Joanna L Oldaker

Title: Joanna L. Oldaker: Innovator in Shelf-Stable Food Emulsions

Introduction

Joanna L. Oldaker is a notable inventor based in Pleasanton, CA (US). She has made significant contributions to the field of food technology, particularly in the development of shelf-stable food emulsions. Her innovative work has the potential to transform how food products are packaged and stored.

Latest Patents

Joanna holds a patent for a "Shelf-stable acidified aerated food emulsion." This invention involves packaged aerated acidified food compositions, such as dips and sauces, that have a low density due to the incorporation of gas bubbles like nitrogen or air within an aerated matrix. The composition is designed to be shelf-stable, exhibiting microbial stability and maintaining a whipped texture without the need for refrigeration. Key components of her invention include a protein source, stabilizers, oil, water, an emulsifier, and food-grade acid, along with optional flavors and spices.

Career Highlights

Joanna is currently employed at The Clorox Company, where she continues to innovate in the food technology sector. Her work focuses on creating products that enhance consumer convenience and safety. With her expertise, she has contributed to the advancement of food preservation techniques.

Collaborations

Joanna collaborates with talented coworkers, including Ritu Mishra and Abril Estrada. Together, they work on various projects that aim to improve food product formulations and packaging solutions.

Conclusion

Joanna L. Oldaker is a pioneering inventor whose work in shelf-stable food emulsions is making a significant impact in the food industry. Her innovative approach to food technology continues to pave the way for new product developments.