Louie Flowers is a notable inventor based in Greenville, NC (US). He has made significant contributions to the field of food science through his innovative patents. With a total of 2 patents, Flowers has focused on improving processes related to esterified propoxylated glycerin.

Latest Patents

Flowers' latest patents include a method for the removal of fatty acid from esterified propoxylated glycerin. This process enhances the esterification by incorporating a vacuum distillation step, allowing for the reuse of unreacted fatty acids. The resulting esterified propoxylated glycerin is low in color and has a minimal content of free fatty acid, making it an ideal reduced-calorie fat substitute in various food products. Another significant patent involves a process for producing highly pure esterified propoxylated glycerin. This efficient manufacturing process includes direct esterification with excess fatty acid, followed by bleaching, deacidification, deodorization, and treatment with activated carbon.

Career Highlights

Louie Flowers is currently associated with Choco Finesse LLC, where he applies his expertise in food science and innovation. His work has contributed to advancements in the production of fat substitutes, which are increasingly important in the food industry.

Collaborations

Flowers has collaborated with notable coworkers, including Leopold Strecker and David Rowe. Their combined efforts have fostered a creative environment that encourages innovation and the development of new food technologies.

Conclusion

Louie Flowers stands out as an inventor dedicated to enhancing food products through innovative processes. His patents reflect a commitment to improving the quality and functionality of food ingredients. The impact of his work is significant in the realm of food science and health.

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