Company Filing History:
Years Active: 1998
Title: Marlene T. Tuazon: Innovator in Food Stabilizer Compositions
Introduction
Marlene T. Tuazon is a notable inventor based in Iselin, NJ (US). She has made significant contributions to the field of food technology, particularly in the development of stabilizer compositions for reduced-fat food products. With a total of 2 patents, her work has garnered attention for its innovative approach to food formulation.
Latest Patents
Marlene's latest patents include a coprocessed microcrystalline cellulose stabilizer composition designed for reduced-fat frozen desserts and whipped toppings. This stabilizer composition consists of microcrystalline cellulose coprocessed with guar and carboxymethylcellulose. The method of using this stabilizer allows for the creation of reduced-fat food products, particularly those containing less than ten percent fat, while maintaining desirable body and textural characteristics similar to full-fat products. Another patent focuses on reduced-fat food dispersions that contain an aqueous dispersion of sugar and an aggregate of microcrystalline cellulose combined with specific gums. These dispersions are capable of setting and mimicking the rheology of full-fat chocolate coatings, making them useful in various food applications.
Career Highlights
Marlene Tuazon is currently employed at FMC Corporation, where she continues to innovate in the field of food science. Her work has not only advanced the understanding of food stabilizers but has also contributed to healthier food options for consumers.
Collaborations
Marlene has collaborated with notable colleagues such as Susan Erin Hartigan and Mark T. Izzo, enhancing her research and development efforts in food technology.
Conclusion
Marlene T. Tuazon's contributions to food stabilizer compositions reflect her commitment to innovation in the food industry. Her patents demonstrate a significant advancement in creating healthier food products without compromising quality.