Company Filing History:
Years Active: 1985-1987
Title: Innovations by Nancy A. Swallow
Introduction
Nancy A. Swallow is a notable inventor based in Plainsboro, NJ (US). She has made significant contributions to the field of food technology, holding a total of 3 patents. Her work focuses on enhancing food preparation methods, particularly in microwave cooking.
Latest Patents
One of her latest patents is a coating composition for microwave cooking. This innovative composition imparts a crisp, golden-brown surface to foodstuffs cooked in a microwave. It comprises a bread crumb/oil blend, maltodextrin, soy protein concentrate, and pre-gelatinized starch. The bread crumbs and oil are first baked at 260°F for 15 minutes, followed by the addition of the other ingredients. The combination is then mixed until a uniform blend is achieved. Another significant patent is a method for producing cold-water soluble gelatin dessert mixes. This method involves agglomerating a low-moisture, amorphous gelatin-containing mix by combining finely ground gelatin with a ground, anhydrous food acid and ground sugar and/or polydextrose. The mix is then heated while being agitated to a temperature between 180°F and 200°F.
Career Highlights
Nancy A. Swallow has worked at General Foods Limited, where she has been able to apply her innovative ideas in food technology. Her contributions have not only advanced the company's product offerings but have also influenced the industry as a whole.
Collaborations
Some of her notable coworkers include Richard R. Leshik and Edward C. Coleman. Their collaborative efforts have further enhanced the development of innovative food products.
Conclusion
Nancy A. Swallow's work exemplifies the impact of innovation in food technology. Her patents reflect her commitment to improving food preparation methods, making her a significant figure in her field.