Susan C Forman

Title: Innovator Susan C. Forman: Pioneering Advances in Low Methoxyl Pectins

Introduction

Susan C. Forman is a notable inventor based in Newark, DE, recognized for her impactful contributions to the field of food science. With a robust portfolio including two patents, Forman has focused on developing low methoxyl pectins, which are crucial for creating stable aqueous systems in various applications.

Latest Patents

Forman's latest patents encompass innovative processes and products that utilize low methoxyl pectins. The first patent details low methoxyl pectins that exhibit pseudoplastic behavior and minimal phase separation in aqueous solutions containing polyvalent cations, particularly emphasizing processes for their production. This advancement is particularly significant in suspending particulates using low methoxyl pectins derived from non-calcium sensitive pectins.

Another patent highlights deesterified pectins and the processes required to produce them. These enzymatically blocked-deesterified pectins also demonstrate pseudoplasticity and are effective in stabilizing acidic liquid systems. The methods developed by Forman enable the use of these pectins to suspend particulates, which represents a key innovation in their application.

Career Highlights

Susan C. Forman is currently affiliated with CP Kelco Aps, where she continues to advance research in pectin technology. Her contributions have led to significant improvements in food formulation and texture, providing manufacturers with versatile solutions. Forman's extensive knowledge and expertise in food science and pectin properties underscore her esteemed reputation in the industry.

Collaborations

Forman frequently collaborates with esteemed colleagues such as Timothy C. Gerrish and Kenneth LeRoy Chambliss. These partnerships enhance her work, allowing for a diverse exchange of ideas and innovations that further contribute to their shared objectives in advancing food science technology.

Conclusion

Susan C. Forman’s innovative work in low methoxyl pectins has not only garnered her patents but has also established her as a key player in the food science industry. Her ongoing research and collaborations exemplify the importance of scientific innovation in developing new technologies for practical applications. Her contributions continue to influence the landscape of food formulations, ensuring stability and quality in various products.