This inventor holds 1 USPTO granted patent. Top assignee: Continental Baking Company. Active years: 1992.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile
Company Filing History:
Years Active: 1992
Title: The Innovative Contributions of Lynn F Ragan
Introduction
Lynn F Ragan is a notable inventor based in Ballwin, MO (US). She has made significant contributions to the field of food science, particularly in the development of reduced-fat products. Her innovative approach has led to the creation of a unique aerated reduced-fat creme, which is suitable for use in various baked goods.
Latest Patents
Lynn holds a patent for an "Aerated reduced-fat creme and process of making." This invention involves a process that blends a starch composition containing sugar and pregelatinized instant starch with an aqueous syrup to create a smooth paste. The process continues with the addition of water to hydrate the starch, followed by vegetable shortening and a combination of emulsifiers. The final product is aerated to achieve a creamy texture and a homogeneous appearance, making it ideal for snack cakes.
Career Highlights
Lynn is currently employed at Continental Baking Company, where she applies her expertise in food technology to develop innovative products. Her work has not only enhanced the company's product offerings but has also contributed to healthier options in the snack food market.
Collaborations
Lynn has collaborated with her coworker, John A Hirschey, to further advance their projects and share insights in the field of food innovation.
Conclusion
Lynn F Ragan's contributions to food science through her patented inventions demonstrate her commitment to innovation and improving consumer choices. Her work continues to influence the industry positively.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile