Company Filing History:
Years Active: 2017-2018
Title: Karen Marie Mandl Garrity: Innovator in Hydrated Fat Compositions
Introduction
Karen Marie Mandl Garrity is a notable inventor based in St. Louis Park, MN (US). She has made significant contributions to the field of food science, particularly in the development of hydrated fat compositions. With a total of 2 patents to her name, her work has implications for the food industry and beyond.
Latest Patents
Garrity's latest patents focus on hydrated fat compositions and dough articles. These patents disclose a water-in-oil emulsion that includes a continuous phase made up of solid fat, which can be a fully-hydrogenated vegetable oil or a stearine fraction of a vegetable oil. The composition also incorporates a low trans-fat liquid vegetable oil, along with a dispersed phase of water and an emulsifier. This innovative approach aims to improve the quality and functionality of fat compositions in various food products.
Career Highlights
Karen Marie Mandl Garrity is currently employed at General Mills, Inc., where she continues to advance her research and development efforts. Her work at General Mills has allowed her to explore new avenues in food technology and contribute to the company's innovative product offerings.
Collaborations
Throughout her career, Garrity has collaborated with several talented individuals, including her coworkers Michael A. Staeger and Jennifer E. Folstad. These collaborations have fostered a creative environment that encourages the exchange of ideas and the development of groundbreaking solutions in food science.
Conclusion
Karen Marie Mandl Garrity is a distinguished inventor whose work in hydrated fat compositions has the potential to transform the food industry. Her contributions, along with her collaborations at General Mills, highlight her commitment to innovation and excellence in her field.