Karen G Heller

Title: The Innovative Contributions of Karen G. Heller

Introduction

Karen G. Heller is a notable inventor based in Livingston, NJ (US). She has made significant contributions to the field of food science, particularly in the development of flavor materials. Her innovative work has led to the creation of a unique patent that enhances the flavor profile of food products.

Latest Patents

Karen G. Heller holds a patent for a malt flavor material and its preparation. This invention involves a concentrated, cooked-grain flavorant that is heat stable and of low volatility. The flavorant is designed for incorporation into foodstuffs, preferably ready-to-eat cereals or biscuits. The process begins with the production of a slurry using distillers malt flour, often combined with gelatin or gelatin hydrolysate. This slurry is prepared at a specific concentration and temperature to promote proteolysis by the naturally occurring proteases in distillers malt. Following this, the slurry is diluted and processed to favor starch hydrolysis by the naturally occurring amylases. Finally, the slurry is fermented with yeast and can be used as is or further concentrated through known drying techniques.

Career Highlights

Throughout her career, Karen has worked with Kraft General Foods, Inc., where she has applied her expertise in food flavoring. Her innovative approach to flavor development has contributed to the company's product offerings and has enhanced consumer experiences.

Collaborations

Karen G. Heller has collaborated with Gerhard J. Haas, a fellow professional in the field. Their partnership has likely fostered advancements in flavor technology and food science.

Conclusion

Karen G. Heller's contributions to the field of food science through her innovative patent demonstrate her commitment to enhancing food flavoring. Her work continues to impact the industry positively.