Company Filing History:
Years Active: 2010
Title: The Innovative Contributions of Kate Armstrong
Introduction
Kate Armstrong is a notable inventor based in Pasadena, CA (US). She has made significant strides in the field of food technology, particularly in the production of chocolate and similar products. Her innovative approach has led to the development of a unique method for liquefying powdery fat-based products.
Latest Patents
Kate holds a patent for a "Method and device for liquefying of a powdery fat based product particularly in the production of chocolate and the like." This invention relates to a method for lowering the viscosity of a fat-based mixture that comprises solids and fat, which have been previously refined to a powdery mass. The method is characterized by subjecting the powdery mass to elongational flow, which effectively breaks up agglomerates and facilitates intimate interactions between the solids and the fat. This results in the production of a pasty mass with solids coated in fat. The method enables the replacement of conching in a traditional conche or at least reduces conching time, thereby increasing the subsequent loading and throughput of the fat-based mass in traditional conches. Kate has 1 patent to her name.
Career Highlights
Kate Armstrong is currently employed at Nestec S.A., where she continues to innovate in the food technology sector. Her work has garnered attention for its potential to enhance production efficiency in chocolate manufacturing.
Collaborations
Throughout her career, Kate has collaborated with notable colleagues, including Nicholas Tyers Parsons and Stuart Blackburn. These partnerships have contributed to her success and the advancement of her inventions.
Conclusion
Kate Armstrong's contributions to the field of food technology exemplify the impact of innovative thinking in traditional industries. Her patented method for liquefying fat-based products is a testament to her expertise and dedication to improving production processes.