Ralph J Tenney

Title: Ralph J. Tenney: Innovator in Food Additives

Introduction

Ralph J. Tenney is a notable inventor based in Lake Lotawana, Missouri. He has made significant contributions to the field of food additives, particularly in the development of dough conditioning agents. His innovative approach has led to the creation of a unique product that enhances commercial baking processes.

Latest Patents

Ralph J. Tenney holds a patent for a flakable food additive product containing stearoyl lactylate acid. This flaked dough conditioning agent effectively resists agglomeration, allowing for easy scaling and mixing with other ingredients in commercial baking. The agent is composed of stearoyl lactylic acid and calcium and sodium salts of stearoyl lactylate. The formation of the agent into flakes involves a process of comingling, melting, blending, and pouring onto a cold plate, where flakes are scraped off as they form. Additionally, a free-flowing powdered dough conditioning agent is provided, which includes ethoxylated mono- and diglycerides to prevent agglomeration.

Career Highlights

Ralph J. Tenney is associated with C. J. Patterson Company, where he has applied his expertise in food science and technology. His work has focused on improving the quality and efficiency of baking ingredients, making a significant impact on the industry.

Collaborations

Ralph has collaborated with Hallek B. Warren, contributing to the development of innovative food products. Their partnership has fostered advancements in the formulation of food additives.

Conclusion

Ralph J. Tenney's contributions to the field of food additives demonstrate his commitment to innovation and quality in commercial baking. His patented flakable food additive product showcases his expertise and dedication to enhancing food technology.