Ruth G Chiou

Title: Ruth G Chiou: Innovator in Reduced Fat Food Formulations

Introduction

Ruth G Chiou is a notable inventor based in Decatur, IL (US). She has made significant contributions to the field of food science, particularly in the development of reduced fat food formulations. With a total of 2 patents to her name, her work has the potential to impact the food industry positively.

Latest Patents

Ruth's latest patents focus on a method of preparing reduced fat foods. The food formulation she developed includes a mixture of a foodstuff and a fragmented, amylopectin starch hydrolysate. This innovative approach serves as a replacement for a substantial portion of the fat and/or oil in the food formulation. The fragmented starch hydrolysate can form an aqueous dispersion at about 20% hydrolysate solids, exhibiting a yield stress ranging from about 100 to about 1,500 pascals. The method also includes formulating foods that contain fat and/or oil ingredients by replacing a portion of these ingredients with the fragmented starch hydrolysate. Examples of food formulations that can benefit from this innovation include margarine, salad dressings (both pourable and spoonable), frostings, and frozen novelties.

Career Highlights

Ruth G Chiou is associated with A E Staley Manufacturing Company, where she applies her expertise in food formulation. Her work has garnered attention for its innovative approach to reducing fat content in various food products.

Collaborations

Ruth collaborates with several talented individuals, including Cheryl C Brown and Jeanette A Little. These collaborations enhance her research and development efforts in the food industry.

Conclusion

Ruth G Chiou's contributions to the field of food science, particularly in reduced fat formulations, demonstrate her innovative spirit and dedication to improving food products. Her patents reflect a commitment to creating healthier food options for consumers.