Richard N McArdle

Title: Richard N McArdle: Innovator in Gel Technologies and Low-Fat Food Production

Introduction

Richard N McArdle, an inventor based in Mahopac, NY, has made significant contributions to the field of food technology. With a total of two patents to his name, he has developed innovative processes that enhance food products while promoting healthier options.

Latest Patents

Among his noteworthy inventions is a patent for a gel composition method which showcases exceptional gel strength, thermal stability, and organoleptic properties. This gel, composed of water, a substantially linear polymeric monosaccharide, and insoluble material, serves as a fat mimetic in food products. A preferred manufacturing method involves microparticulating the composition at elevated temperatures.

In addition, McArdle has patented a process for making low-fat cake donuts. This innovative method creates a chemically-leavened, self-sustaining cake donut dough that incorporates 20-30% of a thermally-reversible gel. The dough is quickly formed into donut shapes and baked in an oven in under ten minutes. This gel consists of 80-95% water, 5-20% insoluble, water-binding fiber, and 0.2-2% thermally-reversible hydrocolloid gelling agent.

Career Highlights

Throughout his career, McArdle has worked with prestigious companies such as Cpc International, Inc. and Kraft Foods, Inc. His experience with these organizations has positioned him at the forefront of food innovation, allowing him to develop groundbreaking solutions that address both taste and health concerns in food production.

Collaborations

McArdle has collaborated with notable colleagues including Jimbay Loh and Shun Ku. Together, they have contributed to advancements in food technology, focusing on creating products that meet market demands for healthier ingredients without compromising on flavor.

Conclusion

Richard N McArdle stands out as a prominent inventor in the field of food science. Through his innovative patents, he has introduced methods that not only enhance the culinary experience but also promote healthier eating habits. His work continues to inspire advancements in the food industry, paving the way for future innovations.