Joachim N C Baur

Title: The Innovative Contributions of Joachim N. C. Baur

Introduction

Joachim N. C. Baur, based in Newcastle, CA, is a noteworthy inventor recognized for his significant contributions to food technology through his innovative patent work. With two patents to his name, Baur has developed formulations that enhance food products, particularly in the realms of coatings and batter systems.

Latest Patents

One of Baur's latest patents focuses on the "Use of Resistant Starches in Coating Compositions." This invention pertains to compositions containing RS4 resistant starch, aimed at creating textured crumb products through high-pressure short-time (HPST) extrusion. These compositions are specifically designed for application in coating frozen and refrigerated food products.

His second patent, "Dry Composition for Batter Coating Comprising Soft Wheat Flour and Leavening System," delves into an improved tempura batter system. It features a primer layer and a matrix layer, formed by meticulously controlled gelling of batter components. This innovation manages gelatinization, coagulation, and gelation while optimizing water mobility and quantity. The composition also balances cereals, proteins, leavening agents, fats, and emulsifiers to achieve effective gelatinization characteristics, ultimately cultivating a network of uniformly-sized gas cells throughout the batter matrix via aerated and/or emulsified plastic fats.

Career Highlights

Throughout his career, Joachim N. C. Baur has been associated with Griffith Laboratories Worldwide, Inc., where he applied his expertise in food technology and contributed to various innovative projects. His inventive efforts have positioned him as a key figure in the development of advanced food coatings, benefiting the food industry significantly.

Collaborations

Baur has worked alongside notable colleagues, including Kenneth S. Darley and Luke P. Hazlett. These collaborations have fostered an environment of innovation and knowledge exchange, enhancing the quality and applicability of their inventions.

Conclusion

Joachim N. C. Baur is an accomplished inventor whose patents reflect a commitment to improving food technology. His innovative approaches to coating compositions and batter systems demonstrate his ability to address industry needs, making a lasting impact on food product development. Through his work, Baur contributes to the evolution of culinary applications, paving the way for future advancements in food processing and technology.