Louise Slade is a notable inventor based in Monsey, NY (US), recognized for her significant contributions to food science and technology. With a total of 4 patents, she has made strides in enhancing the quality and stability of food products.

Latest Patents

One of her latest patents is focused on the accelerated staling of starch-based products. This innovative process allows for the staling of starch-based food items, such as baked or extruded breads and cooked pasta or rice, to be expedited through a time-temperature-moisture protocol. For instance, freshly baked or extruded bread is cooled and then heated to create a unified crystalline structure that is characteristic of staled bread. Another significant patent involves a soft frozen dessert formulation. This product is designed to be easily extruded upon removal from a home freezer while maintaining good textural stability, even after extended freezer storage. It features a defined, relatively high ratio of higher saccharides to mono- and disaccharides and includes sugar alcohol and/or polyhydric alcohol ingredients.

Career Highlights

Throughout her career, Louise has worked with General Foods Limited, where she applied her expertise in food technology to develop innovative products. Her work has had a lasting impact on the food industry, particularly in the realm of frozen desserts and starch-based products.

Collaborations

Louise has collaborated with notable individuals in her field, including Bruce A. Cole and Harold I. Levine. These partnerships have contributed to her success and the advancement of her inventions.

Conclusion

Louise Slade's innovative work in food science has led to the development of patents that enhance the quality and stability of food products. Her contributions continue to influence the industry and inspire future innovations.

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