Company Filing History:
Years Active: 1990-2001
Title: **Innovator Spotlight: Patricia W. Hahn**
Introduction
Patricia W. Hahn is an accomplished inventor based in Plymouth, MN, known for her significant contributions to food technology. With a portfolio of seven patents, she has dedicated her research to enhancing the quality and shelf life of various baked goods. As an employee of The Pillsbury Company, Hahn continues to influence the industry with innovative and practical solutions.
Latest Patents
Patricia W. Hahn's recent patents include advancements in non-emulsion based, moisture-containing fillings for dough products. These innovative fillings are designed to comprise at least two water activity impacting ingredients that allow for adjustable moisture levels. By aligning the water activity of the filling with that of the dough, Hahn's invention significantly reduces moisture migration, resulting in baked dough products with superior visual and organoleptic qualities, even after extended storage periods.
In addition to her work on fillings, she has developed spoonable, low water activity batters. These flour-based compositions remain spoonable at refrigeration temperatures and can last at least 75 days. The batters, with an intermediate water activity of 0.81 to 0.92, can be utilized to produce high-textured baked goods such as muffins, pancakes, waffles, and brownies, maintaining a remarkable height ratio during baking.
Career Highlights
Throughout her career at The Pillsbury Company, Patricia W. Hahn has not only developed a range of patented technologies but has also enhanced the brand's reputation for quality and innovation in the food industry. Her work is characterized by a strong emphasis on improving the consumer experience through the scientific understanding of moisture content in baked goods.
Collaborations
Patricia has collaborated with notable colleagues, including William A. Atwell and Juan M. Gonzalez, to further advance her research and product development. Their teamwork exemplifies the collaborative spirit prevalent in innovative environments like The Pillsbury Company.
Conclusion
Patricia W. Hahn has made significant strides in food technology through her inventive approach to moisture control in baked goods. Her contributions, including various patents, continue to shape the industry and inspire future innovations. Her dedication to improving product quality ensures that consumers enjoy better and longer-lasting baked goods.
Inventor’s Patent Attorneys refers to legal professionals with specialized expertise in representing inventors throughout the patent process. These attorneys assist inventors in navigating the complexities of patent law, including filing patent applications, conducting patent searches, and protecting intellectual property rights. They play a crucial role in helping inventors secure patents for their innovative creations.