Company Filing History:
Years Active: 1992
Title: The Innovations of Nancy Santori: Pioneering Reduced Fat Frosting
Introduction: Nancy Santori, an esteemed inventor based in Scottsdale, AZ, has made a significant contribution to the world of culinary innovations with her patented creation of reduced fat ready-to-spread frosting. Her work demonstrates her dedication to providing delicious yet healthier options in the realm of sweet treats.
Latest Patents: Nancy's notable patent focuses on a reduced fat ready-to-spread frosting composition. This innovative frosting includes a sweetening agent, reduced levels of a specific triglyceride high solids index shortening, and high levels of selected emulsifiers. Moreover, it incorporates about 0.1 to 1.0 wt % of a chosen high strength gelling agent and elevated moisture levels. Characterized by a high solid fat index, this frosting has a density ranging from approximately 0.95-1.20 g/cc and contains less than about 6% total fat. Additionally, the formulation maintains a strategic weight ratio of triglyceride to emulsifier at about 1:0.3-0.5, ensuring both taste and healthiness in one product.
Career Highlights: Nancy Santori currently works with General Mills, Inc., a reputable company known for its numerous innovations in the food industry. Throughout her career, she has focused on creating products that cater to health-conscious consumers while maintaining great taste.
Collaborations: In her endeavors, Nancy has collaborated with talented coworkers such as Brian E. Glass and Maeve C. Murphy. Their combined expertise and creativity have played a pivotal role in the development of new products that appeal to a wide array of customers.
Conclusion: Nancy Santori stands out as an influential inventor whose work in the development of reduced fat frosting contributes to the evolving food landscape. Her innovative approach showcases the potential for creating healthier alternatives without compromising on flavor. With her continued efforts at General Mills, Inc., Nancy is set to inspire more culinary innovations in the future.