Location History:
- Monticello, IN (US) (1980)
- Robinsville, NJ (US) (1985)
- East Windsor, NJ (US) (1989 - 1990)
Company Filing History:
Years Active: 1980-1990
Title: The Innovations of Stuart A. Cochran
Introduction
Stuart A. Cochran is a notable inventor based in East Windsor, NJ (US). He holds a total of 4 patents that showcase his contributions to the field of food technology, particularly in the development of microwaveable baked goods. His innovative approaches have significantly improved the palatability of baked products when subjected to microwave heating.
Latest Patents
Cochran's latest patents focus on enhancing the quality of baked goods. One of his inventions describes a method for creating refrigerated, frozen, or shelf-stable baked goods that retain their palatability upon microwave heating. This improvement is achieved by incorporating a protein modifier containing free sulfhydryl groups into the dough formulation. L-cysteine is identified as a preferred protein modifier, added at a level of 220 ppm (baker's percent).
Another patent details a similar concept, where a chemically-modified starch is incorporated into the baked goods. This starch, which can be derived from various sources such as potato, corn, wheat, and rice, is used to reduce the deterioration of palatability during microwave heating. The preferred amount of modified starch ranges from 5 to 30 baker's percent, ensuring that the baked goods maintain their quality.
Career Highlights
Throughout his career, Stuart A. Cochran has worked with prominent companies in the food industry, including General Foods Limited and Kraft General Foods, Inc. His experience in these organizations has contributed to his expertise in food technology and innovation.
Collaborations
Cochran has collaborated with notable individuals in his field, including Earl J. Benjamin and Mary E. Crocker. These partnerships have likely enriched his work and led to further advancements in food technology.
Conclusion
Stuart A. Cochran's contributions to the field of microwaveable baked goods demonstrate his innovative spirit and commitment to improving food quality. His patents reflect a deep understanding of food science and a dedication to enhancing consumer experiences.