Sharon Olson

Title: Innovations in Fried Food Preparation by Sharon Olson

Introduction

Sharon Olson is an accomplished inventor based in Saint Paul, MN (US). She has made significant contributions to the food industry, particularly in the area of fried food preparation. Her innovative methods focus on reducing oil absorption in fried foods, which can lead to healthier cooking options.

Latest Patents

Sharon Olson holds a patent for "Fried foods of reduced oil absorption and methods of preparation." This patent discloses methods for preparing battered and breaded comestibles, such as fish, that exhibit reductions in cooking fat absorbed during frying. The methods involve applying an aqueous solution containing a film-forming agent, such as gelatin or certain starches, in specific weight ratios. The coated comestibles can then be par-fried in hot oil, resulting in oil absorption reductions of up to 25% to 50%.

Career Highlights

Sharon Olson is currently employed at General Mills, Inc., where she continues to innovate in food preparation techniques. Her work has the potential to impact the way fried foods are prepared and consumed, promoting healthier eating habits.

Collaborations

Sharon collaborates with Robert A. Zoss, who is also involved in the development of innovative food products. Their partnership enhances the research and development efforts at General Mills, Inc.

Conclusion

Sharon Olson's contributions to the field of food technology, particularly through her patented methods for reducing oil absorption in fried foods, highlight her role as a leading inventor in the industry. Her work not only advances culinary techniques but also promotes healthier eating practices.