Roger M Finlayson

Title: The Innovative Contributions of Roger M Finlayson

Introduction

Roger M Finlayson is a notable inventor based in Farrarmere, South Africa. He has made significant contributions to the field of food science, particularly in the development of emulsions with reduced fat content. His work is particularly relevant in the context of health-conscious food production.

Latest Patents

Finlayson holds a patent for "Multifunctional, fat-continuous emulsions with a reduced fat content." This innovative emulsion comprises a fatty phase, a thickened proteinaceous aqueous phase, and a unique emulsifier system. The emulsifier system includes mono fatty acid esters of both saturated and unsaturated fatty acids. These emulsions are particularly useful in the manufacture of baked goods, table spreads, and frying products.

Career Highlights

Finlayson is associated with Van Den Bergh Foods Co., a division of Conopco, Inc. His work at this company has allowed him to apply his innovative ideas in practical applications, contributing to the advancement of food technology.

Collaborations

Throughout his career, Finlayson has collaborated with notable colleagues such as Harry Scharmann and Leo Frans Vermaas. These collaborations have likely enriched his research and development efforts, leading to successful innovations in his field.

Conclusion

Roger M Finlayson's contributions to food science through his innovative emulsions demonstrate his commitment to improving food products. His work not only addresses consumer health concerns but also enhances the quality of various food items.