John R Frost is a notable inventor based in Beacon, NY (US). He has made significant contributions to the field of food technology, particularly in chocolate products. With a total of 8 patents to his name, Frost has developed innovative solutions that enhance the quality and characteristics of chocolate.

Latest Patents

Frost's latest patents include a "Chocolate product containing dipeptide-cocoa butter composition." This invention discloses a composition that modifies the physical characteristics of a lipid. It comprises a hydrated, crystalline dipeptide sweetener and a lipid, which can be used to produce a non-waxy, no melt chocolate by utilizing cocoa butter as the lipid source. Another significant patent is the "Silica gel-lipid composition." This irreversible gel composition consists of silica gel and a lipid. A non-waxy, no melt chocolate may be prepared using this composition by combining silica gel with cocoa butter, wherein the cocoa butter serves as the lipid source.

Career Highlights

Frost has been associated with General Foods Limited, where he has applied his expertise in food science and technology. His work has contributed to advancements in the chocolate industry, making it possible to create products with improved texture and stability.

Collaborations

Frost has collaborated with notable colleagues such as Jerry E Silverman and Elizabeth Hegedus. Their combined efforts have led to innovative developments in food products, particularly in enhancing the quality of chocolate.

Conclusion

John R Frost's contributions to the field of food technology, particularly in chocolate innovation, have made a significant impact. His patents reflect a commitment to improving product quality and consumer experience.

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