John M Dunn

Title: Innovations by John M Dunn in Food Technology

Introduction

John M Dunn is a notable inventor based in Sioux City, IA (US), recognized for his contributions to food technology. He holds two patents that focus on starch-based innovations aimed at enhancing food formulations. His work has significant implications for the food industry, particularly in the development of low-fat and fat-free products.

Latest Patents

Dunn's latest patents include a novel starch-based texturizing agent and a starch-based opacifying agent for foods and beverages. The texturizing agent comprises an insoluble microparticle, such as titanium dioxide, a gum like xanthan gum, and pregelatinized starch. This innovative agent can be utilized in various low-fat and fat-free foods, including mayonnaise, edible spreads, salad dressings, and ice cream.

The opacifying agent, on the other hand, also includes titanium dioxide and starch, forming a complex that stabilizes the opacifier. This agent is versatile, applicable in both food and non-food formulations, such as cosmetics and lotions, and can be used in products like coffee creamers and nutritional beverages.

Career Highlights

John M Dunn is currently associated with Opta Food Ingredients, Inc., where he continues to innovate in the field of food technology. His work focuses on creating healthier food options that do not compromise on texture or appearance.

Collaborations

Dunn collaborates with notable colleagues, including Eugene T Finocchiaro and Akiva T Gross, to further advance the development of food ingredients that meet modern dietary needs.

Conclusion

John M Dunn's contributions to food technology through his innovative patents demonstrate his commitment to improving food formulations. His work not only enhances the quality of low-fat and fat-free products but also opens new avenues for applications in various industries.