Michael L Mead

Title: Michael L Mead: Innovator in Nondigestible Fat Compositions

Introduction

Michael L Mead is an accomplished inventor based in Cincinnati, OH (US). He has made significant contributions to the field of food science, particularly in the development of nondigestible fat compositions. His innovative work aims to improve the quality and taste of edible fat-containing products.

Latest Patents

Michael L Mead holds a patent for "Nondigestible fat compositions containing cocrystallized blend of polyol." This patent describes nondigestible fat compositions that feature a relatively flat Solid Fat Content (SFC) profile slope between typical room and body temperatures. The compositions consist of a liquid nondigestible oil and small nondigestible particles dispersed within the oil to control passive oil loss. These particles are primarily made up of a cocrystallized blend of a nondigestible solid polyol fatty acid polyester hardstock and a crystal modifier. This innovative approach allows for the creation of edible fat-containing products that are less waxy in taste due to the reduced level of solids needed for passive oil loss control.

Career Highlights

Throughout his career, Michael L Mead has focused on advancing food technology and improving consumer products. His work has led to the development of unique formulations that enhance the sensory experience of food products while maintaining health benefits.

Collaborations

Michael has collaborated with notable professionals in his field, including Robert W Johnston and Peter Y Lin. These partnerships have contributed to the success of his innovative projects and have fostered a collaborative environment for research and development.

Conclusion

Michael L Mead is a notable inventor whose work in nondigestible fat compositions has the potential to transform the food industry. His innovative approaches and collaborations highlight his commitment to improving food quality and consumer satisfaction.