Location History:
- Dover, DE (US) (1991)
- Aston, PA (US) (1995)
Company Filing History:
Years Active: 1991-1995
Title: Innovations by Matthew J Wiant
Introduction
Matthew J Wiant is a notable inventor based in Dover, DE (US). He has made significant contributions to the field of confectionery and cocoa processing. With a total of 2 patents, his work showcases innovative approaches to traditional products.
Latest Patents
One of his latest patents is focused on caramel confections and processes for preparing and using them. This invention involves caramel confections that facilitate coating, depositing, molding, and baking. These products are prepared from a finely divided solid candy phase dispersed within a continuous fat phase. Unlike conventional caramel products, which are based on sugars and milk protein and typically exhibit a chewy texture, Wiant's products are easier to mold and handle. A powdered caramel brittle material is created by sheeting, cooling, and grinding caramel prepared by cooking aqueous milk solids with sugar to a moisture level of below 6%. The mixture includes a specific ratio of powdered caramel brittle, granulated sugar, fat, and milk solids, refined to achieve a precise particle size.
Another significant patent by Wiant is a method for producing deep red and black cocoa. This process involves alkalizing cocoa presscake at temperatures between 150°F to 300°F and under specific pressure conditions. The reaction vessel is partially vented, and an oxygen-containing gas is introduced to maintain pressure and facilitate headspace changes at a controlled rate.
Career Highlights
Matthew J Wiant is associated with Kraft General Foods, Inc., where he has contributed to the development of innovative food products. His expertise in confectionery and cocoa processing has positioned him as a valuable asset in the industry.
Collaborations
Wiant has collaborated with notable coworkers such as William R Lynch and Robert C LeFreniere. Their combined efforts have led to advancements in food technology and product development.
Conclusion
Matthew J Wiant's innovative patents in caramel and cocoa processing highlight his significant contributions to the food industry. His work continues to influence the way confectionery products are developed and enjoyed.