Company Filing History:
Years Active: 1998-1999
Title: Kevin Williams: Innovator in Food Coating Technologies
Introduction
Kevin Williams is an accomplished inventor based in Beloit, WI (US). He has made significant contributions to the field of food technology, particularly in the development of innovative coating compositions for fat-fried foods. With a total of 2 patents to his name, Williams has demonstrated a commitment to enhancing food quality and preparation methods.
Latest Patents
Williams' latest patents focus on water dispersible coating compositions designed specifically for fat-fried foods. The first patent describes a composition that includes a starch, a stabilizing agent, an acid salt, and a leavening agent. The key improvement in this formulation is the use of a combination of modified cornstarch and rice flour in weight proportions ranging from about 10:1 to 1:1. This innovative approach allows for better application to food prior to fat frying. The second patent also emphasizes a similar composition, incorporating a dispersing agent and highlighting the use of tapioca dextrin and high amylose starch. Both compositions are designed to be dispersed in an aqueous medium, ensuring effective application to food products.
Career Highlights
Throughout his career, Kevin Williams has worked with notable companies in the food industry, including Kerry, Inc. and Kerry Ingredients, Inc. His experience in these organizations has allowed him to refine his expertise in food technology and innovation.
Collaborations
Williams has collaborated with several professionals in his field, including Camille A. Higgins and Jun Qian. These partnerships have contributed to the advancement of his research and the successful development of his patented technologies.
Conclusion
Kevin Williams stands out as a key innovator in the realm of food coating technologies. His patents reflect a deep understanding of food science and a dedication to improving culinary practices. His work continues to influence the industry and enhance the quality of fat-fried foods.