benefit consumers and the food industry alike.