This inventor holds 3 USPTO granted patents. Top assignee: Nestec S.a.. Active years: 1998-1999.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile
Location History:
- Waldprechtsweiermalsch, DE (1998)
- Waldprechts-Weiler-Malsch, DE (1998)
- Hillegom, NL (1999)
Company Filing History:
Years Active: 1998-1999
Title: Lydia Campbell: Innovator in Food Emulsions
Introduction
Lydia Campbell is a notable inventor based in Waldprechtsweiermalsch, Germany. She has made significant contributions to the field of food technology, particularly in the development of innovative emulsion products. With a total of 3 patents to her name, her work focuses on creating stable and versatile food emulsions.
Latest Patents
Lydia's latest patents include a mayonnaise-like product and a process for its manufacture. This mayonnaise-like emulsion product features a unique component composition that includes edible oil, sugar, salt, emulsifiers, and an acetic acid or vinegar component. The oil component ranges from 55% to 85%, while the sugar and salt components are present in specific minimum amounts. The emulsion is designed to have a pH of between 2 and 5, ensuring its stability and flavor profile.
Another significant patent involves an oil/water emulsion that is heat-stabilized with protein and DATEM. This emulsion does not contain egg yolk and remains stable when pasteurized or sterilized. It is prepared by emulsifying oil with an aqueous mixture of ingredients, including protein and DATEM, to achieve physical stability. The pH of this emulsion ranges from 3 to 8, making it suitable for various culinary applications.
Career Highlights
Lydia Campbell is currently employed at Nestec S.A., where she continues to innovate in the field of food emulsions. Her work at Nestec has allowed her to explore new formulations and improve existing products, contributing to the company's reputation for quality and innovation in food technology.
Collaborations
Lydia collaborates with her coworker, Hans Uwe Trueck, to further enhance the development of food emulsions. Their combined expertise fosters a creative environment that leads to groundbreaking advancements in the industry.
Conclusion
Lydia Campbell's contributions to food emulsions exemplify her innovative spirit and dedication to improving food technology. Her patents reflect a commitment to creating stable and versatile products that meet consumer needs.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile