This inventor holds 2 USPTO granted patents. Top assignee: Nabisco Brands, Inc.. Active years: 1986-1987.
Location History:
- Danbury, CT (US) (1986)
- Oak Ridge, NJ (US) (1987)
Company Filing History:
Years Active: 1986-1987
Title: Innovations by Ronald C Weaver
Introduction
Ronald C Weaver is an accomplished inventor based in Danbury, CT (US). He has made significant contributions to the field of food science, particularly in the development of sugar-free dessert products. With a total of 2 patents, his work has had a notable impact on the industry.
Latest Patents
Weaver's latest patents include a sugar-free pudding composition and a dry mix for preparation thereof. This invention features a sugar-free instant-type pudding and a hydratable dry mix that closely mimics the texture and setting properties of traditional cooked-starch puddings. The essential ingredients include a pregelatinized thickening starch, a non-sugar bulking/dispersing agent, phosphate gelling agents, a non-sugar sweetening agent, and small but effective amounts of carrageenan and alginate.
Another significant patent is for an aspartame-sweetened gelatin dessert and sweetening composition. This gelatin dessert mix is designed to be hydrated in an aqueous medium to form a gelled dessert. It contains gelatin, acid, buffer, flavor, and aspartame, along with small amounts of a sugar alcohol and maltodextrin to enhance sweetness and taste characteristics, making it closely resemble a sucrose-sweetened product.
Career Highlights
Ronald C Weaver is currently employed at Nabisco Brands, Inc., where he continues to innovate in the realm of food products. His work has contributed to the development of healthier dessert options that cater to consumers seeking sugar-free alternatives.
Collaborations
Weaver has collaborated with Wayne L Steensen, further enhancing the innovative efforts within their projects. Their combined expertise has led to advancements in food technology and product development.
Conclusion
Ronald C Weaver's contributions to the field of food science through his patents reflect his commitment to innovation and improving consumer choices. His work continues to influence the industry, paving the way for healthier dessert options.