Maxine Jolly

Title: Maxine Jolly: Innovator in Chocolate Production Technology

Introduction

Maxine Jolly is a notable inventor based in Derbyshire, GB. She has made significant contributions to the field of food technology, particularly in the production of chocolate. Her innovative approach has led to the development of a unique method for liquefying powdery fat-based products.

Latest Patents

Maxine Jolly holds a patent for a method and device for liquefying a powdery fat-based product, especially in chocolate production. The invention focuses on lowering the viscosity of a fat-based mixture that includes solids and fat, which have been refined into a powdery mass. This method involves subjecting the powdery mass to elongational flow, which effectively breaks up agglomerates and promotes intimate interactions between the solids and fat. As a result, a pasty mass is produced, allowing for better coating of solids with fat. This innovative method can replace traditional conching or at least reduce conching time, enhancing the loading and throughput of fat-based mixtures in conventional conches.

Career Highlights

Maxine Jolly has made her mark in the industry through her work at Nestec S.A. Her expertise in food technology and her innovative spirit have positioned her as a key player in the development of new methods for chocolate production.

Collaborations

Maxine has collaborated with notable colleagues, including Nicholas Tyers Parsons and Stuart Blackburn. Their combined efforts have contributed to advancements in the field of food technology.

Conclusion

Maxine Jolly's contributions to chocolate production technology exemplify her innovative spirit and dedication to improving food processing methods. Her patent reflects a significant advancement in the industry, showcasing her role as a leading inventor in this field.