Ronald W Ponzoni

Title: The Innovations of Ronald W Ponzoni

Introduction

Ronald W Ponzoni is a notable inventor based in Nutley, NJ (US). He has made significant contributions to the field of food science, particularly in the development of methods for enhancing food products. With a total of 3 patents to his name, Ponzoni's work reflects a commitment to innovation and quality in food technology.

Latest Patents

One of Ponzoni's latest patents is a method for agglomerating aspartame and acid-containing mixes. This invention provides a technique for creating a comestible mix without the addition of moisture. The process involves blending at least 30% of a food acid, such as anhydrous citric acid or malic acid, with at least 3% aspartame and other food-approved materials. The blending occurs at elevated temperatures ranging from 140°F to 200°F, allowing for the production of desired agglomerate sizes. The final product can be cooled and packaged for direct consumption. Another significant patent is for a flavor-stabilized beet composition, which incorporates an alkali metal salt, like sodium chloride, to stabilize the red colorant obtained from beets against off-flavors.

Career Highlights

Ponzoni has worked with General Foods Limited, where he has applied his expertise in food science to develop innovative products. His career reflects a dedication to improving food quality and consumer satisfaction through scientific advancements.

Collaborations

Throughout his career, Ponzoni has collaborated with notable colleagues, including Joseph D Albaum and Eric C Johnson. These partnerships have contributed to the successful development of his patented inventions.

Conclusion

Ronald W Ponzoni's contributions to food science through his innovative patents demonstrate his expertise and commitment to enhancing food products. His work continues to influence the industry and improve consumer experiences.