Company Filing History:
Years Active: 1989
Title: The Innovative Contributions of Mary E. Crocker
Introduction
Mary E. Crocker is a notable inventor based in Hamilton, NJ (US). She has made significant contributions to the field of food technology, particularly in the development of microwaveable baked goods. Her innovative approach has led to advancements that enhance the palatability of baked products when heated in a microwave.
Latest Patents
Mary E. Crocker holds a patent for her invention related to microwaveable baked goods. This invention describes a refrigerated, frozen, or shelf-stable improved baked good that retains its palatability upon microwave heating. The improvement is achieved by incorporating an effective amount of chemically-modified starch, excluding modified starches that are cross-linked only. The preferred starches include food-acceptable acetylated starch, hydroxypropylated starch, succinylated starch, and propylated starch, among others. The modified starch is used in an amount sufficient to reduce deterioration in the palatability of the baked good upon microwave heating, ideally ranging from 5 to 30 baker's percent. The starches can be derived from potato, corn, wheat, rice, and combinations thereof.
Career Highlights
Mary E. Crocker has worked with General Foods Limited, where she has been able to apply her expertise in food science and technology. Her work has contributed to the development of products that meet consumer needs for convenience and quality.
Collaborations
Throughout her career, Mary has collaborated with notable colleagues, including Stuart A. Cochran and Earl J. Benjamin. These collaborations have fostered an environment of innovation and creativity in the field of food technology.
Conclusion
Mary E. Crocker's contributions to the invention of microwaveable baked goods demonstrate her commitment to enhancing food quality and convenience. Her innovative work continues to impact the food industry positively.