Sheila Wright

Title: Innovations by Sheila Wright in Reducing Oil Content in Potato Chips

Introduction

Sheila Wright is an accomplished inventor based in McKinney, TX (US). She has made significant contributions to the food industry, particularly in the area of snack food production. Her innovative methods focus on reducing the oil content in potato chips, which is a crucial aspect for health-conscious consumers.

Latest Patents

Sheila Wright holds a patent for a method aimed at reducing the oil content of potato chips. This method involves a steeper, faster temperature drop when the potato slices are first introduced to the fryer. Following this initial phase, the potato slices are exposed to lower temperatures for an extended period before reaching standard frying temperatures. This unique approach effectively reduces the oil content in the final product. Additionally, her invention includes a pre-treatment method where potatoes are submerged in a hot water bath, leading to decreased oil absorption. A post-treatment method involving superheated steam further enhances the reduction of oil content. The combination of these techniques results in a potato chip that is significantly lower in oil.

Career Highlights

Sheila Wright is currently associated with Frito-Lay North America, Inc., where she applies her expertise in food technology and innovation. Her work has not only contributed to the company's product offerings but has also set new standards in the industry for healthier snack options.

Collaborations

Sheila has collaborated with notable colleagues such as Pravin Maganlal Desai and Annette Stiers Jones. These partnerships have fostered a creative environment that encourages the development of innovative solutions in food processing.

Conclusion

Sheila Wright's innovative methods for reducing oil content in potato chips exemplify her commitment to improving food quality and health standards. Her contributions to the industry are significant and continue to influence healthier snack options for consumers.