Mark D Fitch

Title: Innovations in Low-Fat Confectionery by Mark D Fitch

Introduction

Mark D Fitch is an accomplished inventor based in Stonybrook, NY (US). He has made significant contributions to the field of food technology, particularly in the development of low-fat confectionery products. With a total of 3 patents to his name, Fitch continues to push the boundaries of innovation in the food industry.

Latest Patents

Fitch's latest patents include a low-fat confectionary material and a process for making the same. In this invention, the fat content in a confectionary chip is reduced to below about 10% by utilizing a low-fat insoluble, non-gummy food material combined with 40-70% small particle sugar, which is less than 100 microns in size. The formulation also requires about 13% moisture, with a sugar to non-gummy food material ratio between 2:1 and 4:1. Hydrated food ingredients are incorporated to retain moisture in a bound state. The process involves blending dry ingredients and adding moisture to create a dough, which is then shaped and cut into pieces resembling chocolate chips.

Another notable patent is for a food modifier and process for creating a low-fat chocolaty chip. In this invention, the fat content (cocoa butter) in a chocolate chip is also reduced to below about 10%. This is achieved by using an aqueous sugar paste containing microparticles of cocoa dispersed throughout. The colloid-like cocoa paste enhances the food modifying properties, providing an intense chocolate flavor, fat-like mouthfeel, and improved stability. The hydrated microparticles of cocoa have a particle size ranging from about 0.1 to about 20 microns, ensuring uniform dispersion in the paste.

Career Highlights

Mark D Fitch is currently employed at Kraft General Foods, Inc., where he applies his expertise in food technology to develop innovative products. His work has significantly impacted the confectionery industry, particularly in creating healthier alternatives without compromising taste.

Collaborations

Fitch has collaborated with notable coworkers, including Wendy A Anderson and Jimbay Loh, to further enhance the development of low-fat confectionery products.

Conclusion

Mark D Fitch's contributions to the field of food technology exemplify the importance of innovation in creating healthier food options. His patents reflect a commitment to improving the quality of confectionery products while