Judith Jackson

Title: Judith Jackson - Innovator in Food Technology

Introduction

Judith Jackson is a notable inventor based in Somerville, NJ (US). She has made significant contributions to the field of food technology, particularly in the development of innovative food products. Her work has led to the creation of a unique patent that enhances the quality and functionality of food spreads.

Latest Patents

Judith holds a patent for a water-in-oil emulsion spread. This invention describes a fat continuous spread containing up to about 65 wt % fat and a dispersed aqueous phase. The aqueous phase includes an amylose-containing gelling starch characterized by a G'.sub.eq of 400 dyne/cm.sup.2 or greater and a critical strain value (.gamma.cr) of 12 or greater at 10.degree. C. The starch is prepared at a concentration with an anhydrous starch solid content of 10 wt %. This innovative formulation has the potential to improve the texture and stability of food spreads.

Career Highlights

Judith is currently employed at Van Den Bergh Foods Co., a division of Conopco, Inc. Her role at the company allows her to apply her expertise in food science and innovation. With her background and experience, she has been able to contribute to the development of new products that meet consumer needs.

Collaborations

Judith has worked alongside talented colleagues, including Podutoori Ravinder Reddy and Peter T Trzasko. These collaborations have fostered a creative environment that encourages the exchange of ideas and the advancement of food technology.

Conclusion

Judith Jackson's contributions to food technology through her innovative patent demonstrate her commitment to enhancing food products. Her work continues to influence the industry and inspire future innovations.