Company Filing History:
Years Active: 1996
Title: The Innovative Mind of Sharon Tomski
Introduction
Sharon Tomski, an accomplished inventor based in Mundelein, IL, has made her mark in the field of food science with her unique invention. As an employee of Kraft Foods, Inc., she has developed innovative solutions to enhance food products. With one patent to her name, Sharon's contributions reflect her dedication to improving consumer experience through technology and creativity.
Latest Patents
Sharon Tomski holds a patent for a "Fat-Free Tablespread and Method of Making." This invention features a non-fat edible plastic dispersion that possesses rheological properties akin to solid or squeezable margarine. The formulation includes a fat mimetic composed of gelling type maltodextrins, starch modified by acid hydrolysis, branched chain amylopectin starch, and inulin. This innovative product aims to provide a healthier alternative for consumers seeking to reduce fat intake without compromising on taste and texture.
Career Highlights
Throughout her career, Sharon has shown a remarkable ability to blend science with culinary arts. Working with Kraft Foods, Inc., she has been at the forefront of developing healthier food options that cater to changing consumer preferences. Her extensive research and dedication to innovation underscore her valuable contributions to the food industry.
Collaborations
Sharon has collaborated with fellow innovators, including Gregory S. Buliga and Mark S. Miller, to drive progress in the development of food technologies. These partnerships highlight the importance of teamwork in fostering innovation and creating groundbreaking products.
Conclusion
Sharon Tomski stands out as a notable inventor whose work in creating a fat-free tablespread showcases her commitment to innovation in the food industry. Her patent not only represents a significant advancement in food technology but also reflects a growing trend toward healthier eating habits. As we continue to explore the field of food innovations, Sharon's contributions serve as an inspiring example of how creativity and science can unite to improve our culinary experiences.