Company Filing History:
Years Active: 2005-2006
Title: The Innovative Journey of Jennifer Elizabeth Hander
Introduction
Jennifer Elizabeth Hander, based in Frisco, TX, is a remarkable inventor whose contributions in the field of snack product technology have garnered attention and acclaim. With two patents to her name, Hander's innovations are focused on improving the quality and functionality of expanded snack products, specifically through the use of solid lipid particles.
Latest Patents
The first patent, titled "Method for Maintaining Designed Functional Shape," presents an innovative approach to preserving the intended shape of fabricated, expanded snack products. Utilizing discrete, solid lipid particles that remain solid at room temperature, this method ensures that the lipids disrupt the starch matrix during cooking processes, thereby preventing undesirable shape defects such as excessive blistering and pillowing. Hander's second patent, "Method for Controlling Snack Product Blistering through the Use of Solid Lipid Particles," expands on this concept. This technique allows for meticulous control over blister formation in snack products by adjusting the levels of solid lipid particles within the dough.
Career Highlights
Hander is currently associated with Frito-Lay North America, Inc., a leading force in the snack food industry. Her role involves significant research and development aimed at enhancing snack product texture and quality, thereby contributing to the company's ongoing success in delivering innovative food solutions to consumers.
Collaborations
Throughout her career, Jennifer has collaborated with talented coworkers, including Brian Peter Jacoby and Joseph William Kelly. These partnerships have fostered an environment of creativity and technological advancement, leading to the successful implementation of her patented methods in snack production.
Conclusion
Jennifer Elizabeth Hander's inventive contributions have significantly impacted the snack food industry, showcasing her expertise and dedication to improving product quality. With her patented methods, she continues to influence the development of snack products that meet consumer demands for both taste and functionality.