This inventor holds 1 USPTO granted patent. Top assignee: General Foods Limited. Active years: 1988.
Company Filing History:
Years Active: 1988
Title: The Innovative Contributions of Joyce P. St John
Introduction
Joyce P. St John is a notable inventor based in Crosswicks, NJ (US). She has made significant contributions to the field of food technology, particularly in the development of pudding formulations. Her innovative approach has led to advancements in the texture and quality of aseptically-packaged puddings.
Latest Patents
Joyce P. St John holds a patent for a "Method for producing aseptically-packaged puddings." This invention utilizes a combination of a low starch level, a high lauric acid-containing fat, and from 0.12 to 0.2% sodium-stearoyl-2-lactylate. The resulting pudding formulation has a low on-line viscosity after cooking and sterilization. When subjected to refrigerator storage, it develops a desirably high viscosity and a preferred texture and mouthfeel compared to high starch level puddings. The cooked and sterilized pudding formulation is cooled in non-swept-surface heat exchangers after the cooking and sterilization step.
Career Highlights
Joyce has worked with General Foods Limited, where she has applied her expertise in food science to create innovative products. Her work has not only improved the quality of puddings but has also contributed to the efficiency of food processing techniques.
Collaborations
Joyce has collaborated with notable colleagues such as Theodore H. Joseph and Douglas M. Lehmann. Their combined efforts have fostered a creative environment that encourages innovation in food technology.
Conclusion
Joyce P. St John is a pioneering inventor whose work in food technology has led to significant advancements in pudding formulations. Her contributions continue to influence the industry and improve consumer experiences.