Randall T Deihl

Title: Innovations in Crackers: The Contributions of Randall T. Deihl

Introduction

Randall T. Deihl is an accomplished inventor based in Bedminster, NJ (US). He has made significant contributions to the food industry, particularly in the production of baked goods. His innovative approach focuses on enhancing the texture and quality of crackers while reducing the fat content.

Latest Patents

One of Randall T. Deihl's notable patents is for the "Production of crackers with reduced or no added fat." This invention allows for a reduction in the added fat or shortening content of baked goods, such as fermented and chemically leavened crackers. The process retains a tender, non-brittle shelf-stable texture and ensures dough machinability. The fat or shortening is replaced by water and an enzyme composition that hydrolyzes non-cellulosic cell wall polysaccharides. The careful balance of water and enzymatic treatment prevents excessive starch gelatinization, which can negatively impact texture. This patent showcases his innovative thinking and dedication to improving food products.

Career Highlights

Randall T. Deihl is associated with Nabisco Brands, Inc., where he has applied his expertise in food science and technology. His work has contributed to the development of healthier snack options that meet consumer demands for lower fat content without compromising taste or texture.

Collaborations

Throughout his career, Randall has collaborated with notable colleagues, including Stuart A. Craig and Paul R. Mathewson. These partnerships have fostered a creative environment that encourages innovation and the sharing of ideas.

Conclusion

Randall T. Deihl's contributions to the food industry, particularly in the realm of cracker production, highlight his innovative spirit and commitment to improving food quality. His patent for reducing fat content while maintaining desirable textures is a testament to his expertise and creativity in food science.