Sam J Porcello

Title: Sam J Porcello: Innovator in Filler Cream Compositions

Introduction

Sam J Porcello is a notable inventor based in Toms River, NJ (US). He has made significant contributions to the food industry, particularly in the development of innovative filler cream compositions. With a total of two patents to his name, Porcello's work has enhanced the flavor and texture of various baked goods.

Latest Patents

Porcello's latest patents include the "Soybean Oil Filler Cream Compositions" and "Cookie Filler Compositions." The soybean oil filler cream is designed to provide an improved 'get away' property, resulting in a rapid burst of flavor when consumed. This filler cream is created by mixing, aerating, and cooling the ingredients simultaneously to achieve a specific gravity between about 0.85 and about 1.20. It is particularly useful as a filler for sandwich cookies and other baked goods. The cookie filler composition also boasts a rapid 'get away' achieved by aerating and mixing the cream to a specific gravity between about 0.70 and about 0.82. This invention utilizes fat or oleaginous compositions with specifically identified solid fat indexes, ensuring a delightful experience for consumers.

Career Highlights

Porcello has had a successful career at Nabisco Brands, Inc., where he has applied his expertise in food science and innovation. His work has not only contributed to the company's product offerings but has also set new standards in the industry for flavor and texture in baked goods.

Collaborations

Throughout his career, Porcello has collaborated with talented individuals such as James M Manns and Kenneth W Player. These collaborations have fostered a creative environment that has led to the development of groundbreaking products.

Conclusion

Sam J Porcello's contributions to the field of food innovation, particularly in filler cream compositions, have made a lasting impact on the industry. His patents reflect a commitment to enhancing flavor and consumer experience in baked goods.