John M Dunn

Title: Innovations by John M Dunn

Introduction

John M Dunn is an accomplished inventor based in Buffalo Grove, IL (US). He has made significant contributions to the field of food science, particularly in the development of innovative cream substitutes. With a total of 3 patents to his name, Dunn's work focuses on enhancing the texture and nutritional value of food products.

Latest Patents

Dunn's latest patents include a carbohydrate cream substitute, which features water-dispersible macrocolloid particles made from carbohydrate materials. These particles are designed to have a spheroidal shape and a specific particle size distribution, effectively mimicking the smooth texture of oil-and-water emulsions. Another notable patent is for non-fat and reduced fat whipped frozen dessert products. In this invention, part or all of the traditional milk fat or vegetable oil is replaced by a proteinaceous macrocolloid, such as denatured whey protein or casein particles surrounded by denatured egg white protein. This innovation results in non-fat ice cream analogs that are lower in calories, higher in protein, and maintain the desirable characteristics of full-fat ice creams.

Career Highlights

Dunn is currently associated with The Nutrasweet Company, where he continues to push the boundaries of food technology. His work has not only contributed to the company's product offerings but has also set new standards in the industry for healthier dessert options.

Collaborations

Throughout his career, Dunn has collaborated with notable colleagues, including Norman S Singer and Hsien-Hsin Chang. These partnerships have fostered a creative environment that encourages the exchange of ideas and the development of groundbreaking innovations.

Conclusion

John M Dunn's contributions to the field of food science through his innovative patents demonstrate his commitment to improving food products. His work at The Nutrasweet Company and collaborations with esteemed colleagues further highlight his impact on the industry.